Pork Ragout (Cerdo)
Ingredients
- 800 gPork shoulder (cut into 3cm cubes)
- 2 pcYellow onion (finely chopped)
- 3 pcGarlic (minced)
- 1 pcRed bell pepper (seeded and sliced into strips)
- 1 pcGreen bell pepper (seeded and sliced into strips)
- 2 pcRound tomato (peeled and crushed)
- 3 tbspExtra virgin olive oil
- 1 tbspSmoked paprika
- 200 mlDry white wine
- 300 mlMineral water
- 2 pcBay leaf
- 1 pinchThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspVeal stock concentrate (dehydrated)
Method
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.
- 1
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
In the same fat, add the onions, peppers, and garlic. Cook until the onions are translucent and the peppers have softened.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will thicken due to collagen; simply reheat gently in a saucepan.
