Pork neck in tomato sauce is a practical and comforting main course that can be prepared quickly yet delivers great satisfaction at the table. The slices of pork neck, particularly tender and flavorful, are seared in a pan and then gently cooked in tomato sauce with black olives for a rich and aromatic result, perfect for everyday dinner.
This is an easy, quick and economical recipe, ideal when you have little time but still want to bring a complete and tasty dish to the table. You can pair it with a side of seasonal vegetables, such as sautéed greens, baked fennel or a mixed salad, or with roasted potatoes for a heartier meal, or even with slices of toasted bread or grilled polenta. Try it — it’s really simple and delicious!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 549.06 (Kcal)
- Carbohydrates 8.65 (g) of which sugars 0.02 (g)
- Proteins 37.53 (g)
- Fat 41.26 (g) of which saturated 14.37 (g)of which unsaturated 22.36 (g)
- Fibers 1.80 (g)
- Sodium 2,605.99 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lb pork neck (sliced)
- 2 cups tomato pulp
- 2 cloves garlic
- 3 tablespoons black olives (or taggiasca)
- 1 pinch chili pepper
- oregano (or other herbs to taste)
- extra virgin olive oil
- salt
Tools
- Pan
- Cutting board
- Meat mallet
Preparation
Place the slices of pork neck on a cutting board and gently pound them to make their thickness even (about 3/8 inch or slightly less).
Heat a wide pan with a drizzle of extra virgin olive oil, add the meat and brown it for 5 minutes, seasoning with salt and turning it on both sides (1).
Remove it from the pan and keep it warm.
In the same pan, add the garlic, the tomato pulp, a pinch of salt and the chili pepper. Also add the olives and let the sauce reduce for 5–6 minutes (2).
Now place the slices of pork neck back into the sauce, lower the heat to the minimum and cook for about another 15 minutes, turning a couple of times (3).
At the end, remove the garlic and perfume with oregano, basil or other herbs to taste.
The pork neck in tomato sauce is ready, tender and flavorful. Serve it hot accompanied by slices of toasted bread, grilled polenta or a side of your choice.
Tips and notes
You can use tomato pulp, chopped canned tomatoes, passata or fresh tomatoes, peeled and seeded.
You can omit the chili pepper if you don’t like it.
FAQ (Questions & Answers)
How can I substitute the pork neck?
You can use other cuts of pork, such as loin or ham, but keep in mind the slices may turn out drier and less tender. Alternatively, you can use veal or beef slices, reducing the cooking time.
Can I prepare the dish in advance?
Of course, you can prepare it a few hours ahead and reheat it when needed; it will be even more flavorful.
