Wine-Braised Pork with Chestnuts and Sweet Potatoes

用2茶匙盐和1茶匙胡椒粉调味猪肉。将大型铸铁砂锅加热到中等高温。加入猪肉，脂肪的一面，然后加1/2杯水。煮至所有水都蒸发，大约5分钟。继续用中等热量烹饪，直到猪肉变成金黄色，大约8分钟。翻转猪肉并煮熟，偶尔转动，直到变成褐色约5分钟。

Add the onion and garlic to the casserole and cook, stirring occasionally, until lightly golden, about 5 minutes. Add the stock, wine and parsley and thyme sprigs and bring to a simmer. Cover and cook over low heat, turning once, until the pork is just tender, 2 1/2 hours. Add the sweet potatoes and chestnuts, cover and cook until the pork and sweet potatoes are very tender, 30 minutes.

Transfer the pork to a cutting board and let rest for 10 minutes. Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter. Strain the jus into a bowl and degrease with a spoon; season with salt and pepper.

Slice the pork and arrange it on top of the vegetables. Garnish with parsley and serve with the jus.