Pork stew with chestnuts and red wine | Autumn tradition

Cut the pork leg into bite-sized cubes (about 3-4 cm) and pat them dry with a paper towel. Peel and finely chop the yellow onion, slice the carrot into thin rounds, and lightly crush the garlic cloves. If using fresh chestnuts, roast and peel them; if using ready-roasted chestnuts, leave them whole or cut them in half.

In a deep cast-iron pot or heavy-bottomed Dutch oven, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them on all sides for 6-8 minutes until they develop an appetizing golden crust. Season with fine table salt and ground black pepper, then transfer the meat to a warm plate.

In the same pot, add the chopped onion and carrot. Sauté over low heat for 5-6 minutes until the onion becomes translucent and golden, making sure to scrape up the flavorful browned bits from the bottom of the pot. Add the crushed garlic and tomato paste, stirring constantly for 1 minute to release the aromas.