About This Pork Neck Bones Recipe
Pork neck bones make for a hearty, delicious meal that’s bursting with flavor despite having a low price tag. They really pack a punch of taste when it comes to cooking. The small amount of meat on them gives you plenty of seasoning, and the bone is where much of the flavor profile stems from.
The best part? Once cooked, the meat literally falls off the bone, so you can enjoy juicy, flavorful bites without even having to work for it!
If you want something rich and savory, pork neck bones are the way to go. All they need is a bit of low-and-slow simmering, and you’ll be rewarded with mouthwateringly tender and juicy meat that well surpasses any regular cut.
If you’re interested in soul food cuisine, these pork neck bones are an excellent addition to collard greens and Southern cornbread.
Don’t be afraid of experimenting with different flavors; this is one dish where the sky truly is the limit!
What You Need for This Pork Neck Bones Recipe
- Pork Neck Bones: When you’re getting pork neck bones at the butcher shop or grocery store, take a few minutes to inspect the packages of neck bones and determine which ones have the most meat.
- Paprika: I like to use smoked paprika because it adds an irresistibly woodsy aroma to the food.
- Garlic Powder: Whether you’re using it to season meat, mix it into a dip, or sprinkle it onto mashed potatoes, garlic powder has been helping bring dishes to life for years. The aromatic and flavorful powder is an easy and convenient way to add a depth of flavor to any dish. Best of all? A little bit goes a long way — so you don’t need too much to get the full effect of garlic’s signature taste!
- Broth: I like to use vegetable broth for cooking pork because, unlike water, it adds more taste and helps bring out the flavors of the meat.
- Onion: Although they can bring tears to your eyes and have a strong smell, onions have a fragrant and flavorful taste that adds depth to any dish.
- Broth: I have used vegetable broth, but it can be substituted with any other broth. Chicken or pork broth, or even simply water, will work well in this recipe. Just make sure to use enough liquid to cover the pork neck bones.
- Paprika: I like to use smoked paprika, but regular sweet paprika will also be great.
How can I store these pork neck bones?
You can store the cooked pork neck bones in the fridge in an air-tight container for 3 to 4 days. If needed, you can also freeze them for up to 3 months. Defrost them overnight in the fridge, then reheat them.
What can I serve the pork neck bones with?
They pair very well with rice, greens, or mashed potatoes.
Where can I find the pork neck bones?
You can find them in local grocery stores, specialty markets, or even some Asian grocery stores.
Pork Neck Bones
With wonderfully tender, juicy, and flavorful meat that falls off the bone, this pork neck bones recipe is perfect for those chilly nights when you crave something hearty and delicious.
Yield: 4 servings
How To Cook Pork Neck Bones Step By Step
Pat the pork neck bones dry with a kitchen paper towel and season with smoked paprika, garlic powder, salt, and pepper.
Heat the extra virgin olive oil in a large pot over medium heat, then add the seasoned pork neck bones.
Sear the pork neck bones on all sides.
Add finely chopped onion and sauté for 2-3 minutes or until soft and fragrant.
Add the vegetable broth to the pot and make sure the bones are submerged. Then, adjust to medium-low heat, cover the pot, and let it simmer for 2 to 4 hours or until the meat falls off the bone.
Serve with your favorite side dishes.
- When adding the vegetable broth to the pot, use a wooden spoon or a spatula to deglaze the pot by scooping up any brown bits. Leave them in the pot for additional flavor.
- The longer the pork neck bones cook, the more tender they will be. Usually, it takes between 2 to 4 hours to have fall-off-the-bone meat.