How to Cook Pork Neckbones

Simmering Pork Neck Bones

Rinse 2 to 3 pounds (32 to 48 oz) of meat under cold running water. Place the neck bones in a colander or a bowl. Place the colander in the sink. Turn on the faucet. Using your fingers, remove blood, cartilage, and loose pieces of fat from each neck bone. Give them one final rinse. For hard to remove pieces of cartilage and fat use a knife.

Place the neck bones in a large pot. Sprinkle 2 teaspoons (9.9 ml) of salt and ⁄2 teaspoon (2.5 ml) of black pepper on top. Use your hands to mix the salt and pepper into the pork until it is distributed evenly. Wash your hands with soap and water afterward. Alternatively, use a Dutch oven to cook the neck bones.

Cover the neck bones with 2 to 3 inches (5.1 to 7.6 cm) of water. Turn on the faucet. Fill a pitcher with water. Pour the water into the pot until the neck bones are covered with water.

Boil the water for 15 minutes. Place the pot on the stove. Set the heat to medium-high. Bring the water to a boil, about 10 to 15 minutes.

Skim the foam off of the top. Once the water starts to boil, foam will begin to form on the top of the water. Use a spoon to skim the foam off of the top of the water. Skim as much foam as you can.

Simmer the neck bones for an hour. Reduce the heat to low. Cover the pot with a lid. Let the neck bones simmer for 1 to 1 ½ hours.

Add vegetables to the pot once the pork is cooked. Add chopped green beans, carrots, onions, or potatoes. You can also add 2 cloves of fresh chopped garlic, or 1 tablespoon (15 ml) of garlic powder.

Cook the vegetables on low heat for 20 minutes. Simmer the vegetables until tender, about 20 to 30 minutes. Serve warm with rice. Matt Lee and Ted Lee Matt Lee and Ted Lee, Chefs The long, slow braise is key to achieving ultimate tenderness in pork neckbones. The extended simmering time allows the tough connective tissue to break down into luscious, full-bodied gravy. Be sure to choose meaty neckbones for the best texture.

Baking Pork Neck Bones

Preheat the oven to 375 °F (191 °C). While the oven is heating, chop 2 onions. Also chop 5 cloves of garlic.

Wash 4 pounds (64 oz) of pork neck bones. Place the neck bones in a bowl or colander in the sink. Turn on cold running water. Place each neck bone under the water to remove cartilage, fat, and blood. Once all of the cartilage and fat are removed, rinse the neck bones one last time. Drain the water. Use a knife to remove tough fat and cartilage.

Season the neck bones with salt and pepper. Sprinkle 1.5 teaspoons (7.4 ml) of salt and 1 teaspoon (4.9 ml) of pepper over the neck bones. Use your hands to mix the salt and pepper into the neck bones. Mix the salt and pepper into the neck bones until they are evenly coated. Make sure to wash your hands with soap and water afterward.

Place onion, garlic, vinegar, and water into a roasting pan. Spread half of the chopped onion and garlic on the bottom of a roasting pan. Pour 1 tablespoon (15 ml) of distilled white vinegar into the pan. Then add ⁄4 cup (59 ml) of water to the pan.

Lay the neck bones side by side in the pan. Use a spoon to spread the remaining chopped onion and garlic over the top of the pork.

Bake the pork for 2 hours. Cover the pan with aluminum foil. Place the pan in the oven. Bake the neck bones for 2 hours.

Baste the pork every 30 minutes. While the pork is cooking, use a spoon to scoop up the juices. Pour the juices over the neck bones. This will prevent the neck bones from drying out.

Bake the neck bones for an additional 45 minutes. Remove the foil after 2 hours. Bake the neck bones uncovered for 45, or until golden brown. Remove the neck bones from the oven. Serve with rice or potatoes.

Slow Cooking Pork Neck Bones

Clean 3 pounds (48 oz) of neck bones. Place the neck bones in a colander or a bowl. Place the bowl in the sink under cold running water. Using your fingers, remove fat, cartilage, and blood from each neck bone. Once the neck bones are clean, rinse them a final time. Drain the water.

Season the neck bones with salt and pepper. Sprinkle 1 teaspoon (4.9 ml) of salt and thyme over the neck bones. Add ⁄2 teaspoon (2.5 ml) of garlic and onion powder. Use your hands to mix the seasoning into the neck bones until they are evenly coated with seasoning. Wash your hands with soap and water afterward.

Place the neck bones in the slow cooker. Pour 1 tablespoon (15 ml) of vinegar over the neck bones. Then pour 4 cups (950 ml) of water over them.

Cook the neck bones for 5 to 6 hours. Cover your slow cooker with the lid. Set the heat to high. Cook the neck bones for 5 to 6 hours on high. Alternatively, set the heat to low and cook the pork for 8 to 10 hours.

Add vegetables to the slow cooker during the last hour of cooking. Add chopped carrots, green beans, onions, and/or potatoes. Turn the slow cooker off once the meat and vegetables are thoroughly cooked and tender. Serve warm with rice.