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 lately have some time, I had been browsing on the web yesterday. Looking to find new, stirring tips, inspirational dishes that I’ve never used before, to amaze my loved ones with. Hunting for a long time unfortunately couldn’t find too many interesting things. Right before I thought to give up on it, I found this fabulous and easy dessert simply by chance. It looked so delightful on its pic, it required rapid action.
It had been easy to imagine how it’s created, how it tastes and how much my hubby is going to want it. Actually, it is quite simple to please him when it comes to cakes. Anyway, I visited the site: Suncakemom and then followed the detailed instuctions that were coupled with nice photographs of the procedure. It really makes life rather easy. I could suppose it is a slight hassle to shoot pics in the middle of baking in the kitchen because you ordinarily have gross hands therefore i genuinely appreciate the hard work she put in to make this blogpost and recipe conveniently followed.
With that said I am inspired to present my own, personal dishes in the same way. Many thanks for the idea.
I was tweaking the original formula create it for the taste of my family. I have to say that it was a great success. They prized the flavor, the structure and loved getting a sweet such as this during a hectic workweek. They ultimately requested more, many more. So the next occasion I am not going to commit the same miscalculation. I am likely to double the quantity .
pork ragu 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.