Pork ragout with dates

Name: Pork ragout with dates
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg Pork (neck or shoulder, not too fat); 2 medium-sized onions; 4 Garlic cloves; 3 TABLESPOONS Oil; 100 g Almond kernels without skin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 1 TEASPOON Pimenton de la Vera, picante; 250 ml dry white wine; 1 Bay leaf; 125 g dried dates without stone; 1.2 kg mainly waxy potatoes; 250 ml Milk; 20–30 g Butter; 7-10 Tbsp grated nutmeg; 1-2 TEASPOONS Instant clear broth

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 kg Pork (neck or shoulder, not too fat)
2 medium-sized onions
4 Garlic cloves
3 TABLESPOONS Oil
100 g Almond kernels without skin
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
1 TEASPOON Pimenton de la Vera, picante
250 ml dry white wine
1 Bay leaf
125 g dried dates without stone
1.2 kg mainly waxy potatoes
250 ml Milk
20–30 g Butter
7-10 Tbsp grated nutmeg
1-2 TEASPOONS Instant clear broth

Directions

1
Dab meat dry and cut into large cubes. Peel onions and garlic. Dice onions, chop garlic finely
2
Heat the oil in a frying pan or casserole. Brown the meat in it while turning. Add almonds, onions and garlic, fry briefly and season with salt, pepper, paprika and pimenton de la Vera. Pour in white wine and 750 ml water, add bay leaf and bring to the boil. Cover and braise over medium heat for about 2 hours. Add dates after about 1 hour
3
After about 1 1/2 hours, put about 2/3 of the sauce with some almonds and dates into a high mixing bowl and puree. Return to the meat and braise for another 20-30 minutes
4
Peel and wash the potatoes, cut them into large pieces, cover and cook in boiling salted water for 15-20 minutes. Heat milk. Drain potatoes, add milk and butter to the potatoes and mash. Season to taste with salt and nutmeg
5
Season the pork ragout with salt, pepper and possibly granulated stock and serve in deep bowls. Add mashed potatoes