Pork Neck Bones - from 2001 Post
  Re: (...)
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....


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

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.


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.


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."


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.


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.


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.


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.


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.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Pork Neck Bones - from 2001 Post by cjs (Angel and someone el...)
These look nice...as a fan of pork and cooking with pork I will have to play with these some when time allows.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
  Re: Re: Pork Neck Bones - from 2001 Post by firechef (These look nice...as...)
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.
Practice safe lunch. Use a condiment.
  Re: Re: Pork Neck Bones - from 2001 Post by Lorraine (I haven't seen pork ...)
"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.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Pork Neck Bones - from 2001 Post by cjs ("anon" was looking a...)
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.
Keep your mind wide open.
  Re: Re: Pork Neck Bones - from 2001 Post by Gourmet_Mom (Awesome! Somehow I ...)
Darn, I just ground up (yesterday) 13 lbs. of pork and not a bone in sight!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Pork Neck Bones - from 2001 Post by cjs (Darn, I just ground ...)
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!
Keep your mind wide open.

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