Pork And Pepper Ragu
Are you a fan of slow cooking? This recipe brings flavour into the pork that can otherwise be quite bland. The taste is worth the time taken to cook in all the ingredients creating a dish that is most satisfying. Serves 10
3T olive oil
1.6kg pork shoulder deboned and cut into 10cm chunks
1 large red pepper deseeded and diced
1 large onion finely chopped
1-2 cloves garlic depending on your preference
3T tomato paste
3/4 cup dry red wine
800g tinned tomatoes or passata
2 bay leaves
salt and pepper to taste
Preheat the oven to 160C. In a 6L pot that has a lid, heat the oil. Season the meat and brown for 10-12 minutes. Transfer to a large plate. In the same pot, cook the peppers, onion and garlic with a generous pinch of salt. Add the tomato paste and cook for 2 minutes. Add the wine and bring to the boil, reducing it slightly. Return the pork to the pot and add the bay leaves and tinned tomatoes. Place in the oven and cook at 160C for around 2 hours or until tender. If you would like to serve this as a pulled pork, remove the meat and pull it between 2 forks. Return to the pot, give it a good stir and discard the bay leaves. This freezes well so can be made ahead of time or you can eat half and freeze the other half for another meal. You will want to eat this again!
Tip: make this for a party and serve luke warm in lettuce cups for a low carb dish that tastes amazing.
3T olive oil
1.6kg pork shoulder deboned and cut into 10cm chunks
1 large red pepper deseeded and diced
1 large onion finely chopped
1-2 cloves garlic depending on your preference
3T tomato paste
3/4 cup dry red wine
800g tinned tomatoes or passata
2 bay leaves
salt and pepper to taste
Preheat the oven to 160C. In a 6L pot that has a lid, heat the oil. Season the meat and brown for 10-12 minutes. Transfer to a large plate. In the same pot, cook the peppers, onion and garlic with a generous pinch of salt. Add the tomato paste and cook for 2 minutes. Add the wine and bring to the boil, reducing it slightly. Return the pork to the pot and add the bay leaves and tinned tomatoes. Place in the oven and cook at 160C for around 2 hours or until tender. If you would like to serve this as a pulled pork, remove the meat and pull it between 2 forks. Return to the pot, give it a good stir and discard the bay leaves. This freezes well so can be made ahead of time or you can eat half and freeze the other half for another meal. You will want to eat this again!
Tip: make this for a party and serve luke warm in lettuce cups for a low carb dish that tastes amazing.
Comments
Post a Comment