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 currently have some time, I had been surfing on the web the other day. Attempting to find new, stirring ideas, inspirational recipes that I’ve never tested before, to astonish my family with. Searching for a while but couldn’t come across any interesting stuff. Just before I wanted to give up on it, I came upon this tempting and easy treat simply by accident at Suncakemom. It seemed so delightful on its image, that called for urgent actions.
It was not difficult to imagine just how it’s made, its taste and just how much my husband will want it. Mind you, it is quite simple to please the man when it comes to cakes. Anyways, I went to the page and then used the simple instuctions that have been coupled with superb shots of the procedure. It just makes life rather easy. I can suppose it’s a bit of a effort to shoot photos in the midst of baking in the kitchen because you usually have gross hands so that i really appreciate the time and energy she put in to make this blogpost and recipe conveniently followed.
With that in mind I’m empowered to present my own, personal formulas in a similar way. Many thanks the idea.
I had been tweaking the original recipe create it for the taste of my loved ones. I have to mention it had been an incredible outcome. They loved the taste, the thickness and enjoyed getting a delicacy such as this during a busy week. They basically asked for even more, a lot more. Thus the next occasion I’m not going to make the same mistake. I am gonna multiply the amount .
Pork ragout 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.
