Pork ragu, or Pork Emragout/EM, is like a stew that includes vegetables in its elaboration and allows us to enjoy a dish with multiple flavors and textures. It is a traditional recipe for French cuisine that can be cooked with different types of meat, such as turkey, chicken or veal. However, this time we will use pig and talk about its cooking times and recommendations so that it is tender and juicy. Ragú consists of stewing pieces of meat with a simple sauce but with a lot of flavor. Depending on the area, an ingredient may vary, such as wine, which can be red or white, some vegetables, etc. It is a dish that we can prepare in advance, since from one day to another it is still better. You can also do more quantity and freeze what about. Although it is not complicated to do, the ragú needs its cooking time so that there is a meat that almost falls apart. To do this, it can be done in a normal pot and let it cook for about 90 minutes or in a fast pot, which in 20 minutes we have it ready. In any case, we encourage you to continue in recipes to know how to do pork ragu.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make pork ragu: |
| 1 kilogram of pork for guisar 2 carries 1 onion 2 cloves of garlic 1 piece of green pepper 300 milliliters of white wine 100 grams of fried tomato 4 tablespoons of wheat flour 1 jet of oil 1 pinch of pepper 1 pinch of salt |
| Additional characteristics: cheap cost, stew, traditional recipe of France |
Ingredients to make pork ragu:
1. Cut the meat into pieces, remove the fat and sprinkle to taste. Try that the meat is in pieces of the same size so that they are cooked equally.
2. Reboza the meat passing it through the flour, so it will be more juicy inside.
3. Pica the onion and garlic cloves previously peeled. Since pork ragu lends itself to variations, you can add other ingredients that you like, like leek.
4. Put a casserole to the fire with a good stream of olive oil, add the meat and let it brown. Half brown, add the onion and chopped garlic.
5. While the onion is given a little with the meat, cut the rest of the vegetables, that is, the carrot and the green pepper. Again, you can add other ingredients to pork ragu, such as red pepper or potato.
6. Add the carrot and pepper, remove and let everything be cooked together a few minutes, being careful not to burn the onion.
7. Add the fried tomato, remove and continue to cook. If you prefer, you can crush a couple of natural tomatoes and use them instead of fried tomato.
8. Pour the glass of white wine, let the alcohol boil and evaporate. Being a pork ragu recipe, white wine combines better. Now, if for example you made veal ragú, you could use red wine to make its flavor.
9. Cover meat with water or vegetable broth and let it cook over a low heat. After the time, salt and pepper test and rectifies if necessary. Let cook about 30 more minutes so that all flavors have just integrated and the meat is very tender. If necessary, you can add more water or broth.
Trick: Check how tender meat is to assess the exact minutes you add.
10. When you see that the meat is tender and the sauce well consistent, turn off the fire. If you have enough time, let the meat rest to take all flavors and it is more good. As we have said at the beginning, the ideal would be to make this dish from one day to another to settle and it is much tastier. However, served immediately is also delicious. Enjoy your pork ragu recipe and don forget to tell us what you think. Remember that you can also do pork ragú with potatoes by adding this ingredient to the stew or cooking it apart.
