Pork Ragout With Carrots Cumin Recipes

Steps:

• Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
• Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
• Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
• Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.

Steps:

• In a large frying pan over medium-high heat, warm the olive oil.
• Add the pork and cook until evenly browned, about 6 minutes.
• Transfer the pork to a heavy saucepan.
• Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
• Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
• Pour the liquid over the pork and season to taste with salt.
• Add the carrots, bay leaf, and enough wine and broth almost to cover.
• Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
• About 15 minutes before the pork is done, stir in the tomatoes.
• Taste and adjust the seasoning.
• Garnish with the parsley.
• Serve over polenta or mashed potatoes.

Steps:

• Heat the oil in a large pan, add the pork, then fry until the meat is sealed. Lift onto a plate.
• Add the onions, fry until lightly coloured, then stir in the carrots, spices, tomato purée and raisins. Add 500ml water, then bring to the boil. Cover, gently cook for 25 mins until the carrots are tender, add the pork to the pan, then simmer for 5 mins until cooked through. Scatter over the sesame seeds and coriander, then serve with rice.