Are you ready to transport your taste buds straight to the cozy kitchens of rural France? This Ragout de Porc isn't just a simple stew - it's a culinary journey that transforms humble ingredients into a symphony of rich, tender flavors. Imagine succulent pork shoulder slowly braised in a luxurious red wine sauce, creating a dish so comforting it feels like a warm embrace from a French grandmother. Whether you're a seasoned home chef or a curious food lover, this recipe promises to elevate your cooking game and impress everyone at your dinner table.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 pounds pork shoulder, cut into cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 cups chicken broth
- 1 cup red wine
- 1 tablespoon thyme
- Salt and pepper to taste
Instructions
- Pat the pork shoulder cubes dry with paper towels and season generously with salt and pepper. This helps develop a nice sear and enhances flavor.
- Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add a small amount of olive oil to coat the bottom of the pan.
- Working in batches, brown the pork cubes on all sides until they develop a deep golden-brown crust. This process should take about 5-7 minutes per batch. Do not overcrowd the pan to ensure proper caramelization.
- Remove the browned meat and set aside. In the same pan, add chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Return the browned pork to the pan and add sliced carrots, chicken broth, red wine, and dried thyme. Stir to combine all ingredients.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and let the stew cook slowly for approximately 1 hour and 15 minutes.
- Check the stew periodically, stirring occasionally and ensuring there is enough liquid. If the liquid reduces too much, add a little more chicken broth.
- The stew is ready when the pork is extremely tender and can be easily pulled apart with a fork, and the carrots are soft but not mushy.
- Taste and adjust seasoning with additional salt and pepper if needed. Let the stew rest for 10 minutes before serving to allow flavors to meld.
- Serve hot, ideally over mashed potatoes, rice, or with crusty French bread to soak up the rich, flavorful sauce.
Tips
- Pat your pork dry before searing to ensure a beautiful golden-brown crust that locks in flavor.
- Brown the meat in batches to avoid overcrowding, which prevents proper caramelization.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution.
- Choose a good quality red wine you'd actually enjoy drinking - the flavor concentrates during cooking.
- Low and slow is the key: gentle simmering ensures tender, melt-in-your-mouth pork.
- Let the stew rest for 10 minutes before serving to allow flavors to fully develop and meld together.
- Serve with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 38g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 120mg
