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Pork Cheek Ragu

Prep Time 30 minutes
Cook Time 5 hours
Course Main Course
Cuisine Italian

Equipment

  • Knife, can opener, heavy pot

Ingredients
  

  • 2 28 oz cans Peeled tomatoes
  • 1/4 Cup Olive Oil Approximate.
  • 2 Head Garlic
  • 1 Pinch Red pepper flakes
  • 2 Bell peppers Finely diced.
  • 1 Medium onion Finely diced.
  • 1 Pound Pork Cheek
  • Salt & Pepper To taste

Instructions
 

  • Peel the garlic and set aside.
  • Finely dice the bell pepper and onion and set aside.
  • Pour the cans of tomatoes into a large bowl. Discard any basil and smash the tomatoes with your hands, discarding the stems.
  • Add the oil to your pot and heat with a low heat. Do not allow the oil to smoke. If the oil smokes, start over.
  • Add the garlic and slowly cook until golden. If the garlic smells sharp or acidic, start over.
  • Add the red pepper flakes and cook for 1 minute.
  • Add the diced onion and bell pepper and cook for 10 minutes or until the veg has softened.
  • Add the crushed tomatoes. Be careful not to splash any hot oil on yourself!
  • Add the pork cheeks (if using ground pork, you can wait until the sauce has cooked a while since it takes less time to cook).
  • Let simmer at a very low heat for 4-7 hours. Stir occasionally. Mother it.
  • When finished, use the back of a wooden spoon to break apart the pork cheeks and any garlic cloves that have yet to break down.