Pork Ragout

Ingredients

• 800 g pork neck (cut into bite‑sized cubes)
• 1 large white onion
• 3 Garlic cloves
• 1 stalk Celery
• 1 Carrot
• 500 g tomatoes
• 1 tbsp Tomato Paste
• 1 tbsp parsley (finely chopped)
• 200 ml red wine
• 200 ml meat broth
• oil
• Salt
• pepper (ground)
• 2 tsp sugar
• Cayenne pepper
• 1 tsp paprika powder

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash the celery and peel the carrot, then finely mince both with a food processor or by hand as finely as possible. Wash the tomatoes, blanch them, halve, core, and dice into small cubes.

2. 2.

   Heat 4 tbsp oil in a braising pot and sear the pork all over until browned. Remove and set aside. In the same oil sauté onion, celery, carrot, and garlic over medium heat. Return the pork and briefly cook together, then deglaze with red wine.

3. 3.

   Stir in tomatoes and tomato paste. Add parsley. Pour in meat broth. Cover and simmer on low for about 2 hours. Fifteen minutes before the end of cooking, stir in cayenne pepper and paprika.

4. 4.

   Finally season with salt and pepper to taste. If the ragout reduces too much during cooking, add a little water as needed.