Pork Stew with Chestnuts and Prunes is a recipe I created a few years ago for our Family’s butcher shop. Every year during Christmas, I always propose new recipes, and this one has been unexpectedly successful. It’s a very simple recipe to make, but definitely delicious and beautiful to serve, as an alternative or together with traditional dishes. The ingredients are very few, but they complement each other so well, creating a truly special flavor: a dish that everyone likes, even the most picky ones. I recommend trying it right away, so you can see if it suits your taste. I used pork neck meat because the extra fat makes this stew more tender than a leaner cut.
If you like pork, don’t miss the upcoming recipes, always easy and delicious:
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.5 lbs pork neck
- 3.5 oz bacon
- 1.75 oz onion
- 0.25 cup extra virgin olive oil
- 14 chestnuts
- 14 dried prunes
- to taste salt
- 1 shot brandy
- 4 squeezed oranges
Tools
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Casserole
How to Prepare Pork Stew with Chestnuts and Prunes
Cut the pork neck into medium-small pieces and place them in a large bowl. Add the thinly sliced onion and season with extra virgin olive oil and salt.
Dice the bacon and add it to the pork along with the dried prunes and the already boiled chestnuts.
Mix all the ingredients, cover with plastic wrap, and let it marinate in the refrigerator for at least two hours so that the marinade flavors the meat well.
After the required time, remove the meat from the refrigerator and bring it to room temperature (this will take about an hour). In the meantime, squeeze the oranges, put the juice in a saucepan with the brandy, and bring it to a near boil.
Place a high-sided pan on the stovetop over high heat, add a drizzle of extra virgin olive oil, and when it is hot, pour in the entire stew, including the liquid that has formed.
After browning well to form a crust on the meat, start deglazing with the hot juice, keeping the heat medium-high. Continue until the liquid is used up. It will take about 30 minutes of cooking, and if the liquid is not enough, boil some water and continue deglazing.
Serve your Pork Stew with Chestnuts and Prunes not too hot, let it rest for a few minutes before serving so you can enjoy it without burning your tongue and palate.
Tips, Variations, Notes and Storage
You can store the pork stew, cooked or raw, in the refrigerator for at least two days, but in an airtight container.
If you wish, you can also freeze it once seasoned, so you have an advantage in preparing for an event. However, be sure to always defrost it in the refrigerator, never at room temperature.
If you wish, you can also freeze it once seasoned, so you have an advantage in preparing for an event. However, be sure to always defrost it in the refrigerator, never at room temperature.
