This pork stir-fry with chestnuts is a true autumn delight that will warm your taste buds in cold weather. The subtle marriage between the tender meat and the melting chestnuts creates a harmony of comforting flavors. The sauce, flavored with brandy and white wine, adds a refined touch without complicating the preparation.
In a saucepan, cook the chestnuts in the chicken broth with a nice bouquet of herbs including celery. Drain them after cooking, reserving about 200 ml of the cooking broth. Set aside.
In a skillet, heat the lard and add the pork slices to cook. Do not overcook to avoid toughening the meat. Once cooked, flame them with alcohol and then remove them from the skillet. Keep them warm.
Pour the white wine into the pan and reduce until syrupy. Add the veal stock, mix well, add finely chopped garlic and about 200 ml of the cooking liquid from the chestnuts. Reduce by half, then add about 100 g of butter in pieces and emulsify the sauce. Add the chestnuts to warm them for a few minutes.
Slice the pork into strips and arrange them on warm plates.
Add the warmed chestnuts, then drizzle a bit of chestnut syrup over the meat.
To finish, serve immediately, with the sauce on the side.
0 servings
4
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EN