RAGOUT OF PORK CATALAN

RAGOUT OF PORK CATALAN image

Categories Pork

Yield 8 Bowls

Number Of Ingredients 17

Previous Next

5 lbs Pork shoulder cut into 1 1/2 cubes
1 1/2 C Prunes (pitted)
1 C Kalamata Olives
1 7oz Jar Roasted Red Peppers (chopped)
1/3 C Red Wine Vinegar
1 3 1/2oz Jar Capers (reserve 4 1/2 t of liquid)
3 T Garlic (minced)
2 T Oregano
1 T Hot Chili Powder
4 Roma Tomatoes (peeled & diced)
1 C Dry White Wine
1/2 C Brown Sugar (firmly packed)
1/2 C Concentrated Beef Broth
2 T Red Wine Vinegar
2 T Water
2 T Flour
Italian Parsley (chopped)

Steps:

Mix the pork, prunes, olives, red peppers, 1/3 C Red Wine Vinegar, capers and liquid, garlic, oregano, and chili powder in large, non-aluminum bowl. Cover and regrigerate over night, turning occaisionally. Preheat oven to 325*. Transfer pork to 8qt Ducth oven. Mix in tomnatoes, wine, sugar and half of the broth. Bring to boil over high heat. Cover and bake in oven for 45 minutes. Add more broth, if necessary to keep the meat just covered. Uncover and cook an additional 15 minutes. Cool and refrigerate covered over night. Degrease the stew and bring to boil over medium heat. Gradually add 2 T of vinegar and 2 T of Water to flour in small bowl to make a paste. Gradually stir into stew. Reduce heat and simmer until sauce thickens slightly, stiring frequently, about five minutes. Top with parsly and serve.