Pork Neck Bones - from 2001 Post - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Pork Neck Bones - from 2001 Post (/showthread.php?tid=47589) |
Pork Neck Bones - from 2001 Post - cjs - 01-19-2008 Angel and someone else had a brief conversation back in '01 about Pork neck bones and these recipes were all posted - but, I guess because the thread was so old there was no way to post and bring to the top. But, some really good sounding ideas here - and I do end up with pork bones every once in a while. Thot maybe some other would be interested also.... PORK NECK BONES AND RICE 4 lb. pork neck bones 2 onions, chopped 1 green pepper, chopped 2 large cloves garlic, minced 1 c. uncooked rice 2 1/2 c. stock from cooking pork 2 chicken bouillon cubes 1/2 tsp. powdered oregano 2 dashes Louisiana hot sauce 12 green stuffed olives 1 (4 oz.) can mushrooms oil Purchase meaty bones. Brown bones well in oil. Remove bones and place in kettle with enough boiling water to cover. Cook until meat falls off bone, about 2 hours. Using 2 table- spoons oil from skillet saute next 3 items. Add rice and brown, stirring. Add stock, bouillon cubes, herb and hot sauce. Cover, cook over low heat until rice is tender. Add meat from bones, olives and mushrooms. Heat all together. PORK AND LIMA BEANS 1 (16 oz.) dry lima beans (small) 6 bacon slices, diced 3 lb. pork neck bones 1 (12 oz.) can beer or 1 1/2 c. apple juice 1/3 c. molasses 1 Tbsp. salt Soak beans overnight; drain. In 6 quart Dutch oven, cook bacon until crisp. Remove with slotted spoon and set aside. Cook pork neck bones until browned on all sides in bacon drippings. Set aside with bacon. In drippings, cook beer, molasses, salt and 1/2 cup water until browned bits are loosened and mixture blended. Return meat and bacon to pan. Reduce heat; cover and simmer 1 hour. Stir beans into mix- ture; simmer 1 hour longer or until mixture is fork tender. Makes 6 servings. SUPER STUFFED CABBAGE 1 pkg. ground pork, beef and veal (called meatloaf) 1 pkg. pork neck bones 1 small can sauerkraut 1 (10 or 13 oz.) can tomato sauce 6 or 7 cabbage leaves 1 tsp. hot pepper flakes 3 stalks celery, sliced 2 large onions, sliced 2 Tbsp. roux (French for browned flour) 2 tsp. dried dill 1/2 c. white rice Into large pot, cover pork neck bones and simmer for 1 hour. Add celery, onions, pepper flakes and roux; also tomato sauce, sauerkraut and dill. Put cabbage leaves into separate pot to boil so they are not stiff, but don't let them get too mushy. Drain and cool. Mix ground meats with rice, 2 tea- spoons black pepper and 2 teaspoons salt. Stuff cabbage leaves and secure them with toothpicks (easier than with string). Add to rest of "stuff" and simmer for about 3 hours covered. This will not be a thick sauce when finished. Add salt to taste. Very delicious with rye bread for "dunking." If you have too much meat left over after stuffing cabbage leaves, shape into meatballs and add to rest of "stuff." SPICY RED BEAN STEW 2 lb. red beans 2 onions, chopped 1 can Ro-Tel tomatoes and green chilies 2 1/2 to 3 lb. smoked sausage, chopped into 1/2-inch slices 2 tsp. garlic powder 1 tsp. onion powder 1 to 2 Tbsp. chili powder or to taste 2 to 3 lb. pork neck bones (smoked or plain) 4 Tbsp. liquid smoke Use 40 quart pot. Cover beans with approximately 6-inches of water and put over high heat. Add garlic powder, onion powder, chopped onions and pork neck bones and bring to a vigorous boil with the pot covered. After about 1 1/2 hours boiling, add the Ro-Tel tomatoes and chili powder. Cover and continue to boil until the beans are almost done, approximately 1 1/2 hours more; then add the sausage and liquid smoke. Cut heat and let simmer for about 1 hour. Salt to taste. Serve with rice or whatever. SUPER GLIDE SAUCE 1 (28 oz.) can