Portuguese Saint Martin's Day Pork with Roasted Chestnuts

There’s something absolutely magical about the combination of pork and chestnuts that is always a hit, this rustic roast brings together tender, well-seasoned boneless pork ribs with sweet, starchy chestnuts in a way that feels like a warm hug on a cold day. The chestnuts, when roasted like this, develop an almost sweet potato-like consistency – creamy, slightly sweet, and incredibly satisfying, that marries beautifully with the rich, savoury pork.

This classic pairing is deeply rooted in Portuguese tradition, particularly popular during the celebrations of Saint Martin’s Day in November, though it’s perfect for any winter gathering like now for the New Years. The dish embodies the Portuguese approach to cooking, simple ingredients treated with respect, bold flavours that don’t compete but complement, and portions generous enough to feed a crowd! Hehehehe ;D

One of the best things about this recipe is that it gives you tons of delicious leftovers that you can transform into completely different meals throughout the week. Think hearty quiches, amazing sandwiches, or even as a filling for empanadas (just add some potatoes). It’s the kind of dish that keeps on giving, and one of my favs. Let’s check out the recipe!

Portuguese Saint Martin's Day Pork with Roasted Chestnuts

Servings: 6
Time: 1hr 20mins
Difficulty: Normal
Rating: ★★★★★
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Nothing like a nice chunk of roasted pork, the nice roasted potatoes and chestnuts are just frosting on top, this is a delicious and tender dish, perfect for a new years dinner.

Ingredients

Boneless Pork Ribs – 850g
Bell Pepper Paste – 2 tablespoons (Massa de Pimentão)
White Wine – 1/2 cup
Onion – 1 large
Chestnuts – 500g (frozen)
Potatoes – 6
Bay Leaf – 1 leaf
Garlic – 6 cloves
Olive Oil – A few drops
Oregano – A pinch
Sweet Paprika – A Pinch
Paprika – A Pinch
Cayenne Pepper – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by seasoning the ribs with the portuguese bell pepper paste (massa de pimentão) and leave to marinate for a couple of hours.

Meanwhile, boil the potatoes in a pan with plenty of hot water and a pinch of salt (this way the potatoes will take much less time to roast), but don’t boil them completely, just until they are 2/3 cooked.

In a large oven ready dish, add the sliced onion and crushed garlic cloves, followed by the chestnuts, and place the ribs on top.

Now remove and drain the potatoes, cut them into slices, trying to make them all roughly the same size, and place them around the ribs.
Season everything with white wine, bay leaves, a drizzle of olive oil, a pinch of dried oregano, sweet paprika, cayenne pepper, pepper, and salt. Bake in the oven at 350°F/180ºC for about 40 minutes until everything is tender and golden brown. After 15 minutes, turn the meat over, and after 30 minutes, turn it over again, so you get a nice golden browning all around.
That’s it! If you are unsure if It’s cooked through just use a meat thermometer the inside temperature should be around 63°C (145°F) or pierce if with a knife, if the liquid coming out is clear, then its cooked, if the liquid is pink or red, then no, remove from the oven, let it rest for about 3 minutes and it’s ready to serve. Bon appétit!

Notes: Pimentão Paste is a Portuguese pepper paste that adds incredible depth of flavour. You can find it in Portuguese speciality stores or substitute with a mix of sweet paprika and tomato paste.

Frozen chestnuts are incredibly convenient and work perfectly for this recipe. If using fresh chestnuts, you’ll need to score and blanch them first to remove the shells.

While boneless pork ribs (entrecosto carnudo) are traditional, you can also use pork loin or even bone-in pork ribs – just adjust cooking time accordingly.

This dish actually improves with time. The flavours meld beautifully overnight, making it perfect for entertaining or for eating the leftovers cold.

Actually shred the leftover pork for incredible sandwiches, chop everything up for a hearty hash, or use in quiches and savoury tarts.

A robust Portuguese red wine like Douro or a crisp Vinho Verde complements this dish beautifully, I’m more a Vinho Verde kind of person, hehehe.

This recipe for Portuguese Saint Martin’s Day Pork with Roasted Chestnuts was originally created on BakeAfter.com. Esta receita de Entrecosto Assado com Castanhas foi publicada em português no Iguaria.com.