Soul Food Style Pork Neck Bones
This recipe for soul food style pork neck bones will give you tender, fall-off-the-bone meat thats flavorful, succulent and juicy. This pork neck bone recipe is a dont miss dish, perfect for Sunday dinner and the slow cooker makes it so easy
This recipe for soul food style pork neck bones will give you tender, fall-off-the-bone meat thats flavorful, succulent and juicy. This pork neck bone recipe is a dont miss dish, perfect for Sunday dinner and the slow cooker makes it so easy
- Carbohydrate 4.23619229712583 g
- Cholesterol 0 mg
- Fat 3.53155520984023 g
- Fiber 0.594218754183495 g
- Protein 0.441725833936918 g
- Saturated Fat 0.271452125112377 g
- Serving Size 1 1 Serving (355g)
- Sodium 875.500291670024 mg
- Sugar 3.64197354294234 g
- Trans Fat 0.0558396875275063 g
- Calories 49 calories
Step-by-step
- Clean the pork neck bones.
- Drizzle the neck bones with the vegetable oil, and apple cider vinegar.
- Season the neck bones with all of the seasonings, then place them in the slow cooker.
- Sprinkle in the cornstarch, and stir. Make sure that all the neck bones are coated with the cornstarch.
- Toss in the chopped onions.
- Pour in the water or chicken broth.
- Place the lid on the slow cooker, and cook on high for 4 hours.
- Make sure that you periodically stir the neck bones ( every hour).
- Once done serve, and enjoy! XOXO
Richly gelatinous and deeply savory, properly braised pork neck bones yield meat that yields effortlessly from the bone into a thick, glossy broth. This cut requires extended cooking to break down the connective tissue surrounding the cervical vertebrae, transforming a budget-friendly ingredient into a dish with remarkable depth.
- Coat the meat thoroughly with cornstarch before braising, as this starch hydrates during the cooking process to naturally thicken the surrounding liquid without requiring a separate slurry.
- Substitute water with low-sodium chicken broth at a one-to-one ratio to build a more savory base, but adjust the added kosher salt downward to prevent over-seasoning as the liquid reduces.
- Maintain a high heat setting on the slow cooker for four hours, ensuring the collagen reaches the necessary threshold for gelatin conversion.
- Stir the contents every hour to redistribute the rendering fat and prevent the spices from settling and scorching at the base of the insert.
Properly cooked neck bones will show clear separation between the meat and bone structure. Store leftovers in an airtight container for up to three days, during which the broth will set into a firm gel due to the released collagen.
