Italian pork ragout
To make the Italian pork ragout, heat the fat in a pan. Add the thinly sliced red onion and garlic and sauté over medium heat for 5 minutes. Add the shoulder cut into strips/slices and sauté over high heat for 2 minutes.
Season with pesto and cook over medium heat until the meat is almost completely tender. This depends on the size and age of the meat, but it can take between 30-45 minutes. When the meat is almost completely tender, add the chopped sun-dried tomatoes and drained olives, then turn off the stove after 5 minutes of cooking. Serve with parsley polenta, the recipe for which can be found by clicking here.
- Preparation time: 1 hour 20 minutes.
