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Hirino me Kastana

Serves 4 to 6 Entree meat

Hirino me Kastana

Hirino me Kastana, a dish that sings the praises of Greece's mountain villages, captures the essence of autumnal abundance. It is a staple during the colder months, bringing warmth and heartiness to the table. This version honors the way it has been prepared by generations, using olive oil with a generous hand and always having a lemon ready to brighten the flavors. The recipe reflects the intuitive cooking style of Greek family kitchens, where measurements are often guided by touch and taste rather than precision.

The dish should envelop you in its rich and savory embrace, with succulent pork shoulder absorbing the earthy sweetness of chestnuts. The red wine deepens the flavor, while the onion adds a subtle sweetness. Salt and pepper are added to taste, allowing each cook to find their perfect balance. The result is a comforting and aromatic experience, meant to be savored slowly, with each bite revealing layers of flavor. Serve this with a simple green salad or crusty bread to soak up the luscious juices.

Ingredients

  • 1 kgpork shoulder — cubed
  • 300 gchestnuts — cooked
  • 200 mlred wine
  • 1onion
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 1 kg pork shoulder into large, even chunks, about 5 cm each. Season generously with fine sea salt and black pepper, ensuring each piece is well-coated. This seasoning will enhance the natural flavors of the pork as it cooks.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 80 ml of olive oil over medium-high heat. Once the oil shimmers, add the pork pieces in a single layer, making sure not to crowd the pot. Brown the pork on all sides until each piece develops a deep, golden-brown crust. This should take about 5-7 minutes per side, and the caramelization will add depth to the dish.
  3. While the pork is browning, peel and finely chop 1 onion. Once the pork is browned, remove it from the pot and set aside. Add the chopped onion to the same pot, reducing the heat to medium. Sauté the onion until it becomes translucent and fragrant, scraping up any browned bits from the bottom of the pot for added flavor.
  4. Return the browned pork to the pot with the onions. Pour in 200 ml of red wine, ensuring the pork is partially submerged. The wine will deglaze the pot, lifting all the flavorful bits stuck to the bottom. Bring the mixture to a gentle simmer.
  5. Add 300 g of peeled chestnuts to the pot, stirring to combine. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the mixture to braise gently, stirring occasionally, until the pork is tender and the chestnuts are soft, absorbing the rich flavors of the wine and pork. The pork should be easily pierced with a fork and the chestnuts should be creamy in texture.
  6. Taste the braising liquid and adjust the seasoning with more salt and black pepper if necessary. The sauce should be rich and slightly thickened, coating the back of a spoon.
  7. Serve the Hirino me Kastana hot, accompanied by potatoes, rice, or crusty bread to soak up the flavorful sauce. A squeeze of fresh lemon juice over the top just before serving will brighten the dish and balance the richness of the pork and chestnuts.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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