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Displaying items by tag: Spicy Pork Ragout
Monday, 19 September 2011 10:36

Spicy Pork Ragout


800g pork neck, cut into bite-size cubes

1 large white onion

3 cloves garlic

1 stick celery

1 carrot

500g tomatoes

1 tbsp tomato puree

1 tbsp parsley, finely chopped

200ml red wine

200ml meat stock


salt & freshly ground pepper

2 tsp sugar

cayenne pepper

1 tsp paprika


Peel and finely chop the onion and garlic. Wash the celery and peel the carrot. Chop both finely with a Wüsthof Classic 14cm Tomato Knife.

Wash the tomatoes, drop into boiling water for a few seconds, then skin, halve, de-seed and dice finely. Heat 4 tbsp oil in a Le Creuset 28cm Round French Oven and quickly brown the meat on all sides.

Take out and set aside. Then in the same oil, sweat the onion, celery, carrot and garlic over a medium heat.

Add the meat, sweat briefly with the vegetables then stir in the red wine. Cook until the wine has evaporated slightly, then stir in the tomatoes and tomato puree. Add the parsley, season with salt and pepper and add the sugar.

Then add the stock, cover and simmer over a low heat for about 2 hours. 15 minutes before the end of cooking time stir in the cayenne pepper and paprika. Check the seasoning and add a little more salt and pepper to taste. If the ragout becomes too dry while cooking, stir in a little water.

Serves 4


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