Slow Cooked Pork Neck Arrabiata

Prep time 10 minutes Cook time 3 hours 20 minutes

Serves 8 people

Most cooks don’t realise that the pork scotch fillet, unlike that of beef, comes from the neck not the torso. However the butchery works, it is succulent, and pairs well with being cooked in a sweeter-style red wine mixture.



  • 800g pork neck (whole or steaks)
  • sea salt flakes and freshly-ground black pepper
  • 1 tablespoon oil
  • 1 brown onion, finely sliced
  • 2 cups tomato passata
  • 2 cups red wine
  • 1 teaspoon chilli flakes
  • ¼ cup black olives, chopped
  • ½ bunch oregano leaves, chopped


  1. 1.
    If using whole pork neck, slice into steaks, then season with salt and pepper. Pour the oil into a large heavy-based saucepan set over a moderate heat, the brown the pork steaks for 3 minutes each side. Set aside.
  2. 2.
    Add the onion and cook briefly, then return the pork and pour in the passata, wine and chilli. If using a slow-cooker, transfer to cooking insert.
  3. 3.
    Cook very gently with the lid ajar for 3 hours, until the pork is tender. If using a slowcooker, cook on low heat for 6-8 hours. Mix in the olives and oregano.