Method

1. Marinate the pork for 3 to 4 hours (or overnight) in red wine with onion, parsley, bay leaf, thyme and garlic.
2. Remove pork from the marinade and pat with paper towels. Sprinkle with salt and pepper.
3. Strain the marinade.
4. Melt lard in a large pan and brown the pork pieces on all sides. Put pork into a large pot or casserole.
5. Add flour to the fat left in the frying pan and stir well until the flour turns light brown. Add the stock and stir to combine.
6. Add the stock-and-flour mixture to the large pot with the pork, along with the chopped onions, carrot and garlic. Bring to a boil, then lower heat and simmer 2 hours, until almost tender.
7. Meanwhile, prepare the chestnuts: Cut an “X” on the side of each chestnut with a sharp knife. Boil them in water for about 15 minutes. Scoop them out; while they are still warm, peel off the shell and skin.
8. After pork has simmered 2 hours, add the peeled chestnuts and simmer another half hour.
9. Melt the tablespoon of butter gently until it turns brown and the foam subsides. Saute the mushrooms in the butter and set aside.
10. Prepare the pearl onions: Drop them in boiling water for 2 to 3 minutes so the skins peel off easily. Once peeled, put them in a pan half-filled with water and simmer 10 minutes, or until tender; set aside.
11. Strain the liquid off the pork, chestnuts, onions and carrots. Discard the carrots.
12. Return the liquid to the pot and bring to a slow simmer; skim off any oil that rises to the top.
13. Slowly stir in honey, then return the pork and chestnuts to the pot and add the mushrooms and pearl onions. Simmer for 15 minutes; salt and pepper to taste.