Braised Pork Neck Bones Food

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED PORK NECK BONES

Steps:

• Clean the neck bones by rinsing them with water
• Season the neck bones with salt and pepper.
• Pre-heat oven to 350 degrees F.
• Heat a dutch oven pot on medium heat. Add oil once pan is hot then brown the neck bones on all sides. Remove neck bones and set aside.
• Add onions, garlic, and carrots and saute for 2-3 minutes. Add half the spices (salt, pepper, paprika)
• Add stock, water, bay leaves, red pepper flakes, pickled vegetables (plus a 1/4 cup of the brine), the chipotle peppers with sauce. Mix well. Bring to a boil then reduce to simmer and cover. Place in the oven and cook for 1 1/2 hours.

BRAISED PORK SHOULDER

Steps:

• Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
• Preheat the oven to 375 degrees F.
• Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
• Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
• Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
• Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
• After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
• Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
• Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
• Slice the pork and serve with onions, fennel and juices.
• Wine Pairing Suggestion: Pinot Grigio

SLOW ROASTED PORK NECK

Steps:

• Preheat oven to 130°C.
• In a small bowl mix together oil, sage, garlic and tomato paste. With a knife, make small incisions into the pork. Rub in mixture and season well.
• Lay prosciutto on the chopping board. Place pork on top, and fold over so the pieces of prosciutto wrap around the pork. Tie and secure with kitchen string.
• Heat a medium sized heavy based baking dish onto the heat. Add pork and cook, turning, until browned. Add white wine and let sizzle. Add stock and cover tightly with foil.
• Bake for 3 1/2 to 4 hours or until tender, checking that liquid isn't evaporating too quickly.

SOUTHERN-STYLE NECK BONES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
• Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

STICKY ASIAN PORK NECK

Steps:

• Preheat oven to 180degC (355F).
• Place the pork, ginger, garlic, chilli and star anise in a deep, heavy based pan with a lid.
• Place the sugar, Shaoxing, oyster sauce and five spice in a bowl and stir until the sugar has dissolved.
• Pour over the pork and cover with a tight fitting lid.
• Cook for two hours, turning halfway through.
• Increase the heat to 200degC (390F) and cook for a further 30 minutes or until the pork is sticky and tender.

PORK NECK BONES

Steps:

• Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
• Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
• Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.