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 a little time, I had been looking on the web last week. Trying to find fresh, exciting tips, inspirational recipes that I have never tested before, to astonish my family with. Searching for a while yet could not come across any interesting stuff. Just before I wanted to give up on it, I stumbled on this delicious and easy treat simply by chance at Suncakemom. It seemed so yummy on its image, it required rapid actions.
It was not so difficult to imagine the way it’s created, its taste and how much my husband will enjoy it. Mind you, it is very simple to keep happy the guy when it comes to treats. Anyways, I went to the site and simply used the comprehensive instuctions which were accompanied by nice images of the process. It just makes life faster and easier. I can suppose it’s a bit of a hassle to shoot pics in the middle of cooking in the kitchen as you may normally have gross hands so I really appreciate the commitment she put in to make this post .
That being said I am inspired to present my own formulas in a similar way. Thanks for the idea.
I had been tweaking the initial recipe create it for the taste of my loved ones. I have to say that it was a terrific success. They enjoyed the flavor, the thickness and loved having a sweet like this in the middle of a lively workweek. They quite simply demanded even more, many more. So the next occasion I’m not going to commit the same mistake. I am going to multiply the volume to keep them pleased.
This braised pork 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.