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 recently have some time, I was browsing on the internet a few days ago. On the lookout for fresh, exciting ideas, inspiring dishes that I have never tasted before, to delight my loved ones with. Searching for a long time but couldn’t discover any interesting stuff. Right before I thought to give up on it, I came upon this yummy and easy dessert by chance on Suncakemom. It seemed so delightful on its photo, that required instant actions.

It had been simple enough to imagine the way it is created, its taste and how much my hubby is going to love it. Actually, it is extremely simple to delight the guy when it comes to puddings. Anyway, I went to the webpage and then followed the comprehensive instuctions that had been accompanied by wonderful photographs of the method. It really makes life much easier. I could imagine that it’s a bit of a inconvenience to take photos in the middle of cooking in the kitchen as you may typically have gross hands so that i really appreciate the commitment she put in to build this blogpost and recipe easily followed.

Having said that I’m encouraged to present my own, personal recipe in a similar fashion. Many thanks the concept.

I had been tweaking the original mixture to make it for the taste of my loved ones. I have to mention that it was an incredible success. They prized the taste, the thickness and enjoyed getting a treat such as this in the middle of a busy week. They ultimately requested even more, many more. So the next occasion I’m not going to make the same miscalculation. I am gonna multiply the amount .

The pork ragu recipe recipe courtesy of 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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