06-12-2009
Pork Ragoût With Sage and Beans
I must be terribly naïve, or a little dim-witted (un peu nunuche) perhaps. I still don't understand why people google (and several times a day too) the words "kiwi porn", which in turns brings them to my uncanny fruit post. I mean, it's pretty damn flattering that I seem to be the world reference on kiwi porn, but who on earth are these people? If you are reading this after googling "kiwi porn", please leave a comment and let us know what you were looking for exactly, then seek urgent help from Fructophiles Anonymous.Thank you.
In the meantime, another stunning recipe adapted from Pork and Sons
And don't tell me you're not salivating because I'm taking none of that crap (balivernes!).
Start a day ahead by soaking 2 3/4 c dried beans (pinto, brown, cranberry...) in a lot of water. When ready to cook, put the beans in a large pan with their soaking water (enough to cover the beans), a bouquet garni, bring to a boil and simmer for about an hour to an hour and a half. Keep an eye on it, you may need to add water as you go along.
In a large frying pan (the larger the better, so it doesn't steam up the meat), melt 2 1/2 tbsp duck fat (or lard), and add 2 1/4lb boneless pork loin cut in large cubes, 2 onions, sliced, and 3 crushed garlic cloves. Cook, stirring constantly until the pork is evenly browned. Stir in 1tbsp of flour, cook 2 minutes, then add 2 1/4c white wine and stir again.
At that stage, I transferred eveybody to my cast iron pot. Add 30 sage leaves (adjust according to your love of sage), a big can of San Marzano tomatoes (which you can crush to a rough pulp with your hands before adding), and a tbsp or two of tomato paste. Simmer 30 minutes.
Drain the beans, reserving a little bit of the cooking liquid. Taste them. If they are not cooked, add them to the pork, and simmer for an extra 30 minutes. Mine were cooked, though, so I drained and reserved them, and I let the pork simmer for an extra 30 minutes on its own, and added the beans right at the end, until warmed through.
Don't forget to season with salt and pepper (adding salt to beans while they cook hardens them apparently). This dish can be made a day in advance, left on the stovetop/in the fridge overnight and reheated the next day.
Serve with a nice fresh loaf of rye bread to soak up the sauce.
Also check up my Sweet Sticky Rice update!
Commentaires
Pornographie Nouvelle-Zélande
Is what I think they were referring to :) I've seen Pork and Sons and it is BEAUTIFUL! I think it had pork desserts too, lol! This looks absolutely delicious-- I'mma pull up a chair!
Yep I was also gonna say porn from NZ. I know a New Zealander myself and he's quite big on porn (gosh that just sounds terrible). You know what's not terrible?? That dish!!!!!!!
toi naive ??? j'ai des doutes ;-) ca a l'air top c'te histoire! biz
MMMMMM..that pork dish looks superb & very tasty!!
Love it!
dumb ass...
you dumb ass. kiwi= new zealand, or australia (meh, same thing. hehe.) HAHA! now i want to google other types of fruit porn---i bet apple porn would be hot.
booo i feel like a schmuck because i haven't been around lately--you are very soon on your way back to France? :( too bad i never got to show you around seattle.....well......there is much time in the future for me to.....show you around Brasil :P
i don't want to sound corny (we went on a road trip last weekend and stopped at a "corn castle" literally, all they sold was corn stuff. i had corn ice cream. mmmmmmmmm. i bet you would have loved something ridiculous like that) but your photographs are better every single post, the first time i came here you were bitching about shitty montages, now tu es profesionelle! that's how we all are. if a photographer started off good--then he's a robot and i would never trust him :)
bisous!
Those beans look sooo good. And I love your kiwi porn! And the birthing tangerine. Keep 'em coming!
Now that you say kiwi porn is a popular google search, I am wondering if I can find other pornographic fruits online.
The pork dish is delicious looking. I'd rather eat this than look at obscene kiwis.
This pork ragout with sage and beans looks really tasty.
you know this dish should be right up my alley -- looks wonderful. Unfortunately I have trouble with sage in more than minute amounts -- wish it wasn't so but can't help it. I stare at pictures of butter-fried sage leaves and think... that must be really good... to most people!
Sage and beans and pork...like it. Very hearty and filling like any homecooked meal.
ça a l'air juste divin!
Sounds like a great ragoût. I've never seen that cookbook before.
Pig & beans...one of my very most favorite combos. Will have to check out the book. In the meantime I hope you don't get arrested for cross-border soliciting!
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