Pork Neck Appreciation Post (recipe included)
Genuinely it's a cut I rarely hear about and it is by far the best bang for your buck cut of pork out there when it comes to slow cooking. I have made it like a ragu, carnitas, and as if I was cooking ribs and it comes out so good every time!!! It works in a pot, a crockpot, or a casserole dish, so long as you can let it go low and slow for about 3 to 5 hours (depending on the size of the cuts) it will come out beautifully. Not only will you get silky and tender pork you will also get a collagen rich sauce as well. It's not that hard to find marked down either, with regular price being about $1.99/lb and a tray being about 3 to 4 lbs, being marked down to under $4 for the whole tray.
The recipe that got me in to cooking with them is based on Coco Larkin's pork neck ragu. I don't know the exact measurements behind the original recipe as it's behind a paywall so I guessed and not only does it make a delicious and rich pasta but it also makes enough to feed an army (I get about 8-10 servings out of this)
You need a 28 oz can of crushed tomatoes + the same can's amount of water
A can of the italian seasoned tomatoes
As many minced garlic cloves as your heart desires (I do 4)
Tray of pork necks
1 good sized bay leaf
1 cup celery chopped
1 cup carrots chopped
1 cup onion chopped
1 tbsp tomato paste
1 tbsp Oregano
1 tbsp Basil
1/2 tbsp Rosemary (crushed and rolled between the fingers)
1 box of pasta
Pepper to taste
1/2 tbsp salt + salt to taste
Your preferred form of parmesan
I typically use my biggest pan for this recipe which is nonstick so I don't use any oil but if you're using a stainless steel pot then you will need it.
Pat the pork dry and use the 1/2 tbsp of salt to salt the pieces. Get the pan up to medium heat and brown the pork on all sides. Remove the pork and put aside, then fry up the onion, carrots, and celery in the pork fat all at once. Once softened add in the garlic and herbs and then once fragrant add in the tomato paste. Stir til homogenized and the tomato paste has darkened. If it sticks at any point during this stage, add a splash of water to deglaze. Add the crushed tomatoes, the seasoned tomatoes, and the extra can of water. Taste for salt and adjust. Add the pork back in, put the lid on and bring to a simmer. After about 2 to 3 hours they should be completely soft. Fish the pork back out, shred what still needs shredding, and get all of the bones out. Add the pork back in and the box of pasta, cook per box instructions, adding water if need be. When the pasta is done, stir in however much parmesan as your heart desires and serve!
Hopefully this inspires you to try something new!