It’s the last day of winter! Not that you would know if you are in Melbourne since it is still a wee bit chilly. There are distinct advantages to the cold weather hanging around however, like being able to make this beautiful ragout. It’s spicy, rich and oh so comforting- Just the thing you need on a cold day.
Spicy pork ragout
- 1-1.5 kg pork shoulder or leg
- 1 onion
- 2 cloves of garlic
- 2 tsp chili paste
- 3 carrots
- 1 capsicum
- ½ bunch celery
- 1 tin chopped tomatoes
- 2 tblsp tomato paste
- 4 cups chicken stock
Preheat oven to 150 degrees Celsius.
Firstly, prepare the pork. I tend to leave the pork as is, with all its fat attached (I remove this from the meat, when it is done cooking). So all that needs to be done to the pork is to chop into 3-4 even chucks. You can get fancy and season it if you wish. Place your chunks of meat into a large casserole dish with a lid.
Next, chop onion and garlic. Dice carrots, capsicum and celery.
Pop a large pan on the cooktop on high heat. When hot, add a drizzle of oil and then add the onion and garlic and chili paste. Lower heat to a medium setting and sauté for 5 minutes or until soft. Then add the carrot, capsicum and celery. Fry for about 10 minutes or until soft. When the vegetables are soft, add the chopped tomatoes and tomato paste. Stir for a couple of minutes to heat through.
Spoon the vegetable mixture on top of the pork in the casserole dish. Then add the stock, you want your meat to be completely covered at this point. Give everything a stir and then pop the lid on your casserole dish and place in the oven.
The total amount of time you cook your meat for will vary but it will need about 3 to 4 hours. (For a detailed explanation on how I approach this click here.) Just check it every hour and top up the liquids as needed.
When the meat is falling apart, it is ready to take out of the oven. Take the meat out of the casserole dish and rest it.
The vegetable mixture left over will need reducing before serving and the easiest way to do this is to simply place the mixture back in the oven for about another 45 minutes.
When thick, shred the pork and add back to the casserole dish and warm through.
Serve with mashed potato or pasta.