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 web last week. In need of fresh, stirring ideas, inspiring meals that We have never tested before, to astonish my family with. Searching for a long time but couldn’t come across lots of interesting stuff. Right before I thought to give up on it, I discovered this delightful and simple dessert simply by chance at Suncakemom. It seemed so yummy on its image, that required fast action.

It was easy to imagine just how it’s created, how it tastes and how much my hubby will enjoy it. Actually, it is quite easy to please him when it comes to cakes. Anyhow, I went to the blog and simply used the detailed instuctions that had been coupled with impressive snap shots of the task. It just makes life rather easy. I could suppose it’s a slight effort to shoot photos in the midst of cooking in the kitchen because you will often have gross hands therefore i genuinely appreciate the hard work she placed in to make this blogpost and recipe easily followed.

Having said that I am empowered to present my own recipe similarly. Thanks for the idea.

I had been fine tuning the main formula to make it for the taste of my family. I’ve got to mention it was an awesome outcome. They enjoyed the flavour, the structure and loved having a delicacy such as this in the middle of a stressful week. They ultimately wanted lots more, many more. So the next time I’m not going to make the same mistake. I am gonna double the volume .

You can find more braised pork recipes 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.