Ragout De Porc – Pork Stew

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Servings: 6 Difficulty: Advanced
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A rich, red wine-braised pork stew with tender meat and aromatic vegetables
Ragout De Porc - Pork Stew recipe image

This classic Ragout de Porc transforms affordable Boston butt pork into a luxurious, melt-in-your-mouth dish. Slow-braised in robust red wine and savory stock, the meat becomes incredibly tender while absorbing the deep flavors of garlic, onions, carrots, and celery. The resulting sauce is velvety and rich, perfect for spooning over creamy mashed potatoes or crusty bread. It’s an elegant yet comforting meal that feels special enough for a dinner party but simple enough for a cozy weekend supper.

Ragout De Porc - Pork Stew recipe image
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Ragout De Porc – Pork Stew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 615.6

Description

This classic Ragout de Porc transforms affordable Boston butt pork into a luxurious, melt-in-your-mouth dish. Slow-braised in robust red wine and savory stock, the meat becomes incredibly tender while absorbing the deep flavors of garlic, onions, carrots, and celery. The resulting sauce is velvety and rich, perfect for spooning over creamy mashed potatoes or crusty bread. It&# 226;ÂÂs an elegant yet comforting meal that feels special enough for a dinner party but simple enough for a cozy weekend supper.

Ingredients

Directions

  1. Cut the pork into 1.5-inch cubes.
  2. Chop 1 large onion, 1 large carrot, 1 rib of celery, and mince 8 garlic cloves.
  3. Prepare a bouquet garni by tying together one bay leaf, a sprig of thyme, and a sprig of parsley.
  4. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
  5. Brown the pork chunks in batches, ensuring the pan is not crowded, adding more oil if needed.
  6. Remove the browned meat from the pan and set aside on a plate.
  7. Add the chopped onion, carrot, and celery to the same pan.
  8. Sauté the vegetables until lightly browned, adding more oil if necessary.
  9. Add the minced garlic and cook for 1 minute until fragrant.
  10. Pour in 3 cups of red wine, scraping up the browned bits from the bottom of the pan.
  11. Add the bouquet garni, salt, and pepper to taste.
  12. Return the browned pork to the pan.
  13. Cover and simmer gently for 1 hour.
  14. Add 1.5 cups of stock (veal, beef, or chicken) and continue simmering covered for another 30-45 minutes until pork is tender.
  15. Remove the lid and increase heat to reduce the liquid by half, about 15-20 minutes.
  16. Remove the meat from the pan and set aside.
  17. Continue simmering the liquid until it reduces to a thick, sauce-like consistency.
  18. Defat the sauce by skimming excess oil from the surface.
  19. Strain the sauce through a fine-mesh sieve, discarding the vegetables and bouquet garni.
  20. Return the meat to the warm sauce just to heat through.
  21. Adjust seasoning with salt and pepper if needed.
  22. Serve hot with mashed potatoes and a green salad.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 615.6kcal
% Daily Value *
Total Fat 39.3g61%
Saturated Fat 12.5g63%
Cholesterol 181.6mg61%
Sodium 140.7mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 61.3g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork stew, ragout, braised pork, red wine sauce, french cuisine, boston butt, comfort food, dinner party, slow cooked, garlic, onion, carrot, celery, herbs, thyme, parsley, bay leaf, stock, main course
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