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Pork

Wine Braised Pork with Chestnuts and Sweet Potatoes

Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts and sweet potatoes until it’s meltingly tender.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • one 4-pound boneless pork shoulder
  • 2 teaspoons kosher salt, plus more for seasoning
  • pepper
  • 1 onion, finely chopped
  • 5 garlic cloves, crushed
  • 3 cups chicken stock or low-sodium broth
  • 1/2 cup dry white wine
  • 5 parsley sprigs, plus chopped parsley for garnish
  • 3 thyme sprigs
  • 1 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch pieces
  • 1 pound vacuum-packed roasted peeled chestnuts (3 cups)

Directions

  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 1/2 cup 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 1/2 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.
  4. Slice the pork and arrange it on top of the vegetables. Garnish with parsley and serve with the jus.