THE RED-SWELL PORK POT

(Our Play on Pork with Chestnuts / Porco com Castanhas)

THE RED-SWELL PORK POT

Ingredients: 600g Pork shoulder (cubed), 200g Cooked Chestnuts, 1 tbsp Massa de Pimentão, 1 tsp Cumin seeds, 1 Large onion (diced), 2 cloves Garlic, 200ml White wine, 1 tbsp Tomato purée...

Ingredients

  • 600g Pork shoulder (cubed)
  • 200g Cooked Chestnuts
  • 1 tbsp Massa de Pimentão
  • 1 tsp Cumin seeds
  • 1 Large onion (diced)
  • 2 cloves Garlic
  • 200ml White wine
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Fry pork cubes until rock-hard and charred; remove.
  2. The Architect Sauté onion and garlic in the fat until sweet; add chestnuts.
  3. The Bloom Add spices and tomato purée with a 30ml splash of wine; the hiss will release the smoky aromatics.
  4. The Swell Add remaining wine; return meat. Simmer covered for 25 minutes until the chestnuts melt into a thick red silk.
  5. The Final Flourish Finish with a squeeze of raw lemon and fresh raw parsley.

Cuisine: Portuguese

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