Ragoût de Porc

Name: Ragoût de Porc
Yield: Serves 6
Cuisine: French
Ingredients: cornstarch mixed with a little water, if necessary; cornstarch mixed with a little water, if necessary; salt; 10 juniper berries, crushed in a mortar (or ¼ cup gin); 10 juniper berries, crushed in a mortar (or ¼ cup gin); ¼ tsp. dried thyme (or more); plenty of freshly milled coarse black pepper; 2 Tbsp. tomato paste; 1 Tbsp. flour; salad oil; 1 tsp. salt; plenty of freshly milled coarse black pepper; 1 bay leaf; 2 cloves garlic, crushed; 2 medium onions, sliced; 2 carrots, sliced; 2 cups dry red wine (California jug wine that is making some effort to be a Bordeaux); 2 cups dry red wine (California jug wine that is making some effort to be a Bordeaux); 3 lbs. fresh pork shoulder, cut in 2-inch cubes

Preparation info

Serves
6

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Although a stew made of fresh pork is a rarity in American cooking, there are several diverting ones in both French and Mexican cookery. Boned pork shoulder is the stuff of all of them, but it is used with utterly different results. This French stew has a rich, gamy, rather Burgundian flavor, which it awes to being marinated in red wine. The Mexican tinga, next recipe, is a curious combination of well-done pork, briefly cooked tomatoes, and a raw avocado garnish.

Ingredients

Americas
Europe
Mexico
United States
France
Mediterranean

Ingredients

Method