Pork ragout with paprika and green olives

Name: How to cook Pork ragout with paprika and green olives - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Pork ragout with paprika and green olives

This dish originated from a childhood favourite: my mom's Filipino menudo. Somewhere along the line it veered off on its own tangent, replacing Asian with Mediterranean flavours. The end result is pretty far from where it started, but equally as delicious.

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

400 g

lean ground pork

medium onion, chopped

4 cloves

garlic, chopped

heap tsp smoked paprika

1 tsp

dry oregano

2 tbsp

tomato paste

6-8

baby white potatoes, unpeeled and halved

red pepper, chopped

carrot, peeled and chopped into 1/2 cm diagonal slices

1 cup

green olives, pitted (I used Castelvetrano)

1-796 ml

can diced tomatoes

1 cup

chicken stock

Cooking instructions

* Step 1

Add a splash of olive oil to a large pan on medium-high heat. Add the pork mince and let fry, breaking the meat up as it cooks. Cook until the meat starts to brown (about 5 minutes), then drain all but a few tbsp oil from the pan.

* Step 2

Add the onion and garlic to the pan. Fry for 2 or 3 minutes, then sprinkle in the paprika and oregano, and add the tomato paste. Stir well, and fry another 2 or 3 minutes.

* Step 3

Add the potatoes, red pepper, carrot, and olives. Add a good pinch of salt and several grinds of black pepper, and give everything a toss.

* Step 4

Pour in the diced tomatoes and chicken stock, and bring to a simmer. Turn the heat down to medium-low. Let cook for about 30 to 40 minutes, or until the potatoes are done, the sauce is reduced and thickened, and the carrots are fork tender. Check and adjust the seasoning. Top with a sprinkle of freshly chopped parsley before serving.

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