Iberian pork featherbone with chestnuts and cashew nuts

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.

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