Oven Roasted Pork Neck Bones Food

SOUTHERN-STYLE NECK BONES

Southern-Style Neck Bones image

Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.

Provided by KERYNE

Categories Meat and Poultry Recipes Pork

Time 3h

Yield 5

Number Of Ingredients 7

Ingredients

2 onions, roughly chopped
5 cloves garlic, roughly chopped
1 tablespoon distilled white vinegar
¼ cup water
4 pounds pork neck bones
1 ½ teaspoons salt
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 1133.8 calories, Carbohydrate 9.7 g, Cholesterol 214.9 mg, Fat 102 g, Fiber 1.7 g, Protein 41.6 g, SaturatedFat 36.2 g, Sodium 824.3 mg, Sugar 3.9 g

BRAISED PORK NECK BONES

Braised Pork Neck Bones image

Provided by Marwin Brown

Categories Main Course

Number Of Ingredients 15

Ingredients

4 lbs Pork Neck bones
1 tbsp olive oil
1/2 cup Cider vinegar
2 cups chicken stock
1/2 cup water
1 Yellow Onion (chopped)
2 medium carrots (peeled and diced)
4 garlic cloves (diced)
1/2 cup pickled vegetables (jalapeño peppers, okra or cactus plus brine)
1 tbsp paprika
1 tbsp kosher salt
1 tbsp black pepper
1/2 tsp Red pepper flakes
2 bay leaves
7 oz chipotle peppers plus sauce

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.

Nutrition Facts : Calories 290 kcal, Carbohydrate 22 g, Protein 29 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 2962 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving

SLOW ROASTED PORK NECK

Slow Roasted Pork Neck image

The slow roasting makes this pork lovely and succulent so be careful not to try and speed things up. Enjoy

Provided by Terese

Categories Pork

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 teaspoons chopped sage
2 garlic cloves, chopped
1 tablespoon tomato paste
1 kg piece pork neck
7 slices prosciutto
1/2 cup white wine
1/2 cup chicken stock

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.

Nutrition Facts : Calories 67.5, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.6, Sodium 51, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 0.7

PORK NECK BONES

Pork Neck Bones image

I was looking to try someone else's recipe for pork neck bones, but when I didn't find one I decided to add my own. A Southern keep-you-warm recipe that's great for the fall and winter or making a dollar stretch. My family loves it over rice with collard greens, corn bread, and candied yams.

Provided by Ms. Vanilla

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h5m

Yield 12

Number Of Ingredients 13

Ingredients

9 pounds pork neck bones
2 ½ teaspoons ground black pepper
2 ½ teaspoons adobo seasoning
1 teaspoon thyme
water
2 cups red cooking wine
½ cup vinegar
½ cup chopped cilantro
½ cup chopped fresh basil
2 white onions, sliced
2 green bell peppers, seeded and cut into strips
3 cloves garlic, minced
8 potatoes, peeled and cubed

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.

Nutrition Facts : Calories 855.7 calories, Carbohydrate 31.3 g, Cholesterol 276 mg, Fat 33.1 g, Fiber 3.9 g, Protein 100.6 g, SaturatedFat 11 g, Sodium 2523.4 mg, Sugar 1.8 g

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Oven Roasted Pork Neck Bones Food

SOUTHERN-STYLE NECK BONES

Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.

BRAISED PORK NECK BONES

SLOW ROASTED PORK NECK

The slow roasting makes this pork lovely and succulent so be careful not to try and speed things up. Enjoy

PORK NECK BONES

I was looking to try someone else's recipe for pork neck bones, but when I didn't find one I decided to add my own. A Southern keep-you-warm recipe that's great for the fall and winter or making a dollar stretch. My family loves it over rice with collard greens, corn bread, and candied yams.

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