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

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.