for 4 person

Meat

	oil for frying
800 g	pork ragout
2 tbsp	white flour
1 tsp	salt
½ tsp	cayenne pepper

Vegetables

2	red pepper, cut into 2-cm pieces
150 g	celeriac, cut into 2-cm cubes
2	onion, cut into 2-cm pieces
2	garlic clove, cut into slices
3 dl	meat bouillon
1 tbsp	acacia honey
1	bay leaf
1	cinnamon stick
	salt to taste

How it's done

Meat

Heat a little oil in a cooking pot. Dust the meat in flour in batches, brown for approx. 2 mins. per batch, remove, season. Reduce the heat, wipe the cooking fat from the pan, add a little oil.

Vegetables

Stir-fry the vegetables for approx. 10 mins. Add the stock and bring to the boil. Add the meat with the honey, bay leaf and cinnamon, cover and braise on a low heat for approx. 1½ hours. Remove the lid, finish braising for about 30 mins., season.

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