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 lately have some time, I was looking on the web the other day. Trying to get fresh, fascinating ideas, inspiring meals that I’ve never used before, to treat my loved ones with. Searching for a long time yet could not come across any interesting things. Just before I wanted to give up on it, I ran across this yummy and simple treat simply by chance. The dessert looked so delightful on its image, it required quick actions.

It absolutely was not difficult to imagine the way it’s made, how it tastes and how much boyfriend is going to love it. Actually, it is rather simple to delight the guy in terms of treats. Anyways, I got into the webpage: Suncakemom and then used the comprehensive instuctions that were accompanied by impressive pictures of the method. It just makes life much easier. I can imagine that it is a bit of a effort to take photos in the midst of baking in the kitchen as you normally have sticky hands and so i highly appreciate the time and energy she put in to make this blogpost and recipe easily followed.

That being said I’m inspired to present my very own dishes in a similar fashion. Appreciate your the concept.

I was fine tuning the initial recipe create it for the taste of my loved ones. I’ve got to mention it absolutely was a great success. They prized the flavour, the thickness and enjoyed having a sweet such as this in the middle of a hectic week. They ultimately requested even more, more and more. So the next occasion I’m not going to commit the same mistake. I am going to twin the volume to get them delighted.

This pork ragu recipe post was made possible by 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.

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