Lechon Ragout Recipe

INGREDIENTS:

• 1 Kg lechon, cut into large chunks
• 1 White onion, quartered
• 1 Head garlic, split horizontally
• 1 Can crushed tomatoes
• 3 Small carrots, cut into large cubes
• 1 Tbsp. tomato paste
• 1 Cup red wine
• 1 Tsp. thyme leaves
• Oil for searing
• Salt and pepper to taste

INSTRUCTIONS:

1. Sear the lechon in a Dutch oven until golden on all sides. Set the meat aside.
2. Add the onions, garlic, and thyme. Cook until soft and translucent.
3. Add the tomato paste and carrots. Sauté for an additional five minutes.
4. Return the lechon into the pot and pour in the wine. Reduce the wine until about half the liquid is left.
5. Add the crushed tomatoes and add enough water to cover the lechon.
6. Cook for about 1 1/2 hours, or until it is completely tender. Season to taste and then serve.

Source: Pepper

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