Pork Ragout

Last Updated on October 27, 2024

Pork shoulder cubes coated in flour, deep fried, sauteed on onion-garlic-bacon base in carrot broth and red wine.

Ingredients:

1.5 kg of pork shoulder 200 ml red wine 200 ml carrot stock (or other) 1 can of canned sliced tomatoes 1 tablespoon brown sugar 4 pcs dark chocolate quarters 3 pcs garlic cloves 1 pc larger onion 1 pc cinnamon (3 cm) smooth flour bacon salt

Procedure:

1. In a frying pan, fry diced bacon, peeled and finely chopped onion and garlic, then transfer this base to a baking dish
2. Cut the pork shoulder into larger cubes, roughly as for a goulash and coat them in plain flour, fry the meat in a little hot oil to make it nicely browned, transfer it also to the baking dish, add salt
3. Pour the broth and red wine over everything, add a piece of cinnamon, brown sugar, a can of tomatoes and the brine and simmer the dish under a lid for 1.5 hours in the oven
4. Remove the soft meat, pour the chocolate into the juice and cook everything for a while, add salt to taste and serve.