Pork Neck Bones Recipes

SLOW ROASTED PORK NECK

Steps:

• Preheat oven to 130°C.
• In a small bowl mix together oil, sage, garlic and tomato paste. With a knife, make small incisions into the pork. Rub in mixture and season well.
• Lay prosciutto on the chopping board. Place pork on top, and fold over so the pieces of prosciutto wrap around the pork. Tie and secure with kitchen string.
• Heat a medium sized heavy based baking dish onto the heat. Add pork and cook, turning, until browned. Add white wine and let sizzle. Add stock and cover tightly with foil.
• Bake for 3 1/2 to 4 hours or until tender, checking that liquid isn't evaporating too quickly.

SOUTHERN-STYLE NECK BONES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
• Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

NECK BONES (PORK NECK AND NOODLES)

Steps:

• Heat olive oil in a Dutch oven or large pot over medium-high heat. Season neck bones all over with salt, black pepper and red pepper flakes. Add neck bones to pot and sear for 4 to 5 minutes, then flip and brown the other side, 4 to 5 minutes more. Add onions and 3 cups water. It's O.K. if the water doesn't cover all the neck bones; they will cook down.
• Reduce heat to low, cover and slowly simmer, stirring occasionally, 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.
• Remove the cooked neck bones to a separate bowl. Bring liquid to a boil, then add pasta and more salt and pepper to taste, if desired. Stir constantly for the first 2 to 3 minutes to keep pasta from sticking. Reduce heat to low; cover and cook, stirring occasionally, 8 to 10 minutes, or until pasta is al dente.
• Meanwhile, if you'd like, remove the meat from the bones using your fingers or a fork. Discard bones and any cartilage. When pasta is done, stir the cooked meat back into the pot. Serve hot alongside a heaping of greens (collard or mustard) and a hunk of cornbread.

PORK NECK BONES

Steps:

• Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
• Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
• Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!

Steps:

• In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
• Cook garlic until golden brown, not burnt!
• Remove garlic.
• Add pork neck bones, brown, put garlic back in the pot.
• Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
• Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
• The last half hour add cheese. Freezes very well.

KOREAN PORK NECK SOUP RECIPE BY TASTY

Steps:

• Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
• Bring a large pot of water to a boil.
• Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
• Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
• While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
• Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
• Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
• Serve the soup hot with steamed rice, if desired.
• Enjoy!