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 had been looking on the internet a few days ago. Looking for new, stirring tips, inspiring meals that I have never tried before, to impress my family with. Looking for a long time unfortunately couldn’t find lots of interesting things. Just before I wanted to give up on it, I found this scrumptious and simple dessert by chance. The dessert looked so fabulous on its photos, it required rapid actions.

It was not so difficult to imagine just how it’s made, how it tastes and just how much my husband is going to like it. Mind you, it is quite easy to please the man in terms of desserts. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the website: Suncakemom and then used the detailed instuctions that have been accompanied by great graphics of the task. It just makes life rather easy. I can imagine that it is a slight hassle to shoot photos down the middle of cooking in the kitchen because you typically have gross hands so that i pretty appreciate the time and effort she put in for making this post and recipe easily followed.

With that said I am inspired presenting my personal dishes similarly. Appreciate your the idea.

I had been tweaking the original mixture to make it for the taste of my family. Need to mention it had been an incredible success. They prized the taste, the consistency and enjoyed getting a sweet such as this during a hectic workweek. They basically asked for even more, a lot more. Thus the next time I am not going to commit the same miscalculation. I’m going to twin the volume to keep them happy.

Braised Pork recipe was first invented by 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.