Pork Ragout (Cerdo)

Tender chunks of pork that pull apart with a fork, coated in a thick, glossy smoky paprika sauce. The scent of reduced wine and bay leaf fills the kitchen as the meat slowly softens.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 700
• Protein: 39 g
• Carbs: 15 g
• Fat: 48 g

Ingredients

• 800 g Pork shoulder ( cut into 3cm cubes )
• 2 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( minced )
• 1 piece Red bell pepper ( seeded and sliced into strips )
• 1 piece Green bell pepper ( seeded and sliced into strips )
• 2 piece Round tomato ( peeled and crushed )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Smoked paprika
• 200 ml Dry white wine
• 300 ml Mineral water
• 2 piece Bay leaf
• 1 pinch Thyme
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Veal stock concentrate ( dehydrated )

Instructions

1. Sear the meat

   Heat olive oil in a cast iron pot. Brown the pork cubes on all sides until a golden crust forms. Remove and set aside.

2. Sauté the aromatics

   In the same fat, add the onions, peppers, and garlic. Cook until the onions are translucent and the peppers have softened.

3. Dust and deglaze

   Return the meat to the pot. Sprinkle with smoked paprika, stir to coat, then pour in the white wine. Scrape the bottom with a wooden spoon to release the browned bits.

4. Simmer

   Add the crushed tomatoes, bay leaf, thyme, veal stock, and water. Cover and simmer over low heat. The sauce should reduce and coat the spoon by the end of cooking.

Chef's tips

• Don't overcrowd the pot when searing the meat, or it will boil instead of browning.
• The stew is ready when the tip of a knife slides into the meat like butter.

Storage

Keeps for 3 days in the fridge. The sauce will thicken due to collagen; simply reheat gently in a saucepan.