Pork Ragout recipe
information
In Classic French cookery, a ragout is a stew made with meat or fish cut into even-sized pieces. These are browned all over first and then casseroled.
ingredients
850 g (1 3/4 lb) belly pork, trimmed of excess fat, cut into strips 2.5 cm (1 inch) long and 2 cm (3/4 inch) wide
2 tablespoons vegetable oil
1 large onion, chopped
40 g (1 1/2 oz) plain flour
600 ml (1 pint) chicken stock
4 large carrots, cut into thin slices
thinly pared zest of 1 lemon, cut into strips
100 g (4 oz) black-eyed beans, soaked overnight in cold water, drained
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
freshly ground black pepper
salt
strips of lemon zest and chopped parsley, to garnish
2 tablespoons vegetable oil
1 large onion, chopped
40 g (1 1/2 oz) plain flour
600 ml (1 pint) chicken stock
4 large carrots, cut into thin slices
thinly pared zest of 1 lemon, cut into strips
100 g (4 oz) black-eyed beans, soaked overnight in cold water, drained
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
freshly ground black pepper
salt
strips of lemon zest and chopped parsley, to garnish
method
1. Heat the oven to 170C/325F/Gas 3.
2. Heat three-quarters of the oil in a flameproof casserole, add the pork and fry for 3-4 minutes until lightly browned and sealed on both sides. Remove with a slotted spoon and drain on absorbent paper.
3. Heat the remaining oil in the casserole, add the onion and fry gently for 5 minutes until soft and lightly coloured. Sprinkle in the flour and stir over low heat for 1 - 2 minutes. Gradually stir in stock. Bring to the boil and then simmer, stirring, until thick.
4. Add the carrots, lemon strips, beans and spices, and season to taste with ground black pepper. Bring back to the boil and then boil for 10 minutes. Return the meat to the casserole, cover and cook in the oven for about 2 hours.
5. Before serving, add salt and black pepper to taste, and garnish with the strips of lemon zest and the chopped parsley. Serve at once.
2. Heat three-quarters of the oil in a flameproof casserole, add the pork and fry for 3-4 minutes until lightly browned and sealed on both sides. Remove with a slotted spoon and drain on absorbent paper.
3. Heat the remaining oil in the casserole, add the onion and fry gently for 5 minutes until soft and lightly coloured. Sprinkle in the flour and stir over low heat for 1 - 2 minutes. Gradually stir in stock. Bring to the boil and then simmer, stirring, until thick.
4. Add the carrots, lemon strips, beans and spices, and season to taste with ground black pepper. Bring back to the boil and then boil for 10 minutes. Return the meat to the casserole, cover and cook in the oven for about 2 hours.
5. Before serving, add salt and black pepper to taste, and garnish with the strips of lemon zest and the chopped parsley. Serve at once.
serving amount
serves 4
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