The Purple Pig Copycat Pork Neck Bone Gravy

The Purple Pig Copycat Pork Neck Bone Gravy | All that's Jas

 

Delicious meat sauce with creamy ricotta, this pork neck gravy is perfect for sharing and scooping up with some crusty bread. Have a night in with your friends with this Chicago’s Purple Pig copycat recipe.

 

Delicious meat sauce with creamy ricotta, this pork neck gravy is perfect for sharing and scooping up with some crusty bread. | allthatsjas.com | #pork #recipes #appetizer #startermeal #dip #sauce #gravy #restaurantdish #copycat #ricotta #homemade #comfortfood #allthatsjas #gamenight #footballseason

 

For those of you who don’t know what The Purple Pig is, it is an amazing restaurant on Michigan Avenue in Chicago that serves Cheese, Swine, and Wine. No joke – that’s their slogan.

 

This restaurant is regarded as one of the best in the United States, and it’s your golden ticket to an incredible food experience. You can’t make a reservation, so you need to arrive promptly at 5:30 to be put on the waiting list. And don’t cruise too far down the miracle mile, because you only have 10 minutes to come to claim your table when the hostess calls you.

 

Sounds a little stressful for a dinner? It’s worth it. When you sit down, your server is going to ensure that the food selected is going to be the best choice for you. Being so knowledgeable about the menu, your server will ask you all the right questions to pair you with the perfect meal. Take this time to go look at the menu. There are no wrong choices there.

 

This recipe is a copycat recipe of the Purple Pig’s Pork Neck Bone Gravy. Copycat recipes are great, and a lot of people create them so you don’t need to leave your house to go get a specific menu item from a restaurant.

 

In my opinion, some copycat recipes are a little too much effort, such as making your own fast-food copycat recipe of a fried chicken sandwich. However, recreating this pork gravy recipe is absolutely worth it, especially for those of you who live nowhere near Chicago.

 

Why The Purple Pig?

 

So what’s in the name? Legend has it that when a pig drinks red wine it turns purple. Why would a pig drink red wine you ask? It has an aversion to the white wine. 😜

 

Delicious copycat recipe for the Purple Pig's neck bone gravy.

 

As the pork brand ambassador myself, I had to share this pork neck bone gravy recipe. It’s only one of the best soul and belly-satisfying recipes I have ever had. Also, certainly one that I dove head first into when I visited the Purple Pig. Make sure you buy a really good quality Italian bread, like an Artisan loaf. You’ll want every part of this meal to be top notch.

 

This recipe requires some of my favorite flavor combinations. Add in some thyme, basil, and a few other spices, and you have tender meat blessed with an aromatic, addicting gravy, perfect for topping some carbs with.

 

Its flavor reminds me of my mom’s paprikash, which we make with chicken or pork. So naturally, it’s a comfort dish in my book. I don’t think many people can argue that meat, red wine, and beef broth are a great start to a gravy.

 

At the Purple Pig, this bone neck gravy comes with a dollop of ricotta cheese on top, and who am I to argue with that? This meal definitely makes the taste buds dance, and feeds the soul.

 

My husband says that my recipe is better than the one we had at the restaurant because it has more meat in it. I’m not just tooting my own horn here, and you can ask him yourself if you don’t believe me!

 

Although I’m sure this recipe will take away all of your self-control, if you have any leftover pork, you have some of the best second-meal addition to have been cooked. The leftover pork is amazing to serve over pasta, rice or over mashed potatoes. And as always, serve with your favorite bottle of red wine!

 

This post might contain some affiliate links for your convenience. Click here to read my full disclosure policy.

 

Pork Neck Bone Gravy Recipe

Amazing #pork neck bone #gravy with creamy #ricotta is perfect for scooping up with crispy toasted bread. #copycatrecipe #purplepig Click To Tweet

 

Amazing pork neck bone gravy with creamy ricotta is perfect for scooping up with crispy toasted bread. | allthatsjas.com | #appetizer #pork #meat #sauce #dip #crostini #copycatrecipe #recipeoftheday #chicago #purplepig

 

INGREDIENTS:

 

  • 4 pounds pork neck bones
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 1/4 cup all-purpose flour
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper, ground
  • 1 teaspoon dried thyme leaves
  • 2 teaspoons dried basil
  • 2 bay leaves
  • 1 cup dry red wine
  • 1 cup beef broth
  • 8 oz. (1 can) tomato sauce
  • 1 can (14.5 oz) petite diced tomatoes
  • 1/2 cup Ricotta cheese
  • Toasted bread slices

 

~ Free Tip ~
If you can’t find neck bones, substitute with 2 pounds boneless pork shoulder, cubed.

