Pork Neck Bones Food

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.

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.

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.