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What to do with chopped up pork neck?

MMRuth Apr 29, 2007 04:47 PM

So, on an adventure to Brooklyn ( http://www.chowhound.com/topics/396349 ), I bought some chopped up pigs' necks, now residing in my freezer.

Any ideas on how to use them?

TIA

  1. c
    coconutz Apr 29, 2007 04:58 PM

    The only way I've used them is in Italian "Sunday Gravy" where they add an incredible richness to the sauce.

    2 Replies
    1. re: coconutz
      Cheese Boy Apr 29, 2007 09:25 PM

      Agree. Pork neck adds a great flavor to a ragu. Another great use for this very inexpensive cut of meat is to make curried pork. Follow your recipe for curried beef, chicken, or goat, just substitute pork instead (on the bone is fine).
      If you like curry, you won't be disappointed with the results.

      1. re: Cheese Boy
        pilotgirl210 Apr 30, 2007 05:04 PM

        My mother's infamous spaghetti sauce always features pork neck bones. They thicken the sauce. Make your sauce in a large Dutch oven with pork ribs, beef country ribs and the neck bones. Add canned tomatoes, tomato puree, Italian spices, a number of bay leaves and cook on low for two days. OMG.......heaven.

    2. Melanie Wong Apr 30, 2007 11:50 AM

      I've been going through pounds and pounds of pork necks to made a traditional Cantonese herbal soup, ching bo leung. After it has cooked enough for the meat to pull from the bones, I strain out pieces, remove the meat, and return the bones to the soup pot. Then I've been using the succulent, smooth pork meat to make tinga poblana or chile verde. Like Cheese Boy, I've also made a red curry with kabocha squash and the pork meat that was wonderful.

      3 Replies
      1. re: Melanie Wong
        Eat_Nopal Apr 30, 2007 04:43 PM

        Yum.... I am also now craving Pork Necks in a very herbal Oaxacan style Green Mole!

        1. re: Eat_Nopal
          Melanie Wong Apr 30, 2007 04:51 PM

          I really love the texture of the meat from pork neck bones. I sometimes brown some cubes of fresh pork belly to add to the pot of stew for a little different texture and taste for contrast and complexity and to bring up the volume. I've been able to yield about 2 cups of meat from 3 lbs. of pork neck bones.

        2. re: Melanie Wong
          p
          peachblossom Oct 5, 2007 09:31 AM

          How do you make the ching bo leung? It sounds tasty and I'd love to try to do that with some pork neck meat that I bought

        3. Will Owen Apr 30, 2007 02:20 PM

          Around this house, they're most often the basis for a pot of gumbo: browned in oil or lard with some onion and herbs, then water and/or whatever broth I have that needs using, brought just to the boil, skimmed, then simmered for an hour or so. The bones/meat are then strained out and separated, the gumbo made with the broth, and the meat added at the end so it won't overcook.

          My mom once substituted these for spareribs cooked with sauerkraut, and they were really messy to eat but awfully good. I was grease from chin to forehead and ear to ear, and as happy as I've ever been. I suppose one could eat these with utensils, but what the hey - we ate in the kitchen and the sink was right there...

          1. Gin and It Apr 30, 2007 02:39 PM

            After browning in the oven in a pyrex dish, and boiling for stock, removing the grease, etc., I concentrate the liquid way down and use as the base for gravy for swedish meatballs (concentrated stock + sour cream).

            1 Reply
            1. re: Gin and It
              MMRuth Apr 30, 2007 02:47 PM

              Thanks to all for the suggestions - this one is particularly interesting as I love swedish meatballs.

            2. a
              ASK THE BUTCHER Apr 30, 2007 02:53 PM

              you could grind it one more time add a little salt ,black pepper ,and fennel, you will have mild italian sausage, mix in your favorite dishes or make into patties for on the grill, great o yea if you use red pepper instead of black you will have hot sausage this is if the meat is off the bone if not just use it to flavor sauce.

              1 Reply
              1. re: ASK THE BUTCHER
                chef chicklet Apr 30, 2007 04:58 PM

                I've used pork neck in soup,mainly bean. Usually in the crockpot and then remove the meat from the bones, a delicious and rich sauce and different than the usual hamhock or ham bone flavor.

              2. Flee Apr 30, 2007 05:10 PM

                If you like spicy Korean style use in in your Kim chi ji gae. Another way, non-spicy boil it in water for about an hour w/ korean soy bean paste and then add napa cabbage,scallion last 15 mins of cooking don't forget to season to taste for both recipes.

                1. augustiner Apr 30, 2007 06:08 PM

                  funny. i was just searching unsuccessfully for pork neck at a local korean market, because i'm planning on trying my hand at making kamjatang, a spicy pork neck and potato soup.

                  1 Reply
                  1. re: augustiner
                    Flee May 2, 2007 04:30 PM

                    korean markets charge more money for the neckbones. You're better off going to a regular supermarket and asking the butcher for some if they don't carry pre-packed. They are cheap,

                  2. m
                    moglia Nov 8, 2009 12:53 PM

                    What's the best way to add these to a "gravy"-style tomato sauce? Should the neck bones be cooked separately, then add the meat to the sauce, or should I just throw the bones in the sauce and let it go for a few hours?

                    2 Replies
                    1. re: moglia
                      The Professor Nov 8, 2009 02:19 PM

                      Just a quick sear/browning in some oil and then into the gravy to braise.
                      The character it adds to the sauce is unsurpassed, and the meat off of the bones is quite succulent.
                      Yum.

                      1. re: moglia
                        hohokam Nov 9, 2009 06:27 AM

                        The Professor nailed it. For a specific example, all you need to do Google up a link to Lidia Bastianich's (fantastic and bulletproof) Sugo di Carne recipe.

                      2. k
                        kittyfood Nov 8, 2009 01:50 PM

                        In Arkansas these are stewed and served with rice or bread, or you could add dumplings. Mmmmmmmm . . . .

                        1 Reply
                        1. re: kittyfood
                          visciole Nov 9, 2009 04:45 AM

                          Pork neck is good for Bolognese sauce or for Italian meatballs, polpettine -- I like Marcella Hazan's recipe which calls for beef, but you can mix the two with great results.

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