Pork ragu with squid and candy potato mash recipe | EUROtoday

For the primary course of a five-course dinner I cooked in Sri Lanka as a part of a pageant, I made a ragu with native goat and octopus together with a mix of squash and yams. This model utilizing pork and squid is a bit more accessible however simply as scrumptious.

Timings

Prep time: quarter-hour

Cook time: 1 hour 20 minutes

Serves

4

Ingredients

• 2 tbsp corn or vegetable oil
• 800g pork shoulder or the meat between the ribs, reduce into tough 1-2cm items
• 100g butter
• 1 onion, finely chopped
• 6 garlic cloves, crushed
• 1 small pink chilli, finely chopped, seeds and all
• 1 tbsp contemporary oregano or thyme leaves
• 1 tsp cumin seeds
• 1 tsp floor cumin
• 1 tbsp plain flour
• 1 x 227g tin chopped tomatoes
• 500ml hen inventory
• 60ml tamarind paste
• 1 giant candy potato, peeled and diced
• 200g squid, cleaned
• 1 tbsp finely chopped parsley a handful of untamed garlic leaves

Method

1. Heat 1 tbsp oil in a heavy saucepan and fry the pork over a excessive warmth for a couple of minutes, till frivolously colored. Add 50g butter, the onion, garlic, chilli, herbs and spices, and cook dinner for one more 2-3 minutes.
2. Stir within the flour and cook dinner for 1 minute, then slowly stir within the tomatoes and inventory. Bring to the boil, season, then cowl and simmer gently for half-hour.
3. Stir within the tamarind paste, cowl and simmer for an extra half-hour or so, stirring sometimes, till the meat is tender and the sauce has thickened.
4. Meanwhile, cook dinner the candy potato in boiling salted water for about 10 minutes, till tender, then drain and mash with the remaining 50g butter. Season to style.
5. Cut the squid into 2cm items, separating every tentacle. Season. Heat the remaining 1 tbsp oil in a frying pan. Fry the squid for 1-2 minutes, till opaque, then take away from the warmth. Add the parsley and wild garlic, stirring till wilted.
6. To serve, spoon the candy potato on to warmed serving plates, spoon the ragu on high and scatter over the herby squid.