Very tasty and perfect for the end of the day.
- 1kg pork cubed (I used pork leg steaks)
- Bunch sliced Shallots
- Salt and pepper
- 1 tablespoon butter
- 2 teaspoons minced ginger
- 1 1/2 cups Tawny port
- 2 tablespoons brown sugar
- ½ cup red wine vinegar
- 1 teaspoon thyme
- 2 cups beef stock
- 250g diced prunes
- 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.
- 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.
- Add brown sugar, vinegar and thyme. Bring to a simmer and immediately add stock.
- Return the pork to the pot, cover and let simmer for at least an hour or until pork is tender.
- When pork is almost done, move the camp oven to the warming plate to continue to simmer gently.
- Place heat diffuser on the Ozpig and combine prunes and port in a small saucepan. Bring to a simmer and cook for 10 minutes.
- Stir in the prunes and port to the camp oven. Let simmer for another 10 minutes.
- 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.
In Recipe Types:
Camp Oven Cooking