PORK RAGOUT

Pork Ragout image

Provided by Irmgard

Categories Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 12

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2 1/2 lbs boneless pork blade roast, cut into 1-1/2-inch cubes
1 tablespoon olive oil
1 large onion, halved and sliced
4 garlic cloves, chopped
1/4 cup balsamic vinegar
salt
2 carrots, peeled and diced
1 bay leaf
1 1/2 cups dry red wine
1 cup chicken broth
1/2 cup sun-dried tomato packed in oil, drained and chopped
2 tablespoons flat leaf parsley, chopped

Steps:

In a large frying pan over medium-high heat, warm the olive oil.
Add the pork and cook until evenly browned, about 6 minutes.
Transfer the pork to a heavy saucepan.
Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
Pour the liquid over the pork and season to taste with salt.
Add the carrots, bay leaf, and enough wine and broth almost to cover.
Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
About 15 minutes before the pork is done, stir in the tomatoes.
Taste and adjust the seasoning.
Garnish with the parsley.
Serve over polenta or mashed potatoes.