Pork ragout with orange and chilli

Pork ragout with orange and chilli

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  • 6 – 8
  • Easy
  • Dairy free
  • 20 minutes
  • 8 – 10 hours
  • Mulderbosch Steen-Op-Hout Chenin Blanc 2004


  • 1 kg boneless pork neck
  • Zest and juice of 3 oranges
  • 1 onion, chopped
  • 2-3 cloves garlic, crushed
  • 1-2 fresh red chillies, split
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 2-3 cups chicken stock
  • Salt and black pepper
  • a hadfull of basil or coriander leaves
  • For serving:
  • bow-shaped pasta

Cooking Instructions

Place the ingredients in an oiled heavy casserole just large enough to fit snugly.
Cover with 2 sheets of oiled greaseproof paper and a tight-fitting lid.
Bake at 100°C for 8 – 10 hours or until meltingly tender.
Remove the meat. Using 2 forks, shred the meat, discarding any fat. Keep warm.
Skim off any fat from the surface of the cooking liquids, then reduce over a high heat by half.
Blend until smooth. Mix with the shredded pork and a handful of herbs.
Spoon over pasta.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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