Smart Alec Pork Neck Bones Spaghetti Pressure Cooker Style Food

SMART ALEC PORK NECK BONES SPAGHETTI - PRESSURE COOKER STYLE

Smart Alec Pork Neck Bones Spaghetti - Pressure Cooker Style image

NOTE: This recipe should really be classified under soul food (black New Orleans cooking) but food.com does not have that category listed.

Provided by Cajun Joe

Categories One Dish Meal

Time 1h30m

Yield 1 Gallon, 8-10 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs pork bones (meaty neck bones)
2 (26 ounce) containers spaghetti sauce (I use Prego)
1 lb pasta
cheese
water, to cover bones plus1/2-inch (or more)

Steps:

Place neck bones and water in pressure cooker and after it starts steaming, cook for 30 minutes. This cooking method is used to remove fat from the neck bones.
You can also boil the neck bones in a pot for 90 minutes.
Remove the liquid from the neck bones in the cooker; replace liquid with the spaghetti sauce.
Bring to a simmer stirring often, so the neck bones or sauce won't stick to the bottom.
Simmer for about 15 minutes to heat up the sauce.
Serve with cooked pasta sprinkled with cheese.
NOTE: If you serve this to your guests, warn them before hand that this dish is so good it'll curl their toes and make them speechless for a while.
I felt like I was in heaven while eating it. LOL.
TIP: Put the stock from cooking the neck bones in the refrigerator. The next day, remove the solid fat from the top and use it to make soup, Jambalaya, or Dirty Rice.

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

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