Licia Bobesha Recipes Braised Pork Ragout Recipe

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 a little time, I had been browsing on the web a few days ago. Trying to get fresh, challenging tips, inspirational meals that I have never used before, to surprise my family with. Searching for quite some time yet could not discover lots of interesting things. Right before I wanted to give up on it, I discovered this fabulous and simple treat by luck over Suncakemom. It looked so delightful on its pic, that required immediate actions.

It absolutely was not difficult to imagine just how it is created, its taste and just how much my hubby will want it. Actually, it is extremely easy to please him in terms of desserts. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I got into the website and used the simple instuctions which were coupled with nice pictures of the procedure. It just makes life less difficult. I could imagine that it is a bit of a hassle to shoot pics in the middle of baking in the kitchen as you may most often have gross hands thus i pretty appreciate the time and effort she placed in to build this blogpost and recipe conveniently followed.

With that said I am encouraged to present my personal recipes similarly. Many thanks for the concept.

I had been tweaking the initial formula to make it for the taste of my family. I’ve got to say that it was a terrific success. They prized the taste, the structure and enjoyed having a delicacy like this during a stressful workweek. They basically demanded more, a lot more. Hence the next time I am not going to commit the same miscalculation. I’m going to twin the quantity .

You can find the original pork ragu Recipe recipe at 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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