Braised pork neck, mixed bell pepper and mushroom pasta with sour cream

I braised a pork neck and used half of it with pasta, and reserved the rest to use later this week in something else. I tossed the pork with sautéed red and yellow bell pepper and mushrooms, a bit of the braising juice, and finished with sour cream.

1.5 kg (3 lb) pork neck
1 dried guajillo chile, seeds removed
2 Tb cumin
1 Tb smoked paprika
1 Tb oregano
1 tsp cinnamon
2 medium onions, diced
3 garlic cloves, minced
2 stalks celery, diced
1/4 cup cider vinegar
2 cups chicken stock

Dice up dried chile and soak in boiled water for 30 min. Purée. Sear pork neck in a bit of oil, then remove. Sauté onions, garlic and celery for a few minutes, then add the rest of the ingredients, add the pork, bring to the boil, cover and cook in a 140 C (275 F) oven, covered, for 2 h. Sauté bell peppers and mushrooms for about 5 min, add pork, pasta, about 1/2 cup braising juice, and toss to combine. Top or mix with sour cream and serve.

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3 Comments Add yours

  1. Martha Hollis says:

    Oh, Wow! I wish I had had this for dinner tonight (instead of a perfectly plain roasted chicken)! One thing is clear: you all are having some tasty meals! Is this dish very spicy? Did the girls eat it? Like it? By the way, are you & Belinda getting my e-mails? Sometimes I just don’t know whether you are receiving them or whether I have old e-mail addresses for you both. It was 74 degrees here today, with a lovely blue sky.

    1. jacobhhollis says:

      The dish is not spicy. The guajilllo chile is more of the ‘workhorse’ chile, not too spicy but full of flavour. Although there is no sugar in the dish, the bit of vinegar balances the fats in the pork, and the dish is rich and naturally sweet. The girls liked it. It really is versatile. I’ve used pulled pork in sandwiches, tossed with pasta, wrapped in tortillas, and stuffed into dumplings.

  2. Terry Andry says:

    Looks so delicious as does all of your dishes.I have been looking through the recent ones and got inspired to do more with my chicken I bought for frying and the pork ribs I got for BBQ. We had pork neck bones in the pressure cooker with potatoes,green beans,carrots,green onions and tomato soup poured over the top…I also braised my neck bones first.It was so yummy and tender flavorful meat.My mind goes right there while you are cooking it because of the details you add.

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