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.
Low Carb Meal, Main Course
Dairy free, Gluten free, Low carb recipe, Paleo, Sugar free recipe
/ 85g Pork belly or Bacon
/ 500g Pork
diced ¾" / 2cm
diced or crushed
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.
Fry potatoes in two stages first by cooking them in low temperature oil until half soft. Take them out then fry them ready on high temperature until golden brown.
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