Pig Parts Sugo

Name: Pig Parts Sugo
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 794 grams tomatoes whole peeled tomatoes packed in juice, roughly broken up with fingers; 1 Tbsp dried red chili peppers, optional; 6 medium cloves garlic, smashed; 454 grams fresh hock, trotters or necks; 6 servings Kosher salt and freshly ground black pepper; 237 milliliters Up low-sodium store-bought or homemade chicken broth; 237 milliliters medium onion, diced (about; 113 grams smoked pigs tails, necks, and hocks (or guanciale if you prefer unsmoked meat); 6 servings Pecorino Romano or Parmigiano-Reggiano to serve

You can never have too many main course recipes, so give Pig Parts Sugo a try. This recipe serves 6. One portion of this dish contains approximately 36g of protein, 24g of fat, and a total of 427 calories. Head to the store and pick up canned tomatoes, parmigiano-reggiano to serve, kosher salt and pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Rinse the smoked parts briefly, then pat dry and place in a 3-quart sauté pan.

Equipment you will use

Frying Pan

Place pan over low heat and cook, turning occasionally, until fat begins to render out, about 10 minutes. Increase heat to medium high and add onions and garlic. Cook, stirring frequently, until translucent, about 4 minutes.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

Add dried red chili peppers, if using.

Ingredients you will need

Dried Red Chili Pepper

Peppers

Add tomatoes along with their juice, then add the fresh pork parts.

Ingredients you will need

Tomato

Juice

Pork

Add enough broth to barely cover the pork. Bring to a boil, then reduce to a bare simmer. Cook with cover slightly ajar, stirring occasionally, until pork parts are tender, 2 to 3 hours. When pork is tender, increase heat to high and cook, stirring frequently, until sauce has reduced to a rich, thick consistency.

Ingredients you will need

Broth

Sauce

Pork

Remove from heat and allow parts to cool in sauce until cool enough to handle.

Ingredients you will need

Sauce

Transfer the parts to a cutting board and pick through them to remove any bone or bits that are too fatty. Chop meat and cartilage roughly and return it to the pot. Season to taste with salt and pepper. Sugo can be served immediately or for best flavor, store for up to five days in the refrigerator.

Ingredients you will need

Salt And Pepper