Very tasty and perfect for the end of the day.

Pork and Prune Ragout

Category Camp Oven Cooking

Author:Brad Lumb

Very tasty and perfect for the end of the day.

Pork and Prune Ragout image

Ingredients

  • 1kg pork cubed (I used pork leg steaks)
  • Bunch sliced Shallots
  • Salt and pepper
  • Oil
  • 1 tablespoon butter
  • 2 teaspoons minced ginger
  • 1 1/2 cups Tawny port
  • 2 tablespoons brown sugar
  • _ cup red wine vinegar
  • 1 teaspoon thyme
  • 2 cups beef stock
  • 250g diced prunes

Directions

  1. Heat 1 tablespoon of oil and butter in a camp oven over medium heat. Add the pork and cook until browned on all sides. Remove to a plate.
  2. Add another tablespoon of oil to the pot. Add shallots and ginger and cook, stirring until soft and lightly browned � approximately 3 to 5 minutes.
  3. Add brown sugar, vinegar and thyme. Bring to a simmer and immediately add stock.
  4. Return the pork to the pot, cover and let simmer for at least an hour or until pork is tender.
  5. When pork is almost done, move the camp oven to the warming plate to continue to simmer gently.
  6. Place heat diffuser on the Ozpig and combine prunes and port in a small saucepan. Bring to a simmer and cook for 10 minutes.
  7. Stir in the prunes and port to the camp oven. Let simmer for another 10 minutes.
  8. Add a little water to the cornflour and mix, then add to the ragout and let simmer for a few more minutes whilst stirring to thicken.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.