Pork Neck Bones
This Southern Pork Neck Bones recipe is a classic dish made on the stove, boiled, and stewed until the meat from the neck bones literally falls off the bone. Pair this with rice, potatoes, collards, and cornbread.
Servings 4 servings
Calories 397kcal
Equipment
Ingredients
- 1 1/2 - 2 pounds pork neck bones Raw, not cooked or smoked.
- 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 bay leaf
- 1 cup chopped onions I used white onions.
Instructions
- Pat the neck bones dry and season both sides of each with the spices.
- Place a Dutch oven or 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.
- Add the bay leaf. 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.
Notes
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.
Nutrition
Serving: 8oz | Calories: 397kcal | Carbohydrates: 3g | Protein: 46g | Fat: 27g