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Pork ragout with apricots (Römertopf)

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Ingredients for 4 servings:

  • 700 g pork (from the leg)
  • 2 onions
  • 125 ml tomato juice
  • 125 ml wine, white, dry
  • 400 g apricot(s) (dried)
  • 2 bay leaves
  • 1 tsp paprika powder (sweet)
  • some butter
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Halve the dried apricots and soak. Rinse the Römertopf (ceramic pot) with water. Cut the pork into slightly larger cubes and the onions into very fine cubes. Brown the meat and onions in a little butter until lightly browned (approx. 5-8 minutes), seasoning with salt and pepper. Place in the rinsed Römertopf (ceramic pot). Mix together the tomato juice, wine, paprika, and a pinch of salt and pepper, and add to the Römertopf. Add the bay leaves. Cover and cook in the oven (do not preheat! See Römertopf instructions) at 200°C (fan oven 180°C) for 30 minutes. Then add the apricots and cook for another 30 minutes. Serve with rice as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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