This recipe is as hearty as it is fuss free; quick and easy to prepare and cook. The perfect meal for get togethers arranged at the very last minute. This recipe appears in the 'Quick Main Meals' section of Hamlyn's 'The Best of Cooking' (14th Impression, 1987).
Original Recipe: 'Pork with Pepper Ragout' (Book 10, 1987)
Speed: 30 mins. | Serves: 4
2 green peppers
2 red peppers
2 sticks celery
2 rashers streaky bacon
4 onions, finely chopped
1 clove garlic, crushed
2 tbsp. parsley, chopped
1 medium aubergine
0.75kg / 1 ½ lb lean pork
2 tsp. paprika
1 tsp. salt
½ tsp. pepper
4 tbsp. cooking oil
1. Remove the pitch, core and seeds from the peppers, then cut into thin strips.
2. Cut the celery into thin strips.
3. Rind and chop the bacon.
4. Melt the butter in a saucepan and add the onion, pepper, garlic, celery, parsley and bacon. Cook gently until the bacon has rendered its fat.
5. Meanwhile, dice the aubergine and then cut the pork into thin strips. Keep both separate.
6. Add the aubergine, salt, pepper and paprika to the frying pan and cook for about 20 minutes or until all vegetables are quite soft. Add a little stock or water to the mixture if it becomes too dry.
7. Heat the oil in a frying pan and add the pork strips. Fry until they are browned and tender.
8. Arrange the vegetable mixture on a warmed serving dish and pile the pork in the centre.
Original Recipes for ‘Pork and Pepper Ragout'
'BOOK 10': The Best of Cooking, 14th Edition (1987)
Publisher: Hamlyn Publishing Group Limited (Bridge House, London Road, Twickenham, Middlesex, England, U.K.)