Pork Ragout with Orange and Apricots Recipe
Ingredients
| 2 lb boneless pork shoulder, cut into cubes | ||
| All-purpose flour | ||
| Vegetable oil | 2 Tablespoon | |
| Onions | 3 , sliced | |
| 3 large cloves garlic, finely chopped | ||
| 1/2 cup dry vermouth or 1 cup dry white wine | ||
| 2 cups chicken stock or water | ||
| Dried thyme | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Orange rind | 1/2 Teaspoon, grated | |
| Brown sugar | 1 Tablespoon | |
| Dried apricots | 1 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Orange slices for garnish | ||
| Salt | To Taste | |
Directions
MAKING
1. Add pork, after trimming off fat, to flour and coat lightly. Dust off excess.
2. Add oil to a large Dutch oven or heavy pan, place on medium heat and heat. Add few pieces of pork and allow to turn brown. Mix in garlic and onions and stir for 1 to 2 minutes. Mix vermouth and heat the mixture till it reaches boiling, while scraping the brown bits from pan bottom.
3. Mix thyme, stock, sugar, orange rind and bay leaf to the mixture and simmer, covered, for about 15 minutes. Season with salt and pepper. Add water, if the gravy is too thick
SERVING
4. Serve along with steamed broccoli and rice, garnished with orange slices.
1. Add pork, after trimming off fat, to flour and coat lightly. Dust off excess.
2. Add oil to a large Dutch oven or heavy pan, place on medium heat and heat. Add few pieces of pork and allow to turn brown. Mix in garlic and onions and stir for 1 to 2 minutes. Mix vermouth and heat the mixture till it reaches boiling, while scraping the brown bits from pan bottom.
3. Mix thyme, stock, sugar, orange rind and bay leaf to the mixture and simmer, covered, for about 15 minutes. Season with salt and pepper. Add water, if the gravy is too thick
SERVING
4. Serve along with steamed broccoli and rice, garnished with orange slices.
Chef
