Honey-Roasted Pork & Chestnut Confit |Cooking Vacation, The Intl Kitchen
www.theinternationalkitchen.com
A delicious dish for honey-roasted pork and chestnut confit from one of our France culinary tours. Learn to make this on a cooking vacation in France.
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Ingredients
- 3-4 lb* loin of pork, on the bone if possible
- 3 cloves of garlic, cut into slivers
- 12 sage leaves
- fresh salt and pepper for seasoning
- 2 generous sprigs of thyme
- 2 medium sized onions
- bouquet garni
- 1 large carrot, sliced crosswise
- 2 tablespoons of groundnut oil
- 2 tablespoons of red wine vinegar
- 2 tablespoons of honey
- 2 lbs. chestnuts
- 4 oz baby white onions, peeled and chopped
- 8 shallots, peeled and chopped
- 4 oz butter
- 2 oz good-quality smoked bacon, chopped
- 3 cups of chicken or duck stock
- 3 oz fresh shelled walnuts
- salt an pepper
- *Leftovers are not a problem…the pork is also great cold!
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