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It's a new year so a fresh taste is on the menu. Using
Ontario Apples in this ragout adds new flavour to a traditional
winter standby.
| Preparation Time: |
30 minutes |
| Cooking Time: |
1 hour, 20 minutes |
| |
Serves 8 |
| 2-1/2 lb (1.25 kg) |
boneless pork, such as shoulder, cut into
2-inch (5 cm) cubes |
| 1/4 cup (50 mL) |
all-purpose flour |
| 3 tbsp (45 mL) |
vegetable oil |
| 2 |
large Ontario Onions, coarsely chopped |
| 3 |
garlic cloves, crushed |
| 1 cup (250 mL) |
sparkling Ontario Apple Cider |
| 2 cups (500 mL) |
chicken broth or bouillon |
| 1 tsp (5 mL) |
dried leaf thyme |
| 1/2 tsp (2 mL) |
dried rosemary |
| 1/4 tsp (1 mL) |
each ground sage, salt and cayenne
pepper |
| 4 to 6 |
small Ontario Carrots, peeled, cut into
bite-sized pieces 2-inch (5 cm) long |
| 4 |
medium Ontario Apples (e.g. Spy) |
| 1 |
sweet green pepper |
Place about one-third of the pork in bowl or plastic bag;
sprinkle with 2 tbsp (25 mL) of the flour. Toss or shake
until evenly coated. In large deep saucepan, heat 1 tbsp
(15 mL) of the oil over medium-high heat; cook floured meat,
turning often, until lightly browned. Remove to bowl or
platter. Repeat with remaining meat, adding 1 tbsp (15 mL)
oil if needed. Save any remaining flour.
Add onions and garlic to oil remaining in pan, adding another
1 tbsp (15 mL) oil if needed. Reduce heat to medium-low
and cook, stirring often, until onions are translucent,
about 5 minutes. Sprinkle with any remaining flour; increase
heat to medium and cook, stirring, for about 1 minute. Add
cider, stirring to remove any browned bits from pan bottom;
cook, whisking frequently, for about 3 minutes or until
thickened. Stir in broth, thyme, rosemary, sage, salt and
cayenne.
Return pork and any accumulated juices to pan. Increase
heat; cover and bring to boil.
Add carrots to boiling ragout. Decrease heat to low and
simmer, covered, stirring often, for 30 minutes
Meanwhile, peel, core and slice, apples, into 1/3-inch (8
mm) wide wedges. Add to ragout and continue simmering, covered
and stirring often, for 20 min. Seed and cut pepper into
1/2-inch (1 cm) cubes. Add to ragout and continue simmering
just until pork is fork-tender and apples are "al dente,"
about 5 more min.
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