Casa
Martin
Cookbook
Pork & Chestnuts
A wonderful dish for Christmas and New Year when the fresh chestnuts are in the shops. Marinating the pork for a couple of days in advance and shelling the chestnuts by roasting rather than boiling make this very flavourful.
500g Pork cut into 2cm pieces
1 tbsp Olive Oil
50g Banha
2 cloves Garlic chopped
1 Bayleaf
1 Clove
1 stem Parsley
75g Touchino chopped
1 Onion chopped
1 Carrot diced small
Pinch of Saffron
50ml Brandy
200ml Sherry or white Wine
200g Chestnuts boiled and shelled
Make a marinade by mixing the wine, garlic, bayleaf, clove, salt & pepper and parsley. Add the meat and marinade for up to two days. Bring the meat up to simmering point in its marinade and simmer for 1 hour or until meat is tender. Remove the meat from the liquid and fry in the lard until golden along with the touchino, carrot and onion. Then add the brandy to the pan and cook for 1 minute. Reduce the remaining marinade to about 100ml and mix with meat and chestnuts. Serve with boiled potatoes and a green vegetable.