Woolly pig ragout with root vegetables

Ingredients for 4 servings:

• 300 g pork (loin of woolly pig), cut into bite-sized pieces
• 1 large potato(s), floury, peeled and diced
• 1 large parsley root(s), peeled and sliced
• 3 large carrots, peeled and sliced
• 2 clove(s) garlic, squeezed
• 2 large shallots, diced
• 1 large apple, peeled and diced
• some sunflower oil, for frying
• 2 tbsp vegetable broth, instant
• 2 tbsp paprika powder, sweet
• salt and pepper
• e.g. marjoram, dried
• n. B. Thyme, dried
• n. B. Savory, dried
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

simply prepared ragout, which gets a special touch from parsley root and apples

Sauté the shallots and garlic in sunflower oil until translucent. Add all the vegetables, the apple, and the meat pieces, season, and add water until all the ingredients are covered by about a finger’s width. Bring to a boil, then simmer covered over medium heat for about 3 hours, until the meat is tender and the ragù has become creamy thanks to the mashed potatoes. Notes: This recipe also works with regular pork or wild boar. However, if you have access to woolly pig meat products, it’s worth trying them, as they are very flavorful due to their higher fat content. I get mine directly from the farmer, but I think woolly pig meat should also be available in delicatessens. You can also use other meat cuts for the ragù, as long as they are slightly fatty, like the kidney. The fat melts during cooking and serves as a flavor carrier. Parsley root is essential for this recipe and should not be substituted for parsley leaves, as the two have different flavors.