At the first bite of Butcher-style pork ragout, the company suddenly falls silent — this is the best compliment for the chef. Pork cut into strips, ham and pickled cucumber. The butcher is not a secondary character here: the entire juice is his signature. After a few seconds, all that remains is the debate over who gets the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Fry the meat in hot fat in several parts, then set it aside. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Fry the onion and ham, stir in the tomato paste and mustard. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Put the meat back, pour a little stock and steam until crumbly. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Add the striped cucumber in the last five minutes; serve with rice or dumplings. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Add the cucumber only at the end, otherwise the character of the fresh pickle disappears.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.