Pork Ragout with Orange and Apricots
|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|
|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)|
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.