Ingredients with Measurements:
- 1 lb pork shoulder, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 apples, peeled and chopped
- 1 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the pork and brown on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
4. Add the chopped apples and sauté for another 2 minutes.
5. Return the pork to the pot and add the chicken broth, Dijon mustard, honey, and dried thyme. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
7. Simmer for 1 hour, stirring occasionally, until the pork is tender and the sauce has thickened.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for browning the pork, then low heat for simmering the ragout.
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 4g
Cholesterol: 75mg
Sodium: 450mg
Total carbohydrates: 17g
Dietary fiber: 2g
Total sugars: 13g
Protein: 26g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or tenderloin.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Honey can be substituted with maple syrup or agave nectar.
- Thyme can be substituted with rosemary or sage.
Variations:
- Add chopped carrots and celery to the pot for extra vegetables.
- Use pears instead of apples for a different flavor.
- Add a splash of apple cider vinegar for a tangier taste.
- Serve over mashed potatoes or rice for a heartier meal.
Tips and tricks:
- Brown the pork in batches to avoid overcrowding the pot and ensure even browning.
- Use a sharp knife to cube the pork into even pieces.
- Taste the ragout before serving and adjust seasoning as needed.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ragout in a bowl or on a plate, garnished with fresh thyme or parsley.
Garnishes:
Fresh thyme or parsley
Pairings:
- Serve with a side salad or steamed vegetables for a lighter meal.
- Pair with a crusty bread or dinner rolls for dipping in the sauce.
- Serve with a glass of red wine, such as Pinot Noir or Syrah.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer for a few more minutes to thicken.
- If the pork is tough, simmer for an additional 15-30 minutes until tender.
Food safety advice:
- Cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ragout is a French stew typically made with meat and vegetables in a thick sauce. It originated in the 17th century and has since become a popular dish in many countries.
Flavor profiles:
This pork and apple ragout has a sweet and savory flavor profile, with tender pork and soft apples in a tangy mustard and honey sauce.
Serving suggestions:
Serve the ragout as a main dish for dinner or lunch, accompanied by a side dish and a glass of wine.
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