The Pork Stew with Chestnuts and Prunes is a recipe I created a few years ago for my family’s butcher shop. Every year, during the Christmas season, I offer new recipes, and I must say this one has been unexpectedly successful. It’s a very simple recipe to make, but certainly delicious and beautiful to serve, as an alternative or alongside traditional dishes. The ingredients are very few, but they blend so well together, creating a truly special flavor: a dish that everyone enjoys, even the pickiest ones. I recommend trying it immediately so you can see if it suits your taste. I used pork neck because that bit of extra fat makes this stew much softer compared to a lean piece of meat.
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: Autumn, Winter
Ingredients
- 1.5 lbs pork neck
- 3.5 oz cured pork belly
- 1.75 oz onion
- 3.5 oz extra virgin olive oil
- 14 chestnuts
- 14 dried prunes
- to taste salt
- 1 shot glass brandy
- 4 squeezed oranges
Tools
- 1 Bowl
- 1 Chopping board
- 1 Knife
- 1 Saucepan
How to prepare Pork Stew with Chestnuts and Prunes
Cut the pork neck into medium-small pieces, and gradually place them in a large bowl. Add the thinly sliced onion, and season with extra virgin olive oil and salt.
Dice the cured pork belly, and add it to the pork with the dried prunes and pre-cooked chestnuts.
Mix all the ingredients, cover with plastic wrap, and let it rest in the fridge for at least two hours so the marinade can properly flavor the meat.
After the necessary time, take the meat out of the fridge and bring it to room temperature (this will take about an hour). Meanwhile, squeeze the oranges, put the juice in a small pot with the brandy, and bring to near boiling.
Place a high-sided pan on the stove over high heat, drizzle a bit more extra virgin olive oil, and when it’s very hot, add all the stew, including the liquid that has formed.
After browning well, forming a crust on the meat, begin to deglaze with the hot juice, keeping a medium-high flame. Continue this until the liquid is used up. It will take about 30 minutes of cooking, and if the liquid is not enough, boil some plain water to continue deglazing.
Serve your Pork Stew with Chestnuts and Prunes not too hot, let it rest for a few minutes before bringing it to the table so you can enjoy it without burning your tongue and palate.
Tips, Variations, Notes and Storage
You can store the pork stew, both cooked and raw, in the fridge for at least two days, but in an airtight container.
If desired, once seasoned you can also freeze it, so you’re ahead for preparing an event. However, make sure to always thaw it in the fridge and never at room temperature.
If desired, once seasoned you can also freeze it, so you’re ahead for preparing an event. However, make sure to always thaw it in the fridge and never at room temperature.
