Ozpig recipes: Pork & Prune Ragout I Brad Lumb’s Tawny Port Camp Oven Recipe – Ozpig AU
Brad’s slow-cooked pork ragout blends ginger, prunes, red wine vinegar, and Tawny port for a bold, sweet-savory flavour. Perfectly tender pork with silky sauce. Ideal for fireside comfort after a...
Ingredients
- 1kg pork cubed (I used pork leg steaks)
- Bunch sliced Shallots
- Salt and pepper
- Oil
- 1 tablespoon butter
- 2 teaspoons minced ginger
- 1 1/2 cups Tawny port
- 2 tablespoons brown sugar
- 1/4 cup red wine vinegar
- 1 teaspoon thyme
- 2 cups beef stock
- 250g diced prunes
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