Porcini Mushroom And Pork Ragout
Category: PorkPrep Time: Cook Time: Total Time:
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Serves/Makes: 8
Ready in: 2-5 hrs
- 1 ounce dried porcini mushrooms
- 1 1/2 cup hot water
- 1/4 pound bacon, cut into 1-inch dice
- 3 tablespoons olive oil
- 2 pounds boneless pork loin, cut into 2-inch dice
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 cup chicken broth
- 1/2 cup reserved mushroom liquid
- 1/3 cup balsamic vinegar
- 1 cup half-and-half
In a medium bowl, cover the mushrooms with the hot water and set aside to soak for 30 minutes. Meanwhile, heat a stock pot or Dutch oven over medium-high heat. Add the bacon and fry until crisp. Transfer the bacon to a plate lined with paper towels and set aside. Remove all but 1 tablespoon of drippings from the pot. Add 1 tablespoon of the oil to the bacon drippings, increase the heat to high, add the pork and cook until browned on all sides. Transfer the pork and any juices to a dish. Set aside. Place a coffee filter or a piece of cheesecloth in a strainer. Drain the mushrooms, reserving the liquid. Gently squeeze the mushrooms to remove any remaining moisture, blot with paper towels and coarsely chop. Set aside. Add the remaining 2 tablespoons oil along with the onion and garlic to the pot, reduce the heat to medium-low and saute for 5 minutes. Be careful not to brown the garlic. Add the thyme, salt and pepper and saute for 1 minute. Add the stock or broth, 1/2 cup of the reserved strained mushroom-soaking liquid and the vinegar. Add the reserved pork (with accumulated juices), bacon and mushrooms, increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat to low, cover and gently simmer for 1 hour and 45 minutes, until the meat is very tender. In a small bowl, gradually add 1/2 cup of the cooking liquid to the half-and-half. Transfer the mixture to the pot and cook just until heated through, about 5 minutes.
Recipe Source: cdkitchen.com
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