Pork Ragout

I made an egg ragout last week and was probably one of the most awful looking things I have made! It actually tasted quite nice, but am hoping this ragout recipe is going to be better..

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The list of ingredients do read more like the what you’d expect in a ragout..meat, garlic, red wine..

First off I fried the onions..

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Then I added the pork, which I got the butcher to bone and cube for me..

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It is quite fatty so I did cut off a few extra overly fat bits. Then I had this cooking for 10 minutes before adding the onion, garlic and pepper..

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Then I added the chilli, celery salt, wine and stock. I like using celery salt and often add that to soups. I think it has a really interetsing flavour. So once all that’s added it doesn’t look terribly exciting..

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While that was simmering away I started with the rice, so if I had halved everything else I had planned to half the rice amount but 1.5oz of rice is hardly any and to half that would just seem pointless, so I opted to keep the full amount..

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I was going to make my own stuffing but then I found a packet of stuffing mix for only 27p, and I was only using half so technically is only 13.5p of stuffing!

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Once I’d added boiling water and left to thicken, I then shaped into balls..

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I think I had the pork simmering for about the full hour and a half and by then it was looking a bit more appealing..

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Then I added the cooked rice..

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Then the fried stuffing balls..

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So this was dinner for the three of us and we all enjoyed it! The pork is lovely and soft and the flavour from the sauce is just great! I don’t think my daughter particularly loved the stuffing balls as they are quite strongly flavoured with sage, but I think it all went together really well..

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Would I make this again? Yes, is really delicious..

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