Delicious pork neck cacciatore recipe!
- 1-2 lbs pork neck
- 2 cans crushed tomatoes (I use Cento or Pastene)
- 1/2 can of any bold red wine (I use Cabernet Sauvignon)
- 1 large white or yellow onion, diced
- 3-4 cloves garlic, minced
- 1/3 cup parsley, finely chopped
- Onion powder
- Sea salt and pepper
- Olive oil
- For the pesto, sauté the onions and parsley in the oil (enough oil to cover the bottom of the pan) on medium-low heat in a medium sauce pot. Once the onions start to become translucent, turn up to medium heat. Add the garlic and sauté until fragrant and golden. Add the two cans of tomatoes.
- Fill one of the cans about halfway with the red wine. Pour the wine between the two cans to get all the excess tomatoes off the edges, and then add to the pot.
- Turn up the gravy to a medium simmer for about 10 minutes. Then add the raw pork neck. Add onion powder, paprika, salt and pepper to taste (I like to do about 1 tsp of each, and a sprinkle of sea salt). Reduce the heat to low.
- Let simmer on the low heat for at least 3 hours to fully cook the pork. I have cooked it up to 6 hours and it only gets more tender and more heavenly the longer it cooks.
- Remove the bones and serve (they’ll just slide out of the meat)
- Recipe adapted from: Theresa Mazzarella