Dress a boring braised pork into Franco-Italian outfit then serve on potato cubes. Ragout with a slice of bacon and a bit of garlic that never disappoints.

As I lately have a little time, I had been searching on the internet yesterday. Looking to find new, fascinating ideas, inspirational meals that We have never used before, to impress my family with. Looking for a long time but couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I ran across this tempting and easy treat simply by chance. The dessert seemed so scrumptious on its photos, that called for instant actions.

It was not so difficult to imagine how it is created, how it tastes and how much my hubby is going to want it. Mind you, it is quite simple to keep happy the guy in terms of puddings. Anyways, I went to the website: Suncakemom and then followed the precise instuctions which were combined with wonderful pics of the operation. It just makes life faster and easier. I could suppose it is a slight hassle to take snap shots in the midst of baking in the kitchen as you may will often have sticky hands so I highly appreciate the time and energy she devote to build this post .

With that in mind I am inspired presenting my very own formulas in a similar way. Appreciate your the thought.

I had been tweaking the main formula to make it for the taste of my loved ones. I must tell you it was a great outcome. They prized the flavor, the thickness and enjoyed getting a sweet like this during a stressful week. They ultimately requested even more, a lot more. Hence the next time I’m not going to make the same miscalculation. I am likely to double the volume to make them pleased.

This recipe is based on the pork ragu recipe recipe from SunCakeMom

Saute the pork belly or bacon stripes until it yields the fat out for about 2-5 minutes then take them out.

Add the diced pork into the hot fat.

Saute until all sides turns golden brown. It takes about 10 – 15 minutes

Add the onion, garlic and black pepper. For a more characteristic flavor ground black pepper can be used.

Stir and saute the onion until it gets a glassy / translucent look for about 2 – 5 minutes.

Add water until the ingredients are half immersed then add tomato and the optional paprika.

Place the lid on then cook it ready on low heat for about 40 to 60 minutes.

Check the water every now and then and refill if necessary otherwise the dish could burn down. It doesn’t need too much as that would produce a flavorless sauce and soak the potatoes as well.

After 40 minutes of cooking check the meat for tenderness and start reducing the excess water if necessary by taking the lid off and increasing the heat under the pan.

Add the bacon back on and mix it well.