• Save to your scrapbook
  • Save to your scrapbook

    Ragout of Pork

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Ragout of Pork

    Ragouts are good winter stews, well-seasoned and charged with vegetable flavours. This recipe also works well using diced lamb instead of pork.

    Serves: 4


    • 1tbsp sunflower oil
    • 450g diced pork
    • 1 medium onion, peeled and sliced
    • 1 clove garlic, peeled and chopped
    • 1tbsp plain flour
    • 1 x 230g can Waitrose Chopped Tomatoes
    • 225ml water
    • 1 medium carrot, peeled and sliced
    • 1 large potato, peeled and diced
    • Salt and pepper


    1. Heat the oil in a pan, seal the pork and place the meat in a casserole. Fry the onion and the garlic in the remaining oil until soft, add to the casserole.
    2. Sprinkle the flour in the pan, add the tomatoes and water and stir until the sauce thickens a little. Pour into the casserole. Stir in the carrot and potato and season. Cook in a preheated oven 170°C, gas mark 3, for 1 hour 45 minutes, or until tender.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars