The pork is marinated first in honey and wine and then slow-cooked along with chestnuts, quince and apples.
Serves: 6 Preparation time: 45m Cooks in: 60m Ready in: 1h 45m
1½ kg diced pork shoulder
½ pound of chestnuts
2 large quinces, into thick slices, with peel
4 red apples in thick slices, with peel
2 medium onions, chopped
juice of 1 lemon
2 tsp. tablespoons olive oil
2 tsp. tablespoons butter
1 cup white wine
3 tsp. tablespoons honey
2 bay leaves
1 stick of cinnamon
salt and pepper
In a covered pan, dissolve the white wine with a spoonful of honey. Season to taste and add the pork. Then leave overnight. The next day put the meat in a colander with a bowl underneath to drain out of the marinade. Do not throw away the marinade.
Once the meat is drained of fluids, start cooking: heat the oil with the butter in a wide saucepan and saute the meat with onions. When golden brown add the marinade and thw wine with the honey mix and little water, lower the heat, cover it and cook until tender. If necessary, add some more water.
Meanwhile scratch the chestnuts and cook them on the grill. Once they are cooked let them cool and peel.
Put the meat over fruits, chestnuts, bay leaves and cinnamon and pour the juice from the lemon. Cover the pan and continue cooking over low heat until the fruits are soft without stirring the food. Once the sauce thickens is ready to serve.
Photo-Food Styling: Antonia Kati