Pork Ragout with Spicy Coffee Sauce

Ingredients

• 600 g pork (shoulder, prepped)
• 2 red bell peppers
• 1 green bell pepper
• 1 red chili pepper
• 0.5 bunch marjoram
• 400 g onions
• 2 Garlic cloves
• 2 tbsp plant oil
• 1 tsp tomato paste
• 350 ml meat stock
• 150 ml brewed coffee
• Salt
• pepper (ground)
• 1 tsp sweet paprika

Instructions

1. 1.

   Wash the pork, pat dry, remove excess sinews and cut into bite-sized cubes. Wash the bell peppers, quarter them, deseed and slice into strips. Wash the chili, trim and finely chop. Wash marjoram, shake dry, pluck leaves and finely chop half. Peel onions and garlic and dice finely. Heat oil in a pot and sear pork all around until browned. Remove and set aside; sauté onions with garlic and chili in the residual fat.

2. 2.

   Stir in tomato paste, let it brown briefly, then add stock and coffee. Return pork to the pot, season with salt, pepper, and paprika, stir in chopped marjoram, and simmer over medium heat for 1½ hours. Add bell peppers 30 minutes before finishing and continue to simmer. Taste and adjust seasoning. Serve on preheated plates, garnished with marjoram leaves. Optionally serve with freshly toasted baguette.