How to make Gemma’s Pork Ragout

May 30, 2018

How to make Gemma’s Pork Ragout

My Pork Ragout is almost like a real Pork Ragout but with fewer ingredients. The recipe is cooked with fewer ingredients because I wanted to create a dish that would take less time to prepare. My recipe creation started with a craving.

A need can be satisfied many ways. When craving for a dish that requires a lot of ingredients, one thing that may not be on your side is time. Have you ever heard the saying “time is of the essence”? Well, that is what happened to this dish one day.

Gemma’s Pork Ragout does not have all the ingredients to make a typical Haitian version of Ragout de Porc or Pork Ragout. Let’s face it! When you are home and don’t want to go out to the market to buy more ingredients, you start adding things together and hope the dish will come out good enough to eat.

Experiencing with ingredients is good and bad at the same time. When trying a new ingredient, it is always good to know how it tastes. When tasting something new, I seldom find myself trying to figure out what other ingredients will be an excellent addition. That is the adventurous side of me.

Some people like to adventure with nature; I like to adventure with foods. Which is safer? It all depends on how you analyze each adventure.

I know some of you might not like the idea of cooking pork feet, but believe me, the steaks look more appetizing than the usual cuts that you usually see in the supermarket. You won’t realize that you are cooking pig feet. The steaks are round and are therefore more appealing to the eyes. Gemma’s Pork Ragout is made with pork feet steak. I find the steak easier to fit in a pot. Because of their roundness; when cooked you have perfect size pieces of meat that would look delicious on a plate.

The dish is made with fresh spices, carrots, and sweet peppers. The meat is marinated for a couple of hours and boiled in its marinade first, and water is added gradually until it is fully cooked. Tomato paste gives it the beautiful red-orange color.

When cooking pork or certain types of meat, I find that mixing the right amount of citrus herbs, spices, and my Hot and Spicy Original with Herbs Blend adds a lot of flavors.

This dish is best enjoyed with rice or any grains, your preference.

Hope you enjoy my Gemma’s Pork Ragout.

 Serve: 6 - 8; Prep: 2 hr 20 min; Cook Time: 1 hr 30 min; Total Time: 3 hr 50 min


3.5 pounds pork feet steaks (about 8 pieces - cleaned with vinegar)
½ cup sour orange juice
1/3 cup lemon juice (or lime juice)
2 ½ tablespoons garlic (Chopped)
1 ½ tablespoons kosher salt
6 cloves
½ tablespoon black pepper (ground)
2 tablespoons olive oil
2 tablespoons tomato paste
2 ½ cups hot water (more if needed)
1 bouquet garni (thyme and parsley)
1 cup carrots (sliced)
½ cup sweet peppers (or green peppers)
1 cup onions (sliced)
salt (to taste)
Hot and Spicy Original with Herbs Blend (to taste)


Clean meat with vinegar and rinse with water. Pat dry and set aside. In a small bowl, mix orange juice, lemon/lime juice, garlic, salt, pepper, and cloves. Add marinade to meat. Mix well and let marinate for at least 2 - 3 hours or overnight.
In a heavy pot or dutch oven, add oil and tomato paste. Let fry for about 3 - 4 minutes. Add meat and marinade. Let meat cook until marinade has almost evaporated. Add hot water or boiling water, 1 cup intervals until meat is fully cooked. This may take about 45 minutes to 1 hour and 15 minutes.
On low heat, in a saucepan, add 1 cup of marinate/meat water. Add carrots, sweet peppers and onions. Cook veggies halfway. Add meat and bring to a boil. Season with salt, pepper, Hot and Spicy Original with Herbs Blend and let meat and veggies cook for about 8 to 10 minutes until the sauce has thickened. Serve hot with your preferred side dish.

Note: Cook meat in it own marinate first before adding any water for flavor enhancement. 


Leave a comment

Comments will be approved before showing up.

Also in Recipes - Meat and Game

Haitian Griot served with my Hot and Spicy Original with Herbs Blend
Haitian Griot served with my Hot and Spicy Original with Herbs Blend

June 24, 2018

Griot is one of the national dishes on Haiti. It is a fried pork recipe that is best served with my Hot and Spicy Original Blend as a dipping sauce for more flavor.

View full article →

Rack of Lamb with Mango Honey-Glaze
Rack of Lamb with Mango Honey-Glaze

February 04, 2018

A Moroccan inspired recipe of Rack of Lamb with Mango Honey-Glaze served with a scrumptious and delicious salad of Figs, Cucumber, and Tomatoes.

View full article →

Zesty Veal Scallopini spiced with Gemma’s Gourmet Original Hot Sauce
Zesty Veal Scallopini spiced with Gemma’s Gourmet Original Hot Sauce

January 29, 2018

Zesty Veal Scallopini spiced with Gemma’s Gourmet Original Hot Sauce and a splash of Caribbean rum. Serve with pasta, grains, flatbread or root vegetables for a complete meal.

View full article →