StewsRecipes

Autumn Pork Roast with Pumpkin & Chestnuts

by Micaela Harrasser

This delicious and super tender pork roast is the perfect welcoming for the autumn season! Enriched with sweet pumpkin and crunchy chestnuts, this is not your classic roast so prepare to wow your guests!

For the pumpkin, I try to use my favorite variety which is sweet and super flavorful – it’s the one with the dark green skin, known as kabocha or mantovana. What you can also do with the pumpkin is to add it a bit earlier in the cooking process, so that you cook it until it gets so tender it will make a creamy sauce for the roast.

For the chestnuts, ideally you want to use pre-cooked ones. I admit they are not easy to find at the moment – luckily I found these in Albert Heijn, in the small section with the canned/jarred foods from the world:

They were super nice and went perfectly with the other ingredients. Enjoy!

Autumn Pork Roast with Pumpkin & Chestnuts

Serves: 3 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 250g pork shoulder
  • 250g cubed pumpkin
  • 50g cooked chestnuts (see description for more info)
  • 1 vegetable stock cube
  • 2 tbsp apple vinegar
  • 1 glass wine
  • Salt and pepper to taste
  • 1 onion finely chopped
  • 1 tbps extra virgin olive oil

Instructions

  1. In a wide pan, place the onion to cook in the olive oil on medium heat.
  2. While the oil cooks, chop the pork into roughly 2 cm cubes.
  3. Once the onion is translucent add the pork to the pan.
  4. Add the vinegar and white wine, stir and cook on high heat for a couple of minutes to let the alcohol evaporate.
  5. Next, add the vegetable stock cube, salt and pepper, and give it a nice stir.
  6. Cook on low heat, covered, for at least 90 minutes (if you have a slow cooker, transfer the content to it and cook it on low heat for 2h).
  7. This will allow the meat to get super tender.
  8. After that time, add the pumpkin and cook for 15 minutes.
  9. Afterwards, add the halved chestnuts, and cook for a final 15 minutes.
  10. Taste and adjust for salt and pepper, and serve!

Notes

Storage: you can freeze the roast once cooked, or keep it in the fridge in an airtight container for up to two days.

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