Braised Pork with Chestnuts and Sweet Potatoes

We bring you this recipe from world renowned chef Jacques Pépin.  Seared and braised pork shoulder with stock, wine, chestnuts and sweet potatoes makes a melt-in-your-mouth meal for the holidays and all winter long!

 

Ingredients: 

4 lb. boneless pork shoulder

2 tspn kosher salt, plus more for seasoning

pepper

1 onion, finely chopped

5 cloves garlic, crushed

3 cups chicken stock or low-sodium broth

1/2 cup dry white wine

5 parsley sprigs, plus chopped parsely for garnish

3 thyme sprigs

1-1/2 lb. sweet potatoes (about 3 medium), peeled and cut into 2-inch pieces

1 pound peeled chestnuts (3 cups)

 Directions: 

1. Season the pork with 2 teaspoons of salt and 1 teaspoon pepper.  Heat a large cast-iron casserole pan over moderately high heat.  Add the pork, fat side down, and add 1/2 cup of water.  Cook until all of the water has evaporated, about 5 minutes. Continue to cook over moderate heat until the pork is golden brown, about 8 minutes.  Flip the pork and cook, turning occassionally, until browned all over, about 5 minutes longer.
2. Add the onion and garlic to the pan and cook, stirring occasionally, until light golden, about 5 minutes.  Add the stock, wine, parsley, and thyme sprigs and bring to a simmer.  Cook and cover over low heat, turning once, until the pork is just tender, 2-1/2 hours.  Add the sweet potatoes and chestnuts, cover and cook until the pork, sweet potatoes and chestnuts are very tender, 30 minutes.
3. Transfer the pork to a cutting board and let rest for 10 minutes.  Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter.  Strain the drippings into a bowl and degrease with a spoon; season with salt and pepper.
4. Slice the pork and arrange it on top of the vegetables.  Garnish with parsley and serve with the drippings.