Ragout de Porc aux Chataignes en Coque de Potiron

  • 1 pumpkin, 30-35 cm in diameter
  • 1.4 kilos pork shoulder, cut in chunks
  • 300 g. smoked pork belly (aka streaky bacon)
  • 400 g. 'natural' chestnuts (raw)
  • 3 carrots
  • 2 leeks
  • 2 onions
  • 2 celery stalks
  • 2 cloves of garlic
  • 30 cl. white wine
  • 1 bouquet garni
  • 5 cl. oil (olive, I suppose)
  • salt, pepper

Recipe Info
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Contributor: admin



Bake the pumpkin for 1/2 hour at temperature "5". Let cool, then cut a rather large hole out of the top. Scrape out the insides. Scrape out some of the pumpkin meat, being careful not to cut through the rind (leave enough for it to keep its shape).

Brown the pork in the oil, remove and cook the leeks, carrots, onions, and celery in the same oil. After 8-10 minutes, add the pork. Salt and pepper to taste. Pour the wine over, and add the crushed garlic and bouquet garni. Bring to a boil and skim.

Let it simmer, covered, for 45 minutes, stirring from time to time. Then add the pumkin meat, cut into cubes. Cover and cook another 30 minutes or so. Add the chestnuts 10 minutes before the end of the cooking. Put the pumpkin shell in a low oven--200 F (which is #3). Fill the shell with the ragout and serve.

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