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 had been searching on the internet yesterday. In search of fresh, fascinating thoughts, inspirational meals that I have never tried before, to surprise my loved ones with. Looking for a while yet could not discover too many interesting stuff. Right before I wanted to give up on it, I ran across this yummy and simple dessert by accident over Suncakemom. The dessert looked so mouth-watering on its pic, it called for prompt actions.
It had been not difficult to imagine the way it is created, its taste and how much my hubby will enjoy it. Actually, it is very simple to keep happy the guy in terms of treats. Yes, I am a blessed one. Or maybe he is.Anyways, I went to the website and simply followed the step by step instuctions that were coupled with great photos of the operation. It just makes life much easier. I can suppose it’s a bit of a effort to shoot snap shots in the middle of baking in the kitchen as you usually have gross hands thus i seriously appreciate the hard work she placed in to build this post .
That being said I’m empowered presenting my own, personal recipes in the same way. Many thanks the idea.
I had been fine tuning the initial mixture create it for the taste of my family. I must say it was a terrific outcome. They loved the flavour, the structure and enjoyed getting a treat such as this during a stressful week. They basically demanded lots more, more and more. So the next time I’m not going to commit the same miscalculation. I’m going to twin the quantity .
This pork ragu recipe recipe is from 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.