pork and lemon ragu with crispy sage
- 1 tablespoon olive oil, plus extra, for brushing
- 1.5kg boneless pork neck, cut into 8 pieces
- sea salt and cracked black pepper
- 1 brown onion, sliced
- 1 stalk celery, finely chopped
- 3 cloves garlic, crushed
- 1 cup (250ml) dry white wine
- 1 x 400g can cherry tomatoes
- ½ teaspoon dried chilli flakes
- ¼ cup (60ml) lemon juice
- 2 tablespoons finely grated lemon rind
- 2 cups (500ml) chicken stock
- 24 sprigs sage
- ¼ cup (60ml) vegetable oil
- 12 slices rye sourdough bread
- Preheat oven to 180°C (350°F). Heat the oil in a large, heavy-based ovenproof saucepan over high heat. Sprinkle the pork with salt and pepper and cook, in batches, for 3–4 minutes each side or until browned. Remove from the pan and set aside.
- Add the onion, celery and garlic and cook, stirring frequently, for 3–4 minutes or until the onion is softened. Add the wine and cook for 2–3 minutes or until reduced by half. Add the cherry tomatoes, chilli, lemon juice, 1 tablespoon lemon rind, stock and half the sage and stir to combine.
- Return the pork to the pan and bring to the boil. Cover with a tight-fitting lid and transfer to the oven. Cook for 2 hours–2 hours and 30 minutes or until tender. Stir through the remaining lemon rind, set aside and keep warm.
- Increase the oven temperature to 220°C (425°F). Heat the vegetable oil in a small non-stick frying pan over high heat. Add the remaining sage leaves and cook for 30 seconds or until crisp. Drain on absorbent paper. Place the bread on a large baking tray and brush with oil. Bake for 4–5 minutes or until toasted. Serve the pork with the sauce and bread and top with the crispy sage leaves. Serves 4–6.
Delicious! We served it with a wedge of roasted pumpkin, suited the dish perfectly.