Braised Pork Ragu

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Braised Pork Ragu to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Braised Pork Ragu, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds pork shoulder roast, cut
• into cubes
• 1 teaspoon dried rosemary leaves,
• crumbled
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, peeled and diced
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 1 (28 ounce) can diced tomatoes
• 1 cup chicken stock

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Season pork with the rosemary, thyme, pepper, and salt

Step 2: Technique & Execution

Heat oil in a large large Dutch over over medium-high heat

Step 3: Technique & Execution

Sear pork in the hot oil until well browned on all sides, about 10 minutes

Step 4: Technique & Execution

Stir onion and carrot into pot; cook until onion is soft, about 3 minutes

Step 5: Technique & Execution

Add the garlic and cook until fragrant, about 1 minute

Step 6: Technique & Execution

Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom