SICILIAN PORK RAGÙ
PREP + COOK TIME 3 HOURS 40 MINUTES SERVES 8
250g piece speck, rind removed, cut into thin strips
2.3kg boneless pork shoulder, skin removed, excess fat trimmed
1 large onion (200g), halved, sliced thinly
2 medium fennel bulbs (600g), quartered, fronds reserved
3 celery stalks (450g), chopped coarsely
2 medium red capsicums (400g), cut into 4cm pieces
4 cloves garlic, crushed
½ teaspoon dried chilli flakes
½ cup (125ml) dry white wine
2 cups (500ml) chicken stock
400g can diced tomatoes
1 cup (120g) marinated green sicilian olives, pitted
1 Preheat oven to 160°C/140°C fan.
2 Heat a 6.75-litre (27-cup) cast iron or other flameproof casserole dishes (see Notes) over medium heat. Cook speck for 5 minutes, stirring occasionally, to render fat. Transfer speck to a large heatproof bowl, leaving fat in dish. Increase heat to high; cook pork for 5 minutes on each side or until browned. Add to bowl with speck.
3 Add onion and fennel to dish with celery, capsicum, garlic and chilli flakes; cook, stirring, over high heat for 10 minutes or until vegetables soften and are golden.
4 Add wine to dish and bring to a simmer over high heat; simmer for 3 minutes or until reduced slightly. Add stock, tomatoes and olives. Return pork and speck to dish; season. Return to the boil; cover with a tight-fitting lid. Transfer to oven; bake for 3 hours or until pork is tender. Shred pork using two forks. Season to taste.
هذه القصة مأخوذة من طبعة Issue 62 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 62 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
