Recipe

Pork Belly Ragout Recipe

Add Step-by-Step Photos	Jdarr / All my dishes 10 months, 3 weeks ago A ragout of Pork Beans and Carrots........delicious, IMO. Prep:40m Cook:150m Servings:6	Jdarr
	pork belly black eyed peas carrots delicious

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Ingredients

2 lb pork belly(boneless), cut into roughly 1 in x 1in squares. Trim all but about 3/4 of an inch of fat the one side of the belly.(Easy to find at Chinese markets)

roughly 2 tablespoons regular olive oil

1 large onion, chopped

3 Tablespoons of all purpose flour mixed with 2 tablespoons unsalted butter

1 pint chicken stock

1 cup white wine

4 large carrots, chopped fine in a blender or food processor

zest of one whole lemon

8 oz black-eyed beans, soaked overnight in cold water, drained

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon ground ginger

freshly ground black pepper

kosher or sea salt

bread crumbs (optional)

Directions

1. Preheat oven to 325F

2. Heat oil in a flameproof casserole or dutch oven over medium heat, add the pork and fry until lightly browned and sealed on both sides. Remove pork and drain on paper towels.

3. Heat the onion and fry gently for 5 minutes or so until soft and translucent. Stir in flour and butter over low heat for 1 - 2 minutes. Gradually stir in stock and wine. Raise heat and bring to the boil for 8 minutes and then simmer, stirring, until thick.

4. Add the carrots, lemon zest, beans and spices, and season to taste with salt and ground black pepper. Bring back to the boil and then boil for 10 minutes. Return the meat to the pot, cover and cook in the oven for about 2.5 hours. If desired remove cover and add bread crumbs covering top of casserole for final 45 minutes in oven.

5. Before serving, add salt and black pepper to taste.

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Comments

timsueoc 10 months, 2 weeks ago said:
OK I made the dish as a way to use up leftover pork belly. I can't help but wonder if 1.5 cups of plain flour is a typo? I've never seen such proportions in a recipe - it's usually flour & butter in equal proportions. I stirred in the 1.5 c flour + 2 T butter as indicated in step 3 & added the 1 pt stock + 1 c wine. The mixture thickened up like concrete. I added another 1 pt stock which made it just barely loose enough to stir. The blops which shot out from the pot during the boil were dangerous plus the mixture was trying to turn into concrete again, so I added the remaining ingredients without boiling it for 8 minutes or boiling it the second time for 10 minutes. I stuck the pot in the oven for the requisite 2.5 hours. It made a nice brown crust around the pot which is actually the best part, though the dish - through all the flour - is actually quite edible & even tasty. I wish I knew how it was really supposed to be made.

jdarr 10 months, 1 week ago said:
Yowza.....that sucks. I was copying from my recipe and totally screwed up, it should have been 1.5 ounces or roughly 3 Tbs. So so sorry for the screw up. So sorry.

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