Delicious and comforting, this pork neck bone gravy combines tender meat with a rich, tomato-and-red-wine sauce and a creamy center of ricotta—perfect for sharing and scooping up with toasted crusty bread. Inspired by the famous Purple Pig in Chicago, this approachable copycat recipe brings the restaurant experience to your kitchen.
The Purple Pig on Michigan Avenue is celebrated for its focus on cheese, pork and wine—so the idea of a pork neck bone gravy topped with ricotta fits right in. This copycat version keeps the bold, rustic flavors intact while being easy and affordable to make at home. Serve it as an appetizer for a crowd or stretch it into a hearty main by adding pasta, rice, or mashed potatoes.
📃 Why It Works
- This is a true copycat: it captures the tang of tomato, the roundness of red wine, and the unctuous texture from slow-cooked pork neck bones.
- Pork neck bones are meaty and economical; the long simmer breaks down collagen into a silky, flavorful sauce.
- The ricotta adds a cool, creamy contrast that balances the acidic tomato and wine flavors.
- The recipe scales easily to feed a crowd—double or triple for parties or game day.
- Leftovers are versatile: toss the pulled pork with pasta, spoon it over rice, or ladle it onto mashed potatoes.
🛒 Ingredients and Notes
- Pork neck bones: Look for meaty neck bones. If unavailable, use about 2 pounds cubed pork shoulder as a substitute.
- Dry red wine: Choose Merlot, Cabernet Sauvignon, or Pinot Noir for best results.
- Herbs: Thyme, basil (dried or fresh), and bay leaves provide classic savory depth.
- Tomato components: Use unsweetened tomato sauce and a can of petite diced tomatoes for texture and brightness.
- Broth: Beef or vegetable broth both work to build the sauce base.
- Ricotta: A small cup of ricotta is nestled in the finished gravy for creaminess and mild flavor.
🔪 Instructions
- Heat 2 tablespoons vegetable oil in a large saucepan or Dutch oven over medium heat. Add 1 diced onion and sauté until soft and translucent, about 5 minutes.
- In a large bowl, toss 4 pounds pork neck bones with 1/4 cup all-purpose flour to coat. Add the pork to the pan with the onions and brown on all sides, turning frequently.
- Stir in 1 minced garlic clove, 2 teaspoons salt, 1 teaspoon ground black pepper, 2 teaspoons dried basil, 1 teaspoon dried thyme, and 2 bay leaves. Cook for another minute to bloom the spices.
- Pour in 1 cup dry red wine and 1 cup beef (or vegetable) broth, then add one 8 oz can tomato sauce and one 14.5 oz can petite diced tomatoes. Bring the pot to a boil.
- Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the pork is very tender and the sauce has thickened. Use two forks to pull the meat from the bones and shred it into the sauce.
- Transfer the gravy to a serving bowl and nestle 1/2 cup ricotta cheese in the center. Serve hot with toasted bread slices for dipping.
At the restaurant, the dish is served with a dollop of ricotta—this copycat keeps that signature touch. The contrast of savory, tomato-forward gravy and cool ricotta makes every spoonful interesting and satisfying.
Leftover pork is excellent reheated and served over pasta, rice, or mashed potatoes. This recipe pairs naturally with a glass of the same red wine used in the sauce.
Recipe at a Glance
- Prep time: 10 minutes
- Cook time: 2 hours
- Total time: 2 hours 10 minutes
- Yields: 6 servings
- Calories (approx.): 735 kcal per serving
Notes
- If you prefer a leaner version, remove excess fat from the bones after cooking or use boneless pork shoulder as noted above.
- Use a low-sodium broth and adjust salt to taste, especially if you serve with salted bread or cheese.
- For a smoother sauce, briefly blend a portion of the stew before returning the meat to the pot.
Enjoy this Pork Neck Bone Gravy as a cozy appetizer or a robust main. It’s a crowd-pleasing recipe that celebrates rich, hearty flavors while being simple enough for weeknight cooking or a relaxed dinner with friends.