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Creole Pork Ragout |
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| Serves 4 |
Prep marinate overnight |
Cooking 2 & 1/2 h |
Easy |
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My rating |
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Ingredients |
700g skinless pork shoulder, cut into chunks
2 limes juiced
2 tsp ground allspice
vegetable oil
2 onions sliced
2 spring onions, chopped
2 sprigs thyme
2 bay leaves
1 clove
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Marinate the pork in the
fridge overnight with the juice of 1 lime, half the
allspice, salt & pepper.
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Heat the oven to 160C/ Fan
140C/Gas 3. Remove the pork from the marinade and pat dry
with paper towels. Heat 2 tbsp oil in a large heavy pan
over a medium high heat, fry the pork until it is browned
all over. Add the onions, spring onions, the remaining
allspice, salt & pepper, stir and brown for a few minutes.
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Add the juice of 1 lime, thyme
sprigs, bay leaves, clove and 125ml water. Cover and put
in the oven for 2 hours, until the meat is very tender.
Serve with pasta and peas.
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DAILY
DINNERS 
