Pan-fried pork with chestnuts

To keep up with the Autumn spirit, an old Portuguese classic. The sort of dish that reminds of home, rich, tasty  hearty. Just what you need for a cold grey day.

The recipe is by Chefe Silva, from his book Recipes for My Friends. The paprika is a replacement of colarau, a condiment used in Portuguese cuisine made with the different types of Capsicum. They are more or less the same, but colorau tends to have a stronger saltier taste and give a radioactive red color to the food.

Pan-fried pork with chestnuts

Ingredients

  • 700g pork (preferably loin or sirloin)
  • 1,5 dL white wine
  • Salt, pepper and paprika
  • 1 bay leaf
  • 2 smashed gloves of garlic
  • 1 tablespoon lard
  • 750g frozen chestnuts

Method

Cut the meat into small pieces weighing app. 15g and season them with white wine, salt, pepper, paprika and the garlic. Let it marinate for about 1 hour. Then drain the meat, squeezing it very well. Save the marinade. Heat up the lard in heavy bottom frying pan, add the meat and let it fry at strong heat, stirring well. When brown add the chestnuts and let it fry for another 3 to 5 min. Then add the marinade you saved, and let reduce for about 2 min. Serve the dish with oranges or with apple jam.

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