396635 Sun Apr 29 16:47:04 -0700 2007 20 31 Home Cooking 0 2525954 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 Sun Apr 29 16:47:04 -0700 2007 10985 MMRuth 1 2525986 The only way I've used them is in Italian "Sunday Gravy" where they add an incredible richness to the sauce. Sun Apr 29 16:58:04 -0700 2007 2525954 39764 coconutz 2 2526559 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. Sun Apr 29 21:25:57 -0700 2007 2525986 10609 Cheese Boy 3 2529158 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. Mon Apr 30 17:04:14 -0700 2007 2526559 13257 pilotgirl210 1 2528036 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. Mon Apr 30 11:50:20 -0700 2007 2525954 10039 Melanie Wong 2 2529075 Yum.... I am also now craving Pork Necks in a very herbal Oaxacan style Green Mole! Mon Apr 30 16:43:51 -0700 2007 2528036 42572 Eat_Nopal 3 2529113 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. Mon Apr 30 16:51:39 -0700 2007 2529075 10039 Melanie Wong 2 3007725 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 Fri Oct 05 09:31:26 -0700 2007 2528036 19878 peachblossom 1 2528608 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... Mon Apr 30 14:20:37 -0700 2007 2525954 11478 Will Owen 1 2528692 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). Mon Apr 30 14:39:10 -0700 2007 2525954 57867 Gin and It 2 2528722 Thanks to all for the suggestions - this one is particularly interesting as I love swedish meatballs. Mon Apr 30 14:47:50 -0700 2007 2528692 10985 MMRuth 1 2528738 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. Mon Apr 30 14:53:14 -0700 2007 2525954 95371 ASK THE BUTCHER 2 2529135 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. Mon Apr 30 16:58:18 -0700 2007 2528738 50431 chef chicklet 1 2529177 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. Mon Apr 30 17:10:39 -0700 2007 2525954 95410 Flee 1 2529346 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. Mon Apr 30 18:08:56 -0700 2007 2525954 27741 augustiner 2 2536113 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, Wed May 02 16:30:59 -0700 2007 2529346 95410 Flee 1 5165435 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? Sun Nov 08 13:53:57 -0800 2009 2525954 72135 moglia 2 5165600 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. Sun Nov 08 15:19:54 -0800 2009 5165435 116047 The Professor 2 5166765 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. Mon Nov 09 07:27:45 -0800 2009 5165435 86822 hohokam 1 5165540 In Arkansas these are stewed and served with rice or bread, or you could add dumplings. Mmmmmmