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special pork ragout
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Pork loin cut into cubes600 g
- Onion, diced1 unit(s)
- Minced Garlic Cloves6 unit(s)
- Carrots, diced1 unit(s)
- Tomato sauce400 g
- Red Wine1 cup
- Olive oil3 tablespoon
- Dried Rosemary1 tablespoon
- Dried Thyme2 tablespoon
- Bay leaf2 unit(s)
- Ketchup2 tablespoon
- Dijon mustard2 tablespoon
- Black pepper1 teaspoon
- Salt1 tablespoon
- Oregano1 tablespoon
- Fresh parsley3 tablespoon
- Smoked paprika1 tablespoon
- Water2 cup
- Heat a large pan and add the olive oil.
- When hot, add the pork to sear. Don't put everything in at once. The important thing is that there is space for everyone to touch the bottom of the pan and create a golden crust. Don't mess around too.
- Sealed the pork, add the chopped onion, carrot and dry seasonings. Sauté everything until it starts to brown and the onion is wilted.
- Add the garlic and stir for another minute.
- Then add the wine and spoon the bottom of the pan to remove the flavor crust that has formed.
- Then add the tomato sauce, water and other seasonings. Cover and let it reduce.
- Cooking time may vary. From 30 to 30 minutes, stir, and watch the pork point. If dry, add more water. The ideal is when the pork starts to fall apart and shred.
- After about 1h30, add the ketchup and mustard, taste and adjust the seasoning, if necessary. Finish with the chopped parsley.
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