Name: Wine-Braised Pork with Chestnuts & Sweet Potatoes
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6–8 servings
Cuisine: Comfort Food
Ingredients: 4 lb boneless pork shoulder; 2 tsp kosher salt; Ground pepper, to taste; 1 onion, finely chopped; 5 garlic cloves, crushed; 3 cups chicken stock (or low-sodium broth); ½ cup dry white wine; 5 parsley sprigs, plus chopped parsley for garnish; 3 thyme sprigs; 1½ lb sweet potatoes, peeled and cut into 2-inch pieces; 1 lb vacuum-packed roasted peeled chestnuts (approx. 3 cups)

1

Searing the Beef

Make Ahead: The braised pork can be refrigerated overnight and reheated before serving.

Notes

1

Season the pork with the 2 teaspoons of salt and 1 teaspoon of pepper. Heat a large cast-iron casserole over moderately high heat. Add the pork, fat side down, and add ½cup 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 occasionally, until browned all over, about 5 minutes longer.

2

Add the onion and garlic to the casserole and cook, stirring occasionally, until lightly golden, about 5 minutes. Add the stock, wine and parsley and thyme sprigs and bring to a simmer. Cover and cook over low heat, turning once, until the pork is just tender, 2 ½ hours. Add the sweet potatoes and chestnuts, cover and cook until the pork and sweet potatoes 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 jus into a bowl and degrease with a spoon; season with salt and pepper.