 

ESSENTIALS

for Pork Neck Bone Gravy Recipe


 

 

DIRECTIONS:
  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook until tender and translucent, about 5 minutes.
  2. In a large bowl, toss the pork with flour until coated. Place the pork in the pan with onions and continue cooking, turning frequently, until pork is browned.
  3. Stir in the garlic, salt, pepper, basil, thyme, and bay leaf and cook for 1 minute longer. Pour the wine, broth, diced tomatoes, and tomato sauce into the pot and bring to a boil.
  4. Reduce the heat to low, cover and simmer for 1 1/2 – 2 hours stirring occasionally until pork is very tender and sauce is thick. Pull meat apart using two forks.
  5. Transfer to a serving bowl and nestle ricotta cheese in the middle. Serve with toasted bread.

 

Tasty meat sauce with pork and ricotta.
Pork meat from the neck bone cooked to perfection.

 

Pork Neck Bone Gravy Recipe
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 
This pork neck bone gravy is a tasty meat sauce with creamy ricotta and perfect for scooping up with crispy toasted bread.
Course: Appetizer, Main Course
Cuisine: American
Servings: 6
Author: Jas
Ingredients
  • 4 pounds pork neck bones
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 1/4 cup all-purpose flour
  • 1 clove garlic minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper ground
  • 1 teaspoon dried thyme leaves
  • 2 teaspoons dried basil
  • 2 bay leaves
  • 1 cup dry red wine
  • 1 cup beef broth
  • 8 oz. 1 can tomato sauce
  • 1 can 14.5 oz petite diced tomatoes
  • 1/2 cup Ricotta cheese
  • Toasted bread slices
Instructions
  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook until tender and translucent, about 5 minutes.
  2. In a large bowl, toss the pork with flour until coated. Place the pork in the pan with onions and continue cooking, turning frequently, until pork is browned.
  3. Stir in the garlic, salt, pepper, basil, thyme, and bay leaf and cook for 1 minute longer. Pour the wine, broth, diced tomatoes, and tomato sauce into the pot and bring to a boil.
  4. Reduce the heat to low, cover and simmer for 1 1/2 - 2 hours stirring occasionally until pork is very tender and sauce is thick. Pull meat apart using two forks.
  5. Transfer to a serving bowl and nestle ricotta cheese in the middle. Serve with toasted bread.
Recipe Notes

~ Free Tip ~

If you can't find neck bones, substitute with 2 pounds boneless pork shoulder, cubed.

 

Featured on: Fiesta Friday, The Sweet Sensation, and Scrapality.
 

O T H E R  P O R K  R E C I P E S  Y O U  M I G H T  E N J O Y:

EASY CHEESY MUSHROOM PORK CHOPS

PORK MEDALLIONS WITH BACON AND MACADAMIA

PAN-SEARED PORK CHOPS WITH DIJON MUSTARD SAUCE

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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12 Comment

  1. Reply
    Ann
    October 17, 2018 at 11:39 am

    Sounds amazing. Thank you for sharing at Party In Your PJs!

    1. Reply
      Jas
      October 17, 2018 at 10:00 pm

      Thank you, Ann!

  2. Reply
    milkandbun
    October 19, 2018 at 12:49 pm

    Hello Jas!
    Never tried anything similar to this meat dip. Do you serve it hot or warm? Cant imagine eating it cold 🙂

    1. Reply
      Jas
      October 21, 2018 at 10:53 am

      Definitely hot 😀

  3. Reply
    Jann Olson
    October 19, 2018 at 9:10 pm

    I have never heard of the Purple Pig, but this does look scrumptious!! Thanks for sharing with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      October 22, 2018 at 8:36 am

      We learn something new every day, don’t we? Thanks, Jann! x

  4. Reply
    helenfern
    October 22, 2018 at 10:30 am

    This piggy’s been pinned!! Oh wow – yum! Thanks for sharing at the What’s for Dinner party – and have a wonderful week. Hope we see you next Sunday too!

    1. Reply
      Jas
      October 22, 2018 at 8:26 pm

      Thanks for the giggle, Helen! 😀 Glad you like it. Have a great week!

  5. Reply
    FrugalHausfrau
    October 23, 2018 at 6:06 pm

    I gotta admit, not the prettiest name but that dish looks incredible! You know anything made from pork bones is going to have tons of succulent flavor! Thanks for sharing the recipe and the story at Fiesta Friday!

    Mollie

    1. Reply
      Jas
      October 24, 2018 at 12:13 pm

      True that! LOL

  6. Reply
    acraftymix
    October 24, 2018 at 12:17 am

    All I can say is yummy Jas. Seriously Jas, your recipes are the best. YOu’re my favorite food porn blog of all time

    1. Reply
      Jas
      October 24, 2018 at 12:15 pm

      Aweee! Thank you from the bottom of my heart, Michelle! You seriously made my day. Hugs and kisses! ❤

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