Pork Neck Bones Recipes
PORK NECK BONES
I was looking to try someone else's recipe for pork neck bones, but when I didn't find one I decided to add my own. A Southern keep-you-warm recipe that's great for the fall and winter or making a dollar stretch. My family loves it over rice with collard greens, corn bread, and candied yams.
Provided by Ms. Vanilla
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h5m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 855.7 calories, Carbohydrate 31.3 g, Cholesterol 276 mg, Fat 33.1 g, Fiber 3.9 g, Protein 100.6 g, SaturatedFat 11 g, Sodium 2523.4 mg, Sugar 1.8 g
SOUTHERN-STYLE NECK BONES
Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.
Provided by KERYNE
Categories Meat and Poultry Recipes Pork
Time 3h
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1133.8 calories, Carbohydrate 9.7 g, Cholesterol 214.9 mg, Fat 102 g, Fiber 1.7 g, Protein 41.6 g, SaturatedFat 36.2 g, Sodium 824.3 mg, Sugar 3.9 g
NECK BONES (PORK NECK AND NOODLES)
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth. Elbow-shaped pasta is then added into the water to absorb all the meaty flavors. Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch. It shows up amid the more elegant dishes on the family Thanksgiving table as a subtle reminder of the food their enslaved ancestors cooked from the parts of the pig they had access to. It's a surprisingly rich, comforting and delicious dish coaxed from only a few ingredients.
Provided by Kim Severson
Categories dinner, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 38 grams, Fiber 1 gram, Protein 56 grams, SaturatedFat 12 grams, Sodium 736 milligrams, Sugar 2 grams
SLOW ROASTED PORK NECK
The slow roasting makes this pork lovely and succulent so be careful not to try and speed things up. Enjoy
Provided by Terese
Categories Pork
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 67.5, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.6, Sodium 51, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 0.7
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- Start off by rinsing your meat under running water. Add meat to a large pot or Dutch Oven. Cover Meat with about three inches of water. Bring water to a boil. Skim the foam from the meat once foaming forms. If necessary remove meat, clean pot and add fresh water.
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