800 g of pork shoulder
2 medium onions, sliced into thin rings
1 tablespoon of fresh thyme
2 bay leaves
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of ground nutmeg
1/3 cup of lard
1 kg of Portuguese chestnuts
800 g of pork shoulder
2 medium onions, sliced into thin rings
1 tablespoon of fresh thyme
2 bay leaves
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of ground nutmeg
1/3 cup of lard
1 kg of Portuguese chestnuts
Season the pork shoulder with onion, thyme, bay leaves, salt, pepper, and nutmeg
In a large Dutch oven, melt the lard
Add the pork shoulder to the pot with the seasonings and cook over low heat, turning the meat occasionally
As it cooks, add a little water to prevent burning
Meanwhile, boil the chestnuts in salted water
Peel them and add them to the pork during the last minutes of cooking
Slice the pork into thick medallions and serve with the chestnuts, dishing out 6 portions.
