Check out this succulent recipe for braised spicy pork and raisin ragu. Yum! For more fall recipe ideas, visit MealsOnHeelsByMindy.com.
Prepared in 15 minutes, plus 2 hours to simmer
1.5 pounds trimmed boneless pork shoulder, cut into 1-inch cubes and seasoned well with salt and fresh ground pepper
2 tablespoons extra virgin olive oil
1/2 cup white wine
1/2 cup organic dark raisins
1/4 teaspoon red pepper flakes
1/2 teaspoon fresh ginger, grated
2 tablespoons tomato paste
1 dash chili pepper paste (I like the brand Amore)
3 cups low-sodium chicken stock
Bundle of fresh thyme stems, flat-leaf parsley stems, a large bay leaf (tied with kitchen twine)
Salt and fresh pepper to taste
Preheat oven to 325 degrees at center baking rack.
Season the pork cubes with salt and pepper.
In a small Dutch oven or cast-iron pot, heat 1 tablespoon of olive oil over high heat. Add the seasoned pork cubes and cook until browned on both sides. Add white wine. Cook until liquid is absorbed.
Lower heat to medium and add remaining olive oil. Add raisins, red pepper flakes, grated ginger, tomato paste, chili pepper paste and broth. Cook for 5 minutes.
Add bundle of herbs. Bring to a gentle simmer.
Cover pot and place into the pre-heated oven to braise for 1.5 hours. Remove from oven.
Discard bundle. Return pot to stovetop, covered and simmer for 15 minutes until more juices are absorbed into the pork. Serve over buttered gnocchi, egg noodles or rice. Garnish with chopped chives and parsley. Serves 4. (Braised pork ragu can be made three days ahead.)