Neck Bones (Pork Neck and Noodles)
Updated Sept. 21, 2021
- Total Time
- About 3½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 3 to 4pounds pork neck bones
- 2teaspoons kosher salt
- 1teaspoon ground black pepper
- 1teaspoon red pepper flakes
- 1onion, diced
- 1½cups elbow-shaped pasta
Nutritional analysis per serving (6 servings)
671 calories; 38 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 56 grams protein; 736 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat olive oil in a Dutch oven or large pot over medium-high heat. Season neck bones all over with salt, black pepper and red pepper flakes. Add neck bones to pot and sear for 4 to 5 minutes, then flip and brown the other side, 4 to 5 minutes more. Add onions and 3 cups water. It's O.K. if the water doesn't cover all the neck bones; they will cook down.
- Step 2
Reduce heat to low, cover and slowly simmer, stirring occasionally, 2½ to 3 hours, or until the meat is very tender and falling off the bone.
- Step 3
Remove the cooked neck bones to a separate bowl. Bring liquid to a boil, then add pasta and more salt and pepper to taste, if desired. Stir constantly for the first 2 to 3 minutes to keep pasta from sticking. Reduce heat to low; cover and cook, stirring occasionally, 8 to 10 minutes, or until pasta is al dente.
- Step 4
Meanwhile, if you'd like, remove the meat from the bones using your fingers or a fork. Discard bones and any cartilage. When pasta is done, stir the cooked meat back into the pot. Serve hot alongside a heaping of greens (collard or mustard) and a hunk of cornbread.
Private Notes
Comments
Great cooks know that if you cook the cartilage a bit longer (3 1/2 to 4 hours), it "melts" and becomes the base for the best broth in the world.
Neck bones are available almost everywhere there's Southern folks. You may have to ask the butcher. Or go to your local ethnic grocer. We make our neckbones with egg noodles but otherwise, the recipe is the same. Ribs might work but the meat will not be as savory and the texture will be different. The meat from neck bones is essentially tenderloin
Effortless and delectable.
Don’t let the FDA find out about this recipe. It is so delicious and addictive that they would likely categorize it as a controlled substance. What a surprise that our local market sells pork neck bones and that they cost about as little as bananas.
Note that an eight quart Dutch oven might require one additional cup of water and it could take 20-30 minutes to brown four pounds of bones.
Magnificent meal. I adapted this based on user comments: separated most of the meat from the bones after 3 hours, then returned bones to pot for one more hour to further break down cartilage. Worthwhile step to take. Otherwise, cooked this per instructions. So good!
Has anyone used smoked pork necks in this?
Thought we had pork neck bones in the freezer, turns out we only had lamb neck bones so that is what I used. Made as per the recipe with this substitution and whoa! So delicious! Definitely my favorite way to date to cook lamb neck bones.
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