Christmas Roast With Chestnuts, Figs And Dates
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Servings
6
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Calories
613 kcal
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Course
Main Course, Others
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Cuisine
Greek
Christmas Roast With Chestnuts, Figs And Dates
Description
Christmas Roast With Chestnuts, Figs And Dates combines a boneless pork shoulder with aromatic spices such as cardamom, nutmeg, and cloves, simmered with dark rum and broth. The roast is first seasoned and seared to a golden crust before being cooked slowly with diced onions and bay leaves. During the final stage, chestnuts, dried figs, and halved Medjool dates are added, infusing the pork with subtle sweetness and enhancing the gravy with a rich texture.
The flavors balance savory and sweet, highlighted by the warming spices and tender pork that results from low, slow cooking in a covered pot. The dried fruits tend to soften but keep their shape, complementing the juicy meat. The sauce can be served separately, allowing guests to add as much as they desire to their plate.
This roast is well-suited for holiday meals accompanied by simple sides to let the complex flavors shine. Serving the meat sliced with portions of the fruit and chestnuts provides a festive presentation and a layered taste experience.
To achieve optimal doneness, monitoring internal temperature with a thermometer is advised. The roast continues to cook as it rests, so removing it at 140°F and allowing to reach 145°F resting temperature will keep the meat juicy. If cooking times vary due to bone-in or size, adjust accordingly and consider cooking fruit and chestnuts separately to avoid overcooking.
Ingredients
- 3 lbs pork shoulder boneless, roast
- 1 cup onion diced
- 2 tablespoons extra virgin olive oil
- ¾ cup dark rum
- 2 bay leaf
- 1 teaspoon ground cardamom
- 1 teaspoon ground nutmeg
- 3-4 cloves
- 1 teaspoon chili pepper flakes
- 2 garlic cloves
- 1 cup Medjool dates pitted and halved
- 1 cup chestnut cooked, whole
- 1 cup figs dried
- 1 cup broth chicken or vegetable, organic
- salt sea salt
- black pepper freshly ground
Instructions
- Season the pork shoulder with sea salt and freshly ground pepper all over. Leave it out on the counter to reach room temperature and dry brine a little for about 1 hour.
- Using a thick bottom pot (like a dutch oven) sear the meat in medium-high heat with two tablespoons of olive oil for 6-7 minutes, until it is golden brown on all sides.
- Add the rum and let the alcohol evaporate for 1 minute. Then, add the spices, cloves, bay leaves, garlic cloves, and diced onions.
- Add the broth and bring to a boil. Lower the heat, cover the pot, and cook for about 1.5 hours until the meat is tender.
- Add the dried fruits and chestnuts to the pot and cook on very low heat for another 30 minutes.
- Remove the meat and fruit with a slotted spoon and arrange them on a serving platter. Pour the sauce in a gravy boat and serve.
Notes
- Use a meat thermometer to check the internal temperature; remove pork shoulder at 140°F and let it rest to finish cooking to 145°F.
- Adjust cooking times if using bone-in pork shoulder as it requires longer roasting.
- Roast the dried fruits and chestnuts separately if the pork finishes cooking sooner to prevent overcooking.
- You can substitute dark rum with brandy, whiskey, or a non-alcoholic option like unsweetened apple or white grape juice using half the quantity and adding water.
- Varieties of dried figs can be used according to taste, and keep them whole for presentation.
- Pearl onions or regular onions both work well in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 55g | 18% |
| Protein | 36g | 72% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 9530mg | 397% |
| Potassium | 1105mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 36g | 72% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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