Slow-Cooked Pork Neck Ragu
Slow-Cooked Pork Neck Ragu
Ingredients
For the Ragu
- 2 1/2 pounds pork neck bones
- 1 tablespoon kosher salt, plus 1/2 teaspoon for vegetables
- 2 tablespoons olive oil, plus more for drizzling
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 cup leek tops, diced
- 1 tablespoon tomato paste
- 2 cups water
- 1 can crushed tomatoes, 28 ounce
- 3 fresh rosemary stalks
- 2 bay leaves
- 1 piece Parmesan rind, about 2 inches
For Serving and Garnish
- 4 cups mashed potatoes, warm, for serving
- 1/4 cup Pecorino cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 300°F. Generously season the pork neck bones all over with 1 tablespoon of kosher salt.
⏱️ 5 min•🌡️ 300
- 2
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the seasoned pork neck bones and brown them on all sides until deeply colored, about 8-10 minutes. Remove the browned pork from the pot and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the diced onion, celery, carrots, and leek tops to the same pot. Season with 1/2 teaspoon of kosher salt. Sauté the vegetables, stirring occasionally, for about 20 minutes, until they are softened and translucent.
⏱️ 20 min
- 4
Stir in the tomato paste with the softened vegetables and cook for an additional 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 5
Return the browned pork neck bones to the pot with the vegetables. Pour in the water and crushed tomatoes. Add the fresh rosemary stalks, bay leaves, and Parmesan rind to the pot.
⏱️ 5 min
- 6
Bring the mixture to a gentle boil on the stovetop. Once boiling, cover the pot tightly and transfer it to the preheated oven. Braise for 2 hours and 30 minutes, or until the pork is fall-off-the-bone tender.
⏱️ 150 min•🌡️ 300
- 7
Carefully remove the pot from the oven. Using tongs, transfer the pork neck bones to a plate or cutting board to cool slightly. Once cool enough to handle, pull the meat from the bones and discard the bones, rosemary stalks, bay leaves, and Parmesan rind. Shred the tender pork meat.
⏱️ 15 min
- 8
Return the shredded pork meat to the pot with the rich ragu sauce. Stir to combine and reheat gently over low heat until warmed through.
⏱️ 5 min
- 9
Serve the slow-cooked pork neck ragu generously over warm mashed potatoes. Drizzle each serving with a good olive oil, shower with grated Pecorino cheese, and garnish with chopped fresh parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Slow-Cooked Pork Neck Ragu
Ingredients
For the Ragu
- 2 1/2 pounds pork neck bones
- 1 tablespoon kosher salt, plus 1/2 teaspoon for vegetables
- 2 tablespoons olive oil, plus more for drizzling
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 cup leek tops, diced
- 1 tablespoon tomato paste
- 2 cups water
- 1 can crushed tomatoes, 28 ounce
- 3 fresh rosemary stalks
- 2 bay leaves
- 1 piece Parmesan rind, about 2 inches
For Serving and Garnish
- 4 cups mashed potatoes, warm, for serving
- 1/4 cup Pecorino cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 300°F. Generously season the pork neck bones all over with 1 tablespoon of kosher salt.
⏱️ 5 min•🌡️ 300 - 2
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the seasoned pork neck bones and brown them on all sides until deeply colored, about 8-10 minutes. Remove the browned pork from the pot and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the diced onion, celery, carrots, and leek tops to the same pot. Season with 1/2 teaspoon of kosher salt. Sauté the vegetables, stirring occasionally, for about 20 minutes, until they are softened and translucent.
⏱️ 20 min - 4
Stir in the tomato paste with the softened vegetables and cook for an additional 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 5
Return the browned pork neck bones to the pot with the vegetables. Pour in the water and crushed tomatoes. Add the fresh rosemary stalks, bay leaves, and Parmesan rind to the pot.
⏱️ 5 min - 6
Bring the mixture to a gentle boil on the stovetop. Once boiling, cover the pot tightly and transfer it to the preheated oven. Braise for 2 hours and 30 minutes, or until the pork is fall-off-the-bone tender.
⏱️ 150 min•🌡️ 300 - 7
Carefully remove the pot from the oven. Using tongs, transfer the pork neck bones to a plate or cutting board to cool slightly. Once cool enough to handle, pull the meat from the bones and discard the bones, rosemary stalks, bay leaves, and Parmesan rind. Shred the tender pork meat.
⏱️ 15 min - 8
Return the shredded pork meat to the pot with the rich ragu sauce. Stir to combine and reheat gently over low heat until warmed through.
⏱️ 5 min - 9
Serve the slow-cooked pork neck ragu generously over warm mashed potatoes. Drizzle each serving with a good olive oil, shower with grated Pecorino cheese, and garnish with chopped fresh parsley.
⏱️ 3 min