How to Cook Pork Neckbones

Download Article

29 Recipe Ratings

Co-authored by Marrow Private Chefs

Last Updated: April 19, 2024

Download Article

ARTICLE

VIDEO

Pork neck bones have great flavor, and if cooked right, can be as tender as slow cooked ribs. You can simmer, bake, or slow cook pork neck bones. If you can’t find pork neck bones at your regular supermarket, try a Chinese or Korean market instead.

Method 1

Method 1 of 3:

Simmering Pork Neck Bones

Download Article

1
Rinse 2 to 3 pounds (32 to 48 oz) of meat under cold running water. Place the neck bones in a colander or a bowl. Place the colander in the sink. Turn on the faucet. Using your fingers, remove blood, cartilage, and loose pieces of fat from each neck bone. Give them one final rinse.^{[1]
X
Research source}
- For hard to remove pieces of cartilage and fat use a knife.
2
Place the neck bones in a large pot. Sprinkle 2 teaspoons (9.9 ml) of salt and ¹⁄₂ teaspoon (2.5 ml) of black pepper on top. Use your hands to mix the salt and pepper into the pork until it is distributed evenly. Wash your hands with soap and water afterward.^{[2]
X
Research source}
- Alternatively, use a Dutch oven to cook the neck bones.
Advertisement
Turn on the faucet. Fill a pitcher with water. Pour the water into the pot until the neck bones are covered with water.^{[3]
X
Research source}
Place the pot on the stove. Set the heat to medium-high. Bring the water to a boil, about 10 to 15 minutes.^{[4]
X
Research source}
Once the water starts to boil, foam will begin to form on the top of the water. Use a spoon to skim the foam off of the top of the water. Skim as much foam as you can.^{[5]
X
Research source}
Reduce the heat to low. Cover the pot with a lid. Let the neck bones simmer for 1 to 1 ½ hours.^{[6]
X
Research source}
Add chopped green beans, carrots, onions, or potatoes. You can also add 2 cloves of fresh chopped garlic, or 1 tablespoon (15 ml) of garlic powder.^{[7]
X
Research source}
Simmer the vegetables until tender, about 20 to 30 minutes. Serve warm with rice.^{[8]
X
Research source}

Matt Lee and Ted Lee, Chefs

The long, slow braise is key to achieving ultimate tenderness in pork neckbones. The extended simmering time allows the tough connective tissue to break down into luscious, full-bodied gravy. Be sure to choose meaty neckbones for the best texture.

Method 2

Method 2 of 3:

Baking Pork Neck Bones

Download Article

While the oven is heating, chop 2 onions. Also chop 5 cloves of garlic.^{[9]
X
Research source}
2
Wash 4 pounds (64 oz) of pork neck bones. Place the neck bones in a bowl or colander in the sink. Turn on cold running water. Place each neck bone under the water to remove cartilage, fat, and blood. Once all of the cartilage and fat are removed, rinse the neck bones one last time. Drain the water.^{[10]
X
Research source}
- Use a knife to remove tough fat and cartilage.
3
Season the neck bones with salt and pepper. Sprinkle 1.5 teaspoons (7.4 ml) of salt and 1 teaspoon (4.9 ml) of pepper over the neck bones. Use your hands to mix the salt and pepper into the neck bones. Mix the salt and pepper into the neck bones until they are evenly coated.^{[11]
X
Research source}
- Make sure to wash your hands with soap and water afterward.
Spread half of the chopped onion and garlic on the bottom of a roasting pan. Pour 1 tablespoon (15 ml) of distilled white vinegar into the pan. Then add ¹⁄₄ cup (59 ml) of water to the pan.^{[12]
X
Research source}
Use a spoon to spread the remaining chopped onion and garlic over the top of the pork.^{[13]
X
Research source}
Cover the pan with aluminum foil. Place the pan in the oven. Bake the neck bones for 2 hours.^{[14]
X
Research source}
While the pork is cooking, use a spoon to scoop up the juices. Pour the juices over the neck bones. This will prevent the neck bones from drying out.^{[15]
X
Research source}
Remove the foil after 2 hours. Bake the neck bones uncovered for 45, or until golden brown. Remove the neck bones from the oven. Serve with rice or potatoes.^{[16]
X
Research source}

Method 3

Method 3 of 3:

Slow Cooking Pork Neck Bones

Download Article

Place the neck bones in a colander or a bowl. Place the bowl in the sink under cold running water. Using your fingers, remove fat, cartilage, and blood from each neck bone. Once the neck bones are clean, rinse them a final time. Drain the water.^{[17]
X
Research source}
2
Season the neck bones with salt and pepper. Sprinkle 1 teaspoon (4.9 ml) of salt and thyme over the neck bones. Add ¹⁄₂ teaspoon (2.5 ml) of garlic and onion powder. Use your hands to mix the seasoning into the neck bones until they are evenly coated with seasoning.^{[18]
X
Research source}
- Wash your hands with soap and water afterward.
Pour 1 tablespoon (15 ml) of vinegar over the neck bones. Then pour 4 cups (950 ml) of water over them.^{[19]
X
Research source}
4
Cook the neck bones for 5 to 6 hours. Cover your slow cooker with the lid. Set the heat to high. Cook the neck bones for 5 to 6 hours on high.^{[20]
X
Research source}
- Alternatively, set the heat to low and cook the pork for 8 to 10 hours.
Add chopped carrots, green beans, onions, and/or potatoes. Turn the slow cooker off once the meat and vegetables are thoroughly cooked and tender. Serve warm with rice.^{[21]
X
Research source}

Pork Neckbone Recipes

Sample Simmered Pork Neckbones Recipe

Sample Baked Pork Neckbones Recipe

Sample Slow Cooked Pork Neckbones Recipe

Expert Q&A

Search

Add New Question

Question

Are neck bones good for stock?

Marrow Private Chefs
Culinary Experts
Marrow Private Chefs are based in Santa Rosa Beach, Florida. It is a chefs’ collective comprised of an ever-growing number of chefs and culinary professionals. Though regionally influenced primarily by coastal, traditional southern, cajun, and creole styles and flavors, the chefs at Marrow have a solid background in all types of cuisine with over 75 years of combined cooking experience.

Marrow Private Chefs

Culinary Experts

Expert Answer

Absolutely! To make your stock, first season the neckbones lightly with salt and pepper and roast them at 425 °F (218 °C) for 25 minutes. Then, take celery, carrots, and onions, some peppercorns, and your neckbones and put them in large pot. Fill this pot almost to the top with water, put it on medium-high heat, and then reduce by half. Strain and discard all the veggies and you've got a great stock for making rice, soup, beans, and more.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 2 Helpful 1
Question

What do raw pork neck bones smell like?

Community Answer

I've always used a basic rule of thumb for any meat, fish, poultry or bones: there should be no odor at all! I make a lot of bone broth and throw the bones in a Ziploc bag after removing the meat, then into the freezer they go! Once I have enough bones, I throw them in a pot with seasonings and cover with water. Add 1-2 tbsp of apple cider vinegar (organic with the "mother" is best), let it sit for 30 minutes (helps draw the nutrients from the bones and doesn't affect the flavor at all), then bring to a boil, turn down the heat so that the broth is barely simmering, and let it go for 48 hours. Some cook for only 24, I just think more time = more nutrients.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 8 Helpful 9
Question

How do I smoke pork neck bones if I don’t have a smoker?

Community Answer

I'd think you might not get the amazing smoked flavor any other way than smoking the neck bones, but you could try cooking them in the oven with lots of spices and just a little bit of liquid smoke. It's a pretty good second choice, but use very little....like 3-4 drops for several neck bones. It's a tricky addition, even just a little too much will literally ruin a recipe like a sauce. I don't think it would do too much damage to bones if it's a little heavy, but I would put it in with any liquids in the pan, not on the bones.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 2 Helpful 2

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.

Submit

Video

Read Video Transcript

Tips

You can find pork neck bones in the meat section of most regular grocery stores, or at Chinese or Korean grocery stores.

Thanks
Helpful 8 Not Helpful 2
Try making a stock with the neckbones and veggies like celery, carrots, and onions to use for rice, soup, or beans.

Thanks
Helpful 0 Not Helpful 0