Pork stew with olives and carrots
10 servings
70 minutes
Pork ragout with olives and carrots is a fragrant and rich dish of Italian cuisine, combining the tender texture of meat with bright notes of spices and citrus. This traditional ragout originates from the southern regions of Italy, where meat is slowly stewed with vegetables, giving it a deep and complex flavor. Orange zest and juice add a light tanginess and freshness, while pitted olives contribute spiciness. Wine and broth help create a silky sauce texture, perfect for serving with crusty bread or pasta. This ragout is an ideal choice for a cozy family dinner when you want to warm up and enjoy the richness of flavors characteristic of Italian gastronomy.
1
Prepare all the ingredients.
2
Cut the pork into large cubes.
- Pork neck: 1.5 kg
3
Chop the onion and celery finely.
- Onion: 1 head
- Celery: 2 stems
4
Peel the carrot and cut it into large cubes.
- Carrot: 1 kg
5
In a deep, spacious pan, quickly fry the pork in olive oil until crispy. To fry the meat better, it's best to divide it into 2-3 pieces.
- Pork neck: 1.5 kg
- Olive oil: 50 ml
6
Add onion, carrot, and celery to the meat, sautéing for ten minutes while stirring.
- Onion: 1 head
- Carrot: 1 kg
- Celery: 2 stems
7
Add wine, bay leaf, olives with pits, two heads of garlic and pour in broth.
- White semi-sweet wine: 100 ml
- Bay leaf: 1 piece
- Olives: 300 g
- Garlic: 2 heads
- Beef broth: 1 l
8
Bring to a boil, reduce heat, and simmer for forty minutes.
9
Grate the orange zest, squeeze the orange juice, add the zest and juice to a saucepan, season with salt and pepper, add finely chopped tarragon leaves, and cook for another fifteen minutes.
- Oranges: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Tarragon: 6 stems
10
When serving, extract the garlic, divide it into unpeeled cloves, and arrange the cloves on plates along with the stew.