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Pork Ragout with Orange and Apricots

the.instructor's picture
  Boneless pork shoulder 2 Pound, cut into cubes
  All purpose flour 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon
  Onions 3 , sliced
  Garlic 3 Clove (15 gm), finely chopped (Large Cloves)
  Dry vermouth/1 cup dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock/Water 2 Cup (32 tbs)
  Dried thyme 1 Teaspoon
  Bay leaf 1
  Grated orange rind 1⁄2 Teaspoon
  Brown sugar 1 Tablespoon
  Dried apricots 1 Cup (16 tbs)
  Freshly ground pepper To Taste
  Orange slices 3 (For Garnish)
  Salt To Taste

1. Add pork, after trimming off fat, to flour and coat lightly. Dust off excess.
2. Add oil to a large Dutch oven or heavy pan, place on medium heat and heat. Add few pieces of pork and allow to turn brown. Mix in garlic and onions and stir for 1 to 2 minutes. Mix vermouth and heat the mixture till it reaches boiling, while scraping the brown bits from pan bottom.
3. Mix thyme, stock, sugar, orange rind and bay leaf to the mixture and simmer, covered, for about 15 minutes. Season with salt and pepper. Add water, if the gravy is too thick

4. Serve along with steamed broccoli and rice, garnished with orange slices.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3316 Calories from Fat 1353

% Daily Value*

Total Fat 151 g232%

Saturated Fat 45.5 g227.3%

Trans Fat 1 g

Cholesterol 576.9 mg192.3%

Sodium 1685 mg70.2%

Total Carbohydrates 284 g94.6%

Dietary Fiber 22.8 g91.3%

Sugars 130.3 g

Protein 194 g387.4%

Vitamin A 101% Vitamin C 73.2%

Calcium 49.4% Iron 160.8%

*Based on a 2000 Calorie diet

Pork Ragout With Orange And Apricots Recipe