Ingredients (serves 4/5):
- 1 kg of Iberian pork featherbone
- 3 thick leeks
- 1 large, sweet onion (Spanish Figueres-type or similar)
- 1 jar of chestnuts in syrup
- 200 gr. of cashew nuts
- 1 teaspoonful of sugar
- 1 glass of white wine
Salt and pepper the featherbones, fry in a pan without oil until slightly toasted. Once they have a nice color, keep apart in a casserole.
Clean, rinse and cut leek and onion in thin slices. Use the pan where you fried the featherbones to fry the vegetables with a teaspoonful of sugar.
Once they are toasted, filter through a vegetable mill and incorporate into the casserole with the meat.
Add a glass of white wine and stew for an hour over a slow fire.
In the meantime, fry the cashew nuts in a separate pan with hot oil.
15 minutes before the stew is over, add the chestnuts and a teaspoonful of syrup and the cashew nuts. Allow boiling for another five minutes and put the fire out.