Hi guys! I try not to post more than once a day, but today I wanted to hook you up with one of the dishes I make from the marvelous Sweet & Sour Country Style Ribs I put out earlier. This Pork & Mushroom Ragu is a beautiful thing. The flavor is intense, the sauce lovely and silky and the mushrooms and pork are so flavorful.
Don’t turn up your nose at the thought of this Pork and Mushroom Ragu being made from leftovers from my Sweet & Sour Country Style Ribs. Instead, think of stashing away one or two of the ribs along with some of the braising liquid as a shortcut to the Ragu, which would normally take hours from start to finish. Leftovers like that are like gold in my kitchen.
Most of the work is done with the first dish and you’ll spend about 20 – 25 minutes on the Pork & Mushroom Ragu – and you’ll have all the taste and complexity of a long, slowly braised dish.
I served this Ragu over polenta, which I lightly sautéed in a little olive oil, but a freshly made polenta would be marvelous and of course, if you’d like, the Pork & Mushroom Ragu would be great over pasta.
Since we already talked about saving money on the ribs on the Sweet & Sour Country Style Rib post, let’s talk about mushrooms. Mushrooms go on sale regularly & keep well for days to a week or so. I turn the package upside down and poke a couple of small holes in the bottom side and then store them upside down. Best of all, the simple button mushroom, nutritionally speaking, has the same power house of nutrients as their pricier counterparts.
You have a whole range of options when you put polenta on the table. You can go with the tubes and just slice and saute or you can make your own. This polenta would be lovely with the Ragu, just serve warm as it comes off the stove. Since polenta is cornmeal, think save money by using a fine cornmeal. Freeze any product containing corn for three days before it goes in your pantry.
Pork & Mushroom Ragu
* Note: Time is dependent upon having the leftover braising liquid & some of the meat from the Sweet & Sour Country Style Ribs.
- 1 tablespoon butter or olive oil
- 8 ounces sliced mushrooms
- 1 1/2 cups braising liquid from the country style ribs
- meat from 1 1/2 to 2 country style ribs, in small bite sized pieces
- salt & pepper to taste
- parsley and grated Parmesan cheese for garnish
In a small saucepan or a skillet, melt butter or add olive oil over medium high heat. Add mushrooms and saute two or three minutes, stirring now and then.
Add the braising liquid, bring to a boil and then turn down to a vigorous simmer until reduced to a sauce like consistency, about 15 to 20 minutes.
Turn heat down and add the rib meat and gently warm through. Taste for salt and pepper and add if desired.
Serve with parsley and/or Parmesan cheese over polenta or pasta.