Recipe: Perfect Pork ragout with fennel and sage

Pork ragout with fennel and sage. This crackling coated boneless pork leg roast with fennel and sage, roast apples and boulangere potatoes, not only looks impressive, it also tastes. It's the perfect comfort food with so much flavor. Served over a bowl of hearty grains and topped with parmesan cheese.

Pork ragout with fennel and sage It uses pork medallions, which are marinated and pan-fried, and served alongside roasted fennel and spring onions. Meanwhile in a saucepan, combine the chicken stock with veal stock and some chopped sage leaves, simmer to reduce by half and strain. Place pork and ground fennel or fennel seeds in a large bowl. You can cook Pork ragout with fennel and sage using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pork ragout with fennel and sage

  1. Prepare 1 of large onion, chopped.
  2. You need 3 cloves of garlic, thinly sliced.
  3. Prepare 2 of celery sticks, finely chopped.
  4. Prepare 1 of carrot, finely chopped.
  5. You need 1 1/2 tsp of fennel seeds.
  6. You need 500 g of ground pork.
  7. You need 1 cup of dry red wine.
  8. Prepare 2 tbsp of tomato paste.
  9. Prepare 2 cups of chicken stock.
  10. It's 1-796 ml of can whole tomatoes, including juices.
  11. It's 1 tbsp of fresh sage, finely sliced.

Heat oil in a large frying pan over medium-high heat. Combine the tomatoes, onion, carrot, sliced fennel, garlic, sage and the pork mixture in a slow cooker. Try our boneless pork leg roast, it's really yummy and everyone will be fighting over who gets the last piece of crackling. Sage-rubbed Pork Tenderloins with Sage Butter.

Pork ragout with fennel and sage step by step

  1. Add a good splash of olive oil to a large pan on medium-high heat. Add the onion and fry for 2 to 3 minutes until soft and starting to brown. Add the garlic and fry another 1 minute. Add the celery and carrots and fry 4 to 5 minutes until the veg are lightly caramelized. Remove everything to a plate and set aside..
  2. Add the fennel seeds to the pan and let them toast for 1 minute until fragrant. Add the pork, and use a spatula to break it up as it cooks. If the pan seems a little dry, add a little more olive oil. Once the meat's no longer pink, return the veg, onions and garlic to the pan. Sprinkle in a couple of pinches of salt and a few grinds of black pepper. Continue frying for 5 minutes, stirring occasionally, until the mixture's well-browned with some crispy bits..
  3. Stir the wine into the pan and let it cook off for a few minutes until the meat is mostly dry again. Stir in the tomato paste and cook another 2 minutes. Deglaze the pan with the chicken stock, then add the canned tomatoes and throw in the sage. Turn the heat down to low and let simmer for 30 to 40 minutes until the sauce is reduced and thick. Check the seasoning and add more salt and pepper as needed..

Double Pork Loin Roast with Fennel and Sage. Ossobuco with Tuscan-style Bean and Fennel Ragout. Place in a flameproof baking dish. Sprinkle with fennel seeds, cumin seeds and salt, and rub the seasonings into the rind. How to Make Pork Roast with Fennel and Sage.

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