SCHWEINSRAGOUT

Pork Stew

800 g pork shoulder
2 onions
4 tbsp. oil
3 cloves of garlic (chopped)
4 cardamom pods (chopped)
substitute 1 tbsp. ground
1 tsp. fennel seeds
30 g ginger (chopped)
2 bay leaves
500 ml beef stock
500 g potatoes

 

Cut meat into 2 cm cubes. Peel and chop onions.
Fry meat in a pot 3 minutes, add salt and pepper and remove from the pot. Add and fry onions a few minutes. Add garlic, cardamom, fennel seeds, ginger and bay leaves and roast a few minutes more. Pour in broth, add meat, season with salt and pepper, bring to a boil and simmer for 90 minutes.
Peel potatoes and cut into slices. Add them to the ragout and let all simmer for about 30 minutes, until potatoes are firm to the bite.

 

   
     
 

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