special pork ragout
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- Pork loin cut into cubes | 600 g
- Onion, diced | 1 unit(s)
- Minced Garlic Cloves | 6 unit(s)
- Carrots, diced | 1 unit(s)
- Tomato sauce | 400 g
- Red Wine | 1 cup
- Olive oil | 3 tablespoon
- Dried Rosemary | 1 tablespoon
- Dried Thyme | 2 tablespoon
- Bay leaf | 2 unit(s)
- Ketchup | 2 tablespoon
- Dijon mustard | 2 tablespoon
- Black pepper | 1 teaspoon
- Salt | 1 tablespoon
- Oregano | 1 tablespoon
- Fresh parsley | 3 tablespoon
- Smoked paprika | 1 tablespoon
- Water | 2 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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