Braised Pork Ragout Recipe
Dress a boring braised pork into Franco-Italian outfit then serve on potato cubes. Ragout with a slice of bacon and a bit of garlic that never disappoints.
As I currently have a little time, I had been browsing on the internet yesterday. Trying to get fresh, intriguing thoughts, inspiring recipes that I’ve never tested before, to delight my family with. Looking for a while unfortunately could not find any interesting things. Just before I wanted to give up on it, I discovered this scrumptious and easy treat simply by accident over Suncakemom. It seemed so delightful on its pic, it required quick action.
It had been simple enough to imagine how it’s made, how it tastes and how much boyfriend is going to love it. Actually, it is extremely easy to please the guy when it comes to puddings. Anyways, I went to the site and simply followed the step by step instuctions that have been coupled with great images of the procedure. It really makes life quite easy. I could imagine that it is a slight inconvenience to take photographs down the middle of cooking in the kitchen as you ordinarily have gross hands so I pretty appreciate the effort and time she put in to build this blogpost .
That being said I’m inspired to present my very own recipes in a similar fashion. Many thanks for the concept.
I had been tweaking the initial formula to make it for the taste of my family. I have to say it had been a great outcome. They loved the taste, the thickness and loved getting a delicacy like this in the midst of a hectic workweek. They quite simply asked for even more, many more. Thus the next occasion I am not going to make the same miscalculation. I’m likely to twin the quantity .
This pork ragu recipe recipe was first published on suncakemom.
Saute the pork belly or bacon stripes until it yields the fat out for about 2-5 minutes then take them out.
Add the diced pork into the hot fat.
Saute until all sides turns golden brown. It takes about 10 – 15 minutes
Add the onion, garlic and black pepper. For a more characteristic flavor ground black pepper can be used.
Stir and saute the onion until it gets a glassy / translucent look for about 2 – 5 minutes.
Add water until the ingredients are half immersed then add tomato and the optional paprika.
Place the lid on then cook it ready on low heat for about 40 to 60 minutes.
Check the water every now and then and refill if necessary otherwise the dish could burn down. It doesn’t need too much as that would produce a flavorless sauce and soak the potatoes as well.
After 40 minutes of cooking check the meat for tenderness and start reducing the excess water if necessary by taking the lid off and increasing the heat under the pan.
Add the bacon back on and mix it well.
