Pork neck bones typically have a rich flavor and can be as soft and delicious as slow-cooked ribs if prepared properly. There are also various cooking ways to choose from, all of which produce delectable results.
You’ve come to the right place if you’ve never cooked neck bones before and need some tips to guide you along the process. Pay close attention to the instructions and guidelines we have outlined in this article, and you can be assured of enviable results.
Different Methods for Cooking Neck Bones
There are three ways to choose from when cooking pork neck bones, and each method delivers delicious results, so it’s really up to you to decide which one you prefer:
The Simmering Method
Follow these steps to simmer pork neck bones:
- 2 to 3 pounds of beef should first be rinsed under cold running water. In a sieve or a basin, place the neck bones. In the sink, place the colander. Turn on the water supply. Remove blood, cartilage, and loose fat from each neck bone with your fingertips. Give them one last squirt of water. Use a knife to take out hard-to-remove pieces of cartilage and fat.
- In a big pot, place the neck bones. On top, season with 2 teaspoons salt and ½ teaspoon black pepper. Mix the salt and pepper into the pork with your hands until it is equally distributed. After that, wash your hands with soap and water.
Alternatively, you could roast the neck bones in a Dutch oven.
- 2 to 3 inches of water should cover the neck bones. Turn on the water supply. Fill a pitcher halfway with water and set it aside. Fill the kettle with water until the neck bones are completely submerged.
- Place the saucepan on the stove and turn it on. Put the stove on medium-high heat. For about 10 to 15 minutes, leave the water to get to a boil.
- Foam will begin to form on the surface of the water once it begins to boil. Skim the foam from the surface of the water using a spoon. Skim off as much foam as possible.
- Reduce the heat to a low setting. Place a lid on top of the saucepan. Simmer the neck bones for 1 to 1½ hours.
- Green beans, carrots, onions, or potatoes, chopped 2 garlic cloves, diced, or 1 tablespoon garlic powder can also be added.
- Cook the vegetables for 20 to 30 minutes, or until they are soft. Warm rice can be served alongside for maximum enjoyment.
The Baking Method
Follow these steps to bake your pork neck bones:
- Preheat the oven to 375 degrees Fahrenheit. 2 onions should be chopped during this waiting period while the oven is heating. 5 garlic cloves should also be chopped.
- Proceed to thoroughly wash 4 pounds of pork neck bones. Place the neck bones in a sink bowl or colander. Turn on the cold water faucet. Remove cartilage, fat, and blood from each neck bone by submerging it in water. Rinse the neck bones one last time after removing all cartilage and fat. Drain all of the water. If tough fat and cartilage are hanging onto the neck bone pieces, remove them with a knife.
- Season the neck bones with 1.5 tablespoons of salt and 1 teaspoon of pepper. Mix the salt and pepper into the neck bones with your hands. Make sure to properly season the neck bones with salt and pepper until they are equally covered.
After that, ensure that you wash your hands with soap and water.
- In the bottom of a roasting pan, spread half of the chopped onion and garlic. 1 tablespoon of distilled white vinegar should also be poured into the pan. After that, pour 1/4 cup of water into the pan.
- Place the neck bones in the pan side by side. Spread the remaining chopped onion and garlic over the top of the pork with a spoon.
- Aluminum foil should be used to cover the pan. Place the pan in the preheated oven. Cook the neck bones in the oven for 2 hours.
- Scoop up the liquids with a spoon while the pork is cooking. Over the neck bones, pour the juices. The neck bones will not dry out as a result of this act.
- After 2 hours, remove the foil. Then, bake the neck bones for 45 more minutes; this time, leave them uncovered and bake until they turn golden brown. Take the neck bones out of the oven and set them aside. Serve with rice or potatoes as a side dish.
The slow cooking method
Follow these easy steps to slow cook your pork neck bones:
- In a sieve or a basin, place the neck bones. Place the sieve or basin in the sink and fill it with cold water. Remove the fat, cartilage, and blood from each neck bone using your fingertips. Rinse the neck bones one last time once they’re clean. Drain out all of the water.
- Over the neck bones, sprinkle 1 teaspoon of salt and thyme. ½ teaspoon of garlic powder and onion powder Mix the seasoning thoroughly into the neck bones with your hands until they are equally coated.
After that, wash your hands with soap and water.
- In a slow cooker, place the neck bones. Pour 1 tablespoon filled with vinegar over the neck bones, and after that, pour 4 cups of water on top of the entire mixture.
- Close the lid on your slow cooker. Increase the temperature to high. Cook the neck bones on high for 5 to 6 hours.
Alternatively, cook the pork for 8 to 10 hours on a low heat setting.
- The chopped carrots, green beans, onions, and/or potatoes should be added at this point. Turn off the slow cooker once the meat and vegetables are sufficiently cooked and tender. Warm rice should be served alongside.
Cooking Time for Neck Bones
The time it will take to finish cooking your neckbone recipes will generally depend on your chosen method. Follow the timing guidelines below:
|Cooking procedure||Cooking time|
|Simmering pork neck bones||1 to 1½ hours|
|Baking pork neck bones||2 hours 45 minutes|
|Slow cooking pork neck bones||5 to 6 hours on a high setting
8 to 10 hours on a low setting
Pork neck bones are not as popular as pork parts commonly used in pork-based recipes. However, when cooked properly, they yield such delicious results that’ll make you wonder why you didn’t try out the recipe earlier.
Make sure to pay close heed to the instructions and tips we’ve outlined in this article. These will help you get the best possible results.