Peppery Pork Ragout with Potato Dumplings
Ingredients
- For the pork ragout
- 1 kilogram Pork
- 4 Tbsps vegetable oil (about 40 grams)
- 2 grams onions
- 2 garlic cloves
- 200 grams Leeks
- 2 carrots
- 150 grams Celery root
- salt
- peppers (from the mill)
- For the marinade
- 500 milliliters white wine
- 250 milliliters water
- 125 milliliters Wine vinegar
- 1 bay leaf
- 5 black peppercorns
- 2 cloves
- parsley (to sprinkle)
- for the potato dumplings
- 1 pkg Potato dumpling dough (refrigerated)
Preparation steps
For the pork ragout: Cut the pork in about 2-2.5 cm (approximately 1 inch) cubes and place in a bowl.
For the marinade: Place all the ingredients for the marinade in a saucepan. Bring to a boil and allow to cool. Then pour over the meat cubes and cover overnight in the refrigerator.
For the beef ragout: Peel the onion and garlic and finely dice both. Rinse and cut the leeks into 1 cm (approximately 1/2 inch) wide rings. Peel the carrots and cut into thin slices. Peel and cut celery root into about 1/2 cm (approximately 1/4 inch) cubes.
Drain the meat from the marinade. Place 3 tablespoons of oil in a pan and fry the meat cubes in portions. Remove and place in a pot. Place the remaining oil in the pan, fry the carrots and celery briefly. Season with salt and pepper. Transfer the marinade to the meat and bring to a boil. Cover and simmer for 60-80 minutes. 15 minutes before the end of cooking, add the carrots and celery root to the meat.
For the potato dumplings: Meanwhile, cook the potato dumplings according to package instructions.
To serve: Season the sauce with salt and pepper. And serve in a bowl sprinkled with parsley.
