You are here

Pork Ragout With Orange And Apricots

the.instructor's picture
Ingredients
  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
Directions

MAKING
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

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

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Orange
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.06154
Average: 4.1 (13 votes)