Pork Ragout Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| Onion | 1 Large, sliced | |
| 1 1/2 pounds pork cubes | ||
| Tomatoes | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Thyme leaves | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 4 medium-sized carrots | ||
| 1 10-ounce container Brussels sprouts or 1 10-ounce package frozen Brussels sprouts | ||
| 1/4 pound medium-sized mushrooms | ||
Directions
1. In 5-quart Dutch oven over medium heat, in hot salad oil, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to plate; set aside.
2. In drippings remaining in Dutch oven over medium-high heat, cook pork cubes until browned on all sides. Stir in onion, tomatoes with their liquid, and next 4 ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
3. Meanwhile, cut carrots into 2-inch chunks. If Brussels sprouts are large, cut each in half.
4. Add carrots to mixture in Dutch oven; continue cooking 15 minutes. Add mushrooms and Brussels sprouts; cook 25 minutes longer, stirring occasionally, until vegetables and pork are tender. Skim fat from liquid in Dutch oven.
2. In drippings remaining in Dutch oven over medium-high heat, cook pork cubes until browned on all sides. Stir in onion, tomatoes with their liquid, and next 4 ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
3. Meanwhile, cut carrots into 2-inch chunks. If Brussels sprouts are large, cut each in half.
4. Add carrots to mixture in Dutch oven; continue cooking 15 minutes. Add mushrooms and Brussels sprouts; cook 25 minutes longer, stirring occasionally, until vegetables and pork are tender. Skim fat from liquid in Dutch oven.
Chef
