Pork Ragout Recipe

Name: Pork Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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

Servings: persons

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

1
In a large frying pan over medium-high heat, warm the olive oil.
2
Add the pork and cook until evenly browned, about 6 minutes.
3
Transfer the pork to a heavy saucepan.
4
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.
5
Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
6
Pour the liquid over the pork and season to taste with salt.
7
Add the carrots, bay leaf, and enough wine and broth almost to cover.
8
Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
9
About 15 minutes before the pork is done, stir in the tomatoes.
10
Taste and adjust the seasoning.
11
Garnish with the parsley.
12
Serve over polenta or mashed potatoes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pork Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Ragout

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