Braised Pork With Chestnuts
|Pork picnic shoulder/Boston shoulder roast||6 Pound, boned and tied|
|Water||6 1⁄2 Cup (104 tbs)|
|Fresh chestnuts||1 1⁄2 Pound, peeled|
|Freshly ground pepper||1⁄2 Teaspoon|
|Onions||2 , coarsely sliced|
|Rutabagas||3 1⁄2 Pound, cut in to 2 inch chunks (3 In Number, 1 3/4 Kilogram)|
Sprinkle the meat with the salt and pepper.
Place it in a large heavy kettle, fat side down.
Add 1/2 cup [125 ml.] of water and place over medium heat.
Cover and cook for 15 minutes.
Uncover the meat and continue cooking until all of the liquid has evaporated and the meat starts to brown.
Turn the meat to brown it on all sides. (This takes about 12 minutes.)
Add the onions, 5 cups [1 1/4 liters] of water, cover and cook over medium heat for one hour.
Add the chestnuts and cook covered for another hour.
Meanwhile, shape the pieces of rutabaga with a small knife so that they are equal in size and will cook uniformly.
You will have about 2 1/2 pounds [1 kg.] left.
Add to the pork another cup [1/4 liter] of water and cook for another 45 minutes, covered.
Taste the cooking liquid for seasoning.
It probably will need salt and pepper.
By this time there should not be much liquid left.
Remove the roast to a warmed serving platter.
Using a slotted spoon, scoop out the chestnuts and rutabagas and place them around the meat.
Tip the kettle to one side so that all of the liquid accumulates in one corner, then skim off as much fat as you can.
If you have less than 1 cup [1/4 liter] of liquid left, add 1 cup [1/4 liter] of water to the kettle and boil over high heat for one or two minutes to melt the solidified juices and to blend the sauce.
Pour the sauce over the meat or into a sauceboat and serve immediately.