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Very tasty and perfect for the end of the day.
Recipe By: 
Brad Lumb
Cooking Time: 
30 mins
  • 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
  • ½ cup red wine vinegar
  • 1 teaspoon thyme
  • 2 cups beef stock
  • 250g diced prunes
  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.
In Recipe Types: 
Camp Oven Cooking