Chestnuts are falling right now in the Sea Garden, and Burgas locals quietly gather them every autumn. Pairing them with pork is an old autumn tradition that has almost disappeared in recent years, but it deserves a place back on the table. Here the meat is cooked with bay leaf and black pepper instead of the usual rosemary and mustard.
Ingredients
- 800 gpork shoulder, cut into large cubes
- 400 gchestnuts
- 2onions, finely chopped
- 1carrot, cubed
- 3bay leaves
- 1 tspblack peppercorns, crushed
- 2 tbspoil
- 300 mlstock
- 1 tbsptomato paste
- to tastesalt
Method
Boil the chestnuts
Cut a cross into each chestnut and put them in a pot of water. Boil for 20 minutes from when the water starts bubbling, then drain and peel them straight away while they're still hot — the skin comes off much more easily that way.
Brown the meat
Heat 2 tablespoons of oil in a wide pan over high heat. Lay the pork cubes in a single layer and brown them for 3 to 4 minutes on each side, until they get a golden crust. Take the meat out and set it aside.
Cook the onion and carrot
In the same fat, add the finely chopped onion and the cubed carrot. Cook over medium heat for 5 to 6 minutes, until the onion turns clear and softens slightly.
Bring the meat and spices together
Put the meat back in the pot, add 3 bay leaves, 1 teaspoon of crushed black pepper and 1 tablespoon of tomato paste. Pour in 300 ml of stock, cover with a lid and let it simmer gently on low heat for 1 hour and 30 minutes, until the meat turns tender.
If the liquid cooks off before the meat is fully tender, add 50 to 100 ml of warm water.
Add the chestnuts
Put the peeled chestnuts into the pot for the last 20 minutes of cooking, so they don't fall apart. Let it simmer gently on low heat until the sauce thickens a little.
Season and let it rest
Stir, taste and add salt to taste. Take off the heat, cover with the lid and let the dish rest for 10 minutes before serving.
How to serve it
Serve warm with fresh bread or mashed potatoes, so you can scoop up the sauce with the chestnuts.
Did you know?
Pairing meat with chestnuts has been a known autumn combination on Bulgarian tables since the early 20th century, when chestnuts were a cheap and filling autumn food along the Black Sea coast.
Per serving (approximate): 460 kcal · protein 31 g · fat 23 g · carbs 29 g