Using local garlic & apples in this ragout adds new flavour to a traditional winter standby.
- Boneless Ontario Pork, such as shoulder - 2 1/2 lbs (1.25kg), cut into 2
- All-Purpose Flour - 1/4 cup
- Vegetable Oil - 3 tbsp (approx)
- Ontario Onion - 2 large, coarsely chopped
- Fresh/Frozen Ontario Garlic or Smoked Garlic (optional) - 3 cloves, sliced
- Ontario Apple Cider or Apple Juice - 1 cup
- Chicken Broth - 2 cups
- Smoked Garlic Seasoning - 1 tbsp, season to taste
- Dried Thyme Leaves - 1 tsp
- Dried Rosemary Leaves - 1/2 tsp
- Salt and Cayenne Pepper - 1/4 tsp each
- Ontario Carrots - 4 to 6, cut into bite-sized pieces
- Ontario Apples - 4
- Ontario Sweet Green Pepper - 1, coarsely chopped
1) Place pork in large bowl or plastic bag, sprinkle with flour, tossing until evenly coated. In large deep saucepan, heat 1 tbsp of the oil over medium-high heat; cook pork in batches, turning often, until lightly brown. Remove to plate. Repeat with remaining meat, adding oil as needed. Save any remaining flour.
2) Add 1 tbsp of remaining oil to pan; add onions and garlic. Reduce heat to medium-low and cook, stirring often, until onions are softened, about 5 minutes. Sprinkle with any remaining flour; increase heat to medium and cook, stirring, flour; increase heat to medium and cook, stirring for about 3 minutes or until thickened. Stir in broth, smoked seasoning, thyme, rosemary, salt and cayenne.
3) Return pork and any accumulated juices to pan. Add carrots, increase heat; cover and bring to a boil. Reduce heat and simmer, covered and stirring often, for 30 minutes.
4) Meanwhile, peel, core and slice apples into 1/3" wedges. Add to pan and continue simmering, covered and stirring often, for 20 minutes. Add pepper to pan and continue simmering just until apples and pork are tender about 5 minutes.
Optional: serve on top or side of roasted fingerling potatoes, roughly mashed.
Another delicious recipe from the kitchen of The Garlic Box