Pork capocollo on the bone tastes great, and if you cook it right, it can become as tender as low-temperature cooked ribs. You can boil it, roast it in the oven, or cook it in the electric pot. If you can't find pork neck on the bone at the supermarket, ask your local butcher for it.
Steps
Method 1 of 3: Boiled Pork Capocollo
Step 1. Rinse the pork (1-1.5 kg) under cold running water
Put the slices of capocollo in a colander or in a tureen, turn on the cold water tap and remove the blood, cartilage and excess fat with your hands. Finally, rinse the meat one last time.
Use a knife if there are any pieces of cartilage or grease that you can't peel off with your hands
Step 2. Put the capocollo in the pot
Sprinkle the meat with 2 teaspoons of salt and a sprinkle of black pepper and massage it to evenly distribute the spices. When finished, wash your hands with soap and water.
Use a large saucepan, if possible made of cast iron
Step 3. Submerge the pork with water
Fill a pitcher and pour the water into the pot. The meat should be covered with about 5-10 cm of water.
Step 4. Boil the water for 15 minutes
Turn on the stove and heat the water over medium-high heat. Let it boil for 10-15 minutes.
Step 5. Remove the foam that has formed on the surface of the water
When the water starts to boil, the impurities in the meat will rise to the surface. Take a spoon and remove as much foam as possible.
Step 6. Cook the capocollo over low heat for an hour
Reduce the heat, put the lid on the pot and let the meat simmer for 60-90 minutes.
Step 7. Add the vegetables when the meat is cooked
Cut them into coarse pieces and put them in the pot. You can use carrots, onions, potatoes and green beans. If you wish, you can also add 2 minced garlic cloves or a teaspoon of garlic powder.
Step 8. Let the vegetables simmer for 20 minutes
Adjust the flame so the water simmers gently. After 20-30 minutes the vegetables should be cooked. Serve the hot pork neck accompanied by white rice.
Method 2 of 3: Roasted Pork Capocollo
Step 1. Preheat the oven to 190 ° C
While the oven is heating up, prepare a mixture of 2 onions and 5 cloves of garlic.
Step 2. Rinse the capocollo slices (2 kg)
Put the slices of capocollo in a colander or in a tureen, turn on the cold water tap and remove the blood, cartilage and excess fat with your hands. Finally, rinse the meat one last time and drain it from the water.
Use a knife if there are any pieces of cartilage or grease that you can't peel off with your hands
Step 3. Season the meat with salt and pepper
Sprinkle the meat with a generous teaspoon of salt and a generous grind of black pepper. Massage it to evenly distribute the spices and then wash your hands thoroughly.
Wash your hands with soap and water every time you touch raw meat to avoid contaminating other foods and work surfaces
Step 4. Prepare the pan
Add half of the chopped garlic and onion, 1 tablespoon (15 ml) of white wine vinegar and 60 ml of water. Distribute the mince evenly across the bottom of the pan.
Step 5. Arrange the slices of capocollo in the pan
Arrange them neatly next to each other, then sprinkle them with the remaining chopped garlic and onion.
Step 6. Cook the capocollo in the oven for 2 hours
Cover the pan with aluminum foil and place it in the hot oven. Let the pork cook for a couple of hours.
Step 7. Nappa the meat every 30 minutes
During cooking, the meat will release its juices which will combine with the aromas. Take a spoon and distribute the juices on the capocollo slices to keep them soft, in this way you will prevent them from becoming dry or stringy.
Step 8. Cook the capocollo for another 45 minutes
After 2 hours, remove the foil cover from the pan and let the meat cook uncovered for another 45 minutes or until a golden crust forms on the outside. Accompany the slices of roasted capocollo with rice or potatoes.
Method 3 of 3: Pork Capocollo Cooked in the Electric Pot
Step 1. Rinse the capocollo slices (1.5 kg)
Put the slices of capocollo in a colander or in a tureen, turn on the cold water tap and remove the blood, cartilage and excess fat with your hands. Finally, rinse the meat one last time and drain it from the water.
Step 2. Season the capocollo
Sprinkle the meat with a teaspoon of thyme and a teaspoon of salt, add half a teaspoon of garlic and onion powder and then massage it with your hands to distribute the spices evenly.
Wash your hands with soap and water after handling raw meat to avoid contaminating other foods and work surfaces
Step 3. Place the capocollo slices in the slow cooker
Wet them with a tablespoon (15 ml) of vinegar and then cover them with a liter of water.
Step 4. Cook the capocollo for 5-6 hours
Close the pot and set the cooking mode to high temperature. Let the meat cook for 5-6 hours.
Alternatively, you can use the low temperature cooking mode and cook the meat for 8-10 hours
Step 5. Add the vegetables during the last hour of cooking the meat
Cut them into coarse pieces and put them in the pot. You can use carrots, onions, potatoes and green beans. When the capocollo and the vegetables are cooked properly, turn off the pot and serve them hot accompanied by rice.
