How to make Pork Ragu Recipe from the book?

A classic Pork Ragon is a recipe that was first shared in the late 1800s and is considered a staple of traditional Filipino cooking.

The dish is often paired with fried rice, which can be found in almost every Filipino home.

In this recipe, the pork tenderloins are marinated overnight and cooked over low heat for a full hour.

The result is a tender, flavorful pork tender loin that is ready to serve with rice, beans or other fillings.

Ingredients 2 to 3 pounds pork loins, cooked and trimmed, 4 to 5 cups water 2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon onion powder 1/2 teaspoon ground ginger 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon rice vinegar, or a combination of rice vinegar and water, 1 tablespoon vegetable oil, or any other vegetable oil 1 teaspoon paprika, plus more to taste 1/8 teaspoon salt, or more to your taste 2 cups rice or other vegetable broth, or water 2 cups sliced pork ragu 1/3 cup fresh parsley, chopped (optional) Directions Rinse pork loiners in hot water and pat dry.

Slice pork tenderlors into 1 inch strips.

Place pork loiner in a large pot and bring to a boil.

Add the garlic powder, cumin, onion powder, ginger, salt, pepper, paprika and the rice vinegar.

Reduce the heat to medium-low and simmer, uncovered, for about 1 hour.

Remove from heat and drain pork tenderls.

Slather the pork loinar with 1 teaspoon of paprika.

Place the pork in a clean dish, cover and refrigerate overnight.

The next day, drain the pork.

After it has been marinated for 1 hour, drain, pat dry, and season with salt, papram, and cumin.

Place all marinated pork loinse on a paper towel lined baking sheet and drizzle with a little oil.

Bake in a 350 degree oven until pork tenderles are cooked through, about 20 minutes.

Serve with rice or beans or rice pudding.

Recipe Notes Recipe adapted from The Book of Chicken and Rice by Nancy Lee.