Pork Ragout
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How to make the best Pork Ragout recipe

This Pork Ragout is almost like an authentic Pork Ragout but with fewer ingredients. The recipe is cooked with fewer ingredients because I wanted to create a dish that would take less time to prepare.

A need can be satisfied in many ways. When craving for a dish that requires a lot of ingredients, one thing that may not be on your side is time. Have you ever heard the saying “time is of the essence”? Well, that is what happened to this dish.

This Pork Ragout recipe does not have all the ingredients to make a typical Haitian version of Ragout de Porc or Pork Ragout. Let’s face it! When you are home and don’t want to go out to the market to buy more ingredients, you start adding things together and hope the dish will come out good enough to eat.

Pork Ragout
Pork Ragout

It is often a good idea to experiment with different ingredients.

Experimenting with ingredients is good and bad at the same time. It is always good to know how it tastes when trying a new ingredient. When tasting something new, I seldom find myself figuring out what other ingredients will be an excellent addition. That is the adventurous side of me.

Some people like to adventure with nature; I want to adventure with food. Which is safer? It all depends on how you analyze each adventure.

How to make the Pork Ragout

This Pork Ragout is made with pork feet steak. I find the steak easier to fit in a pot. Because of their roundness, you have perfect size pieces of meat that would look delicious on a plate when cooked.

I know some of you might not like the idea of cooking pork feet, but believe me, the steaks look more delicious than the usual cuts that you usually see in the supermarket. You won’t realize that you are cooking pig feet. The steaks are round and are therefore more appealing to the eyes.

The dish is made with fresh spices, carrots, and sweet peppers. The meat is marinated for a couple of hours and boiled in its marinade first, and water is added gradually until it is fully cooked. Tomato paste gives it a beautiful red-orange color.

When cooking pork or certain types of meat, I find that mixing the right amount of citrus herbs, spices, and Noubess Hot Sauces adds a lot of flavors.

This dish is best enjoyed with rice or any grains, your preference.

Here are a few ideas

Gemmas Pork Ragout 1

Pork Ragout

This Pork Ragout is made with pork feet steak, fresh spices, carrots and sweet peppers. The meat is marinated for a couple of hours and boiled in its own marinade and water is added gradually until it is fully cooked.
5 from 1 vote
Prep Time 2 hours 20 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours 50 minutes
Course Main Course, Main Dishes
Cuisine Caribbean
Servings 8
Calories 613 kcal


  • 3.5 pounds pork feet steaks about 8 pieces – cleaned with vinegar
  • ½ cup sour orange juice
  • 1/3 cup lemon juice or lime juice
  • 2 ½ tablespoons garlic Chopped
  • 1 ½ tablespoons kosher salt
  • 6 cloves
  • ½ tablespoon black pepper ground
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 ½ cups hot water more if needed
  • 1 bouquet garni thyme and parsley
  • 1 cup carrots sliced
  • ½ cup sweet peppers or green peppers
  • 1 cup onions sliced
  • salt to taste
  • Noubess Hot Sauce to taste


  • Clean meat with vinegar and rinse with water. Pat dry and set aside. In a small bowl, mix orange juice, lemon/lime juice, garlic, salt, pepper, and cloves. Add marinade to meat. Mix well and let marinate for at least 2 – 3 hours or overnight.
  • In a heavy pot or dutch oven, add oil and tomato paste. Let fry for about 3 – 4 minutes. Add meat and marinade. Let meat cook until the marinade has almost evaporated. Add hot water or boiling water, 1 cup intervals until meat is fully cooked. This may take about 45 minutes to 1 hour and 15 minutes.
  • On low heat, in a saucepan, add 1 cup of marinate/meat water. Add carrots, sweet peppers and onions. Cook veggies halfway. Add meat and bring to a boil. Season with salt, pepper, Noubess Hot Sauce and let meat and veggies cook for about 8 to 10 minutes until the sauce has thickens. Serve hot with your preferred side dish.


Cook meat in it own marinate first before adding any water for flavor enhancement.


Calories: 613kcalCarbohydrates: 8gProtein: 32gFat: 50gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 159mgSodium: 1515mgPotassium: 675mgFiber: 2gSugar: 3gVitamin A: 3170IUVitamin C: 21mgCalcium: 85mgIron: 4mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword pork meatballs, pork ragout, pork recipe, pork stew, ragout
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published  May 16, 2013.

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