Aromatic Pork Stew
2 h. 15 min.
2 Pots mit Deckel, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Bamboo sushi mat
Peel and finely chop the onion and garlic. Wash the celery and peel the carrot. Chop both finely in a moulinette food chopper (or chop as finely as possible with a knife). Wash the tomatoes, drop into boiling water for a few seconds, then skin, halve, de-seed and dice finely.
Heat 4 tbsp oil in a stew pot and quickly brown the meat on all sides. Take out and set aside. Then in the same oil, sweat the onion, celery, carrot and garlic over a medium heat. Add the meat, sweat briefly with the vegetables, then stir in the red wine. Cook until the wine has evaporated slightly, then stir in the tomatoes and tomato puree. Add the parsley, season with salt and pepper and add the sugar. Then add the stock, cover and simmer over a low heat for about 2 hours. 15 minutes before the end of cooking time stir in the cayenne pepper and paprika. Check the seasoning and add a little more salt and pepper to taste.
If the ragout becomes too dry while cooking, stir in a little water.