WINNER! BANTING! LCHF!
I have recently developed a love for all things pork (free-range only!). I had some friends for dinner last week and decided to try making pork ragu, and what a winner it was! Served on zucchini noodles, topped with parmesan and a green salad on the side.
INGREDIENTS (serves 4)
- 500g pork shoulder (free range)
- 800ml tomato sauce (either made fresh see my recipe here (just double it up) or 2 x tins chopped tomatoes)
- 1 red onion, chopped
- 2 carrots, diced
- 2 bay laves
- 1t cinnamon
- salt and pepper to taste
- 2T balsamic vinegar
- Butter and olive oil to brown the pork in
- 1T xylitol
DIRECTIONS
- Heat a large pot, add the butter and oil
- Add onions and carrots and fry for a few minutes until slightly soft
- Once butter has melted, toss in the pork and brown on each side
- Add tomato sauce, bay leaves, cinnamon, salt and pepper, xylitol and vinegar
- Simmer on low for 2 hours
- Remove pork pieces and shred, then add back to sauce
- Serve on zucchini noodles