Pork Neck Bones
This Pork Neck Bones recipe is a homestyle favorite cooked on the stove until the meat from the neck bones falls off the bone. Pair this with rice, greens, or cornbread.
Servings 4 servings
- 1 1/2-2 pounds pork neck bones
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon olive oil
- 2 cups broth Any broth: chicken, pork, vegetable or simply water. Use enough liquid to cover the neck bones.
- 1 cup chopped onions I used white onions.
Pat the neck bones dry and season both sides of each with the spices.
Place a large pot on medium-high heat. When hot add the olive oil along with the seasoned neck bones.
Sear each side of each neck bone.
Add the onions and saute for 2-3 minutes or until soft and fragrant.
Add the broth to the pot and deglaze the pot by scooping up any brown bits (leave them in the pot for flavor) with a spatula or wooden spoon.
Adjust the heat to medium-low. Cover the pot and simmer for 2-4 hours. The longer the neck bones cook, the more tender they will be. Fall-off-the-bone neck bones typically take 3-4 hours.
Just like ham hocks, you may find packages of neck bones with little to no meat, which are mostly bones. Pay close attention and look for packages with meatier bones.
I find them readily available in local grocery stores. You can also check specialty markets, even some Asian grocery stores.
You will need to simmer them on the stove for a couple of hours. If you like them really tender, juicy, and fall-off-the-bone, it will take 3-4 hours to cook.
Serving: 8oz | Calories: 397kcal | Carbohydrates: 3g | Protein: 46g | Fat: 27g