Pork Cheek Ragu

Pork cheek ragu is a rich, slow-cooked dish where tender pork cheeks melt into a velvety tomato and wine sauce. Perfect over pasta or polenta, this hearty Italian-inspired recipe delivers deep, comforting flavours ideal for a special meal or cosy night in.

INGREDIENTS

1kg Oyster cut pork cheeks, trimmed of excess fat and sinew
2 tbsp olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
4 garlic cloves, minced
150ml dry white wine
400ml passata
200g tinned chopped tomatoes
500ml chicken or vegetable stock
2 tbsp tomato purée
1 bay leaf
1 sprig fresh rosemary
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
1 pinch sugar (optional, to balance acidity)
Fresh parsley, chopped, to garnish
Freshly grated Parmesan, to serve
Cooked pasta (e.g. pappardelle or tagliatelle)

METHOD

Conventional Slow Cook

Start by heating the olive oil in a large, heavy-based pan over medium heat. Season the pork cheeks with salt and pepper, then sear them on all sides until golden brown. Remove and set aside.
In the same pan, reduce the heat slightly and add the onion, celery, and carrot. Sauté for 8–10 minutes until softened and lightly golden. Add the garlic and cook for a further minute, stirring frequently to avoid burning.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.
Stir in the tomato purée, passata, tinned tomatoes, and stock. Add the bay leaf, rosemary, and oregano. Season with a little more salt and pepper. If you find the sauce overly tangy, stir in a pinch of sugar to balance the flavours.
Return the pork cheeks to the pan, ensuring they are submerged in the sauce. Cover with a lid and simmer gently on low heat for 3–4 hours, stirring occasionally. The cheeks are ready when they are meltingly tender and easily pulled apart with a fork.
Remove the pork cheeks from the sauce and shred them with two forks. Discard the bay leaf and rosemary sprig. Return the shredded pork to the sauce and mix well. Taste and adjust the seasoning as needed.
Serve the ragu over freshly cooked pasta, generously garnished with chopped parsley and Parmesan.

Ninja Foodi or similar Method

Sear the pork cheeks:

Set the Ninja Foodi to 'Sear/Sauté' mode and heat the olive oil.
Season the pork cheeks with salt and pepper, then sear them on all sides until golden brown. Remove and set aside.

Cook the vegetables:

In the same pot, add the onion, celery, and carrot. Sauté for 6–8 minutes until softened and slightly golden. Add the garlic and cook for another minute.

Deglaze the pot:

Pour in the white wine and stir, scraping up any browned bits from the bottom. Let the wine simmer for 2–3 minutes.

Build the sauce:

Stir in the tomato purée, passata, tinned tomatoes, and stock. Add the bay leaf, rosemary, and oregano. Adjust the seasoning with salt, pepper, and a pinch of sugar if needed.

Pressure cook:

Return the pork cheeks to the pot, ensuring they are submerged in the sauce. Secure the lid and set the Ninja Foodi to 'Pressure Cook' on High for 40 minutes.
Once done, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.

Shred the pork:

Remove the pork cheeks from the sauce and shred them with two forks. Discard the bay leaf and rosemary sprig. Return the shredded pork to the sauce and stir well.

Simmer to thicken (optional):

If the sauce is too thin, switch to 'Sear/Sauté' mode and simmer for 5–10 minutes until the desired consistency is reached.

Serve:

Spoon the ragu over freshly cooked pasta, garnished with parsley and Parmesan.

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Rare Breed Pork – Cheek – (Oyster)

£18.50

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Sides and Matches for Pork Cheek Ragu

To complement the rich and hearty nature of pork cheek ragu, consider these sides and matches. They balance the dish while enhancing its flavours and textures:

Sides

Garlic Bread
Crisp, buttery slices of garlic bread are perfect for mopping up the rich tomato sauce. Add a sprinkle of parsley or Parmesan for extra flair.
Creamy Polenta
Soft, buttery polenta is a classic pairing that acts as a rich, creamy base for the ragu. Stir in a little Parmesan and butter for added depth.
Roasted Vegetables
Roast courgettes, aubergines, or peppers with olive oil, garlic, and a sprinkle of thyme to add a smoky, caramelised flavour that contrasts nicely with the ragu.
Steamed or Sautéed Greens
Serve with tenderstem broccoli, green beans, or wilted spinach tossed in olive oil and garlic to add a fresh, slightly bitter element to balance the richness.
Mashed Potatoes
A dollop of creamy mashed potatoes infused with butter and a touch of nutmeg provides a smooth, comforting side.
Fennel and Orange Salad
Thinly sliced fennel and orange segments dressed with olive oil and a splash of lemon offer a crisp, zesty counterpoint to the ragu.

Matches

Pasta
Besides the usual suspects like pappardelle or tagliatelle, consider gnocchi or rigatoni for a slightly different texture that clings well to the sauce.
Crusty Bread or Focaccia
A warm, crusty loaf or herbed focaccia complements the dish while adding a chewy texture.
Risotto
A light Parmesan risotto or one infused with saffron creates a creamy, luxurious base to spoon the ragu over.
Cheese Platter
A small side of Italian cheeses like pecorino, aged Parmesan, or creamy burrata works as a savoury addition.

Related Recipes & Guides

Spanish-Style Pork Stew

Italian Meatballs with a rich Ragu Sauce

Heritage Breed Lasagne

Recipe Collections

See more of our recipes and guides here

Grid Iron Gourmet

Preparation Time: 20 minutes

Cooking Time: 3–4 hours

Hot Tips

For extra richness, add a splash of cream or a knob of butter to the sauce just before serving.
Add a splash of balsamic vinegar at the end for a hint of sweetness and depth.
This dish tastes even better the next day, so make extra and store in the fridge.
Allow the ragu to rest for 10–15 minutes before serving to let the flavours meld.

Pairings

The rich, slow-cooked flavours of pork cheek ragu pair wonderfully with a variety of drinks. Choose options that complement the dish’s savoury depth and tomato-based sauce:

Alcoholic Pairings

Red Wine
- Chianti Classico: Its bright acidity and red fruit notes balance the richness of the ragu.
- Barbera d’Alba: Smooth, fruity, and medium-bodied with just enough acidity to cut through the sauce.
- Sangiovese: An Italian classic with earthy, herbal notes that echo the ragu’s flavours.
- Syrah/Shiraz: Full-bodied with hints of spice and dark fruit, perfect for enhancing the pork’s robust taste.
White Wine
- Vermentino: Crisp, with citrus and herbal notes to lift the heaviness of the sauce.
- Pinot Grigio: A refreshing option with enough acidity to stand up to the tomato base.
Beer
- Amber Ale: Malty and slightly sweet, it balances the savoury, umami flavours.
- Belgian Dubbel: Rich, dark, and slightly spicy, it pairs well with the ragu’s depth.
Cocktails
- Negroni: The bitterness of Campari and the herbal gin notes contrast beautifully with the rich sauce.
- Aperol Spritz: Light, slightly bitter, and effervescent, it refreshes the palate.

Non-Alcoholic Pairings

Sparkling Water with Lemon
A simple, crisp option to cleanse the palate between bites.
Herbal Iced Tea
Mint or chamomile iced tea offers a cooling contrast to the warm, hearty ragu.
Tomato and Basil Mocktail
A non-alcoholic, savoury drink that mirrors the dish’s Italian essence.
Ginger Ale
Slightly spicy and sweet, ginger ale adds a refreshing element.
Fresh Lemonade
The acidity and sweetness brighten up the rich, slow-cooked flavours.

Hot Tip

When choosing a drink, aim for balance:

Acidity in wine or non-alcoholic options helps cut through the richness.
Avoid overly sweet beverages, as they may clash with the savoury, tomato-based sauce.

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