peeled tomatoes 1 (15 oz.) can Italian style tomato sauce 1 (12 oz.) can tomato paste 1 lb. chop meat 6 Italian sausages (hot or sweet) 4 to 6 pieces fresh chicken (or 1 can chicken) 3 pork neck bones 2 cubes beef or chicken bouillon cubes 1 clove garlic 2 bay leaves 1 large onion, chopped (1 Tbsp. minced onion) 1 pkg. Spatini spaghetti seasoning 1 Tbsp. oregano 1 Tbsp. garlic powder (or garlic salt) 1 tsp. sugar 1 Tbsp. oil Heat oil in large pot. Saute garlic and brown neck bones. Carefully add peeled tomatoes, tomato sauce and tomato paste. Stir to mix. Add all dry ingredients (season to taste), onion and bay leaves. Stir to mix. Pierce sausages. Add all meat; push down into sauce so all covered by sauce. Cover and heat on low heat 4 to 6 hours (2 hours will do but the longer it cooks the more flavoring will be released by the meats). Be sure to stir occasionally so bottom doesn't burn. Note: Mixture will be very thick but do not thin. Cooking will thin it. ALABAMA SOUP 1 1/2 lb. pork neck bones 1 lb. rice 1 large can tomato juice 1 tsp. salt 1 tsp. pepper 1/2 Dutch oven water Boil neck bones until done and tender. Add rice. Cook until done. Add tomato juice. Salt and pepper to taste. Extra good on cold days. PIONEER DISHES 3 to 4 lb. pork neck bones, cooked 3 qt. broth (12 c.) 2 c. yellow corn meal 1 c. water salt to taste Cook neck bones well done; keeping them covered for good broth. Remove bones form broth. Remove meat and run through a coarse grinder. Discard bones and return meat to broth. Let set overnight. Before proceeding, skim grease from broth, then heat to boil. Moisten corn meal with a cup of water. Add to the boiling meat mixture, slowly. Continue cooking until the mixture thickens. Remove from heat and pour into a loaf pan at least 2-inches high. Cool overnight. To serve, slice 1/4-inch servings and fry or broil until brown on both sides. Serve with syrup. COLLARD GREENS 1 qt. water 1 tsp. crushed red pepper 1 1/2 lb. pork neck bones 4 lb. collards 2 tsp. sugar 1/4 c. cider vinegar salt and pepper to taste Place water in large pot. Add red pepper and meat and boil for about 1 hour while preparing greens. Discard damaged or yellow leaves. Cut away tough stems from each leaf and wash collards thoroughly until rinse water is clear of dirt and grit. Collard leaves are large and usually require cutting before cooking. Fold leaf in half at its center vein, fold over once or twice, then cut them in half with scissors. Add remaining ingredients to boiling water, then the greens. Cover and cook rapidly for about 1/2 hour or until greens are tender, but firm. Re: Pork Neck Bones - from 2001 Post - firechef - 01-20-2008 These look nice...as a fan of pork and cooking with pork I will have to play with these some when time allows. Re: Pork Neck Bones - from 2001 Post - Lorraine - 01-21-2008 I haven't seen pork neck bones (mind you, I haven't really looked for them!). I'll have to ask my butcher, these recipes look great. Re: Pork Neck Bones - from 2001 Post - cjs - 09-30-2009 "anon" was looking at this thread - I had forgotten completley about it. But, with so many of us making sausage, we may end up (or start with ) pork bones and what a lot of good ideas for using them up. Re: Pork Neck Bones - from 2001 Post - Gourmet_Mom - 09-30-2009 Awesome! Somehow I missed this the first time you posted it. Pork neck bones and rice is a popular dish here...and best served with the collards you posted. Re: Pork Neck Bones - from 2001 Post - cjs - 10-01-2009 Darn, I just ground up (yesterday) 13 lbs. of pork and not a bone in sight! Re: Pork Neck Bones - from 2001 Post - Gourmet_Mom - 10-01-2009 LOL! That's crazy...I think you need to talk with your butcher and see what he did with your bones. Tell him you want them back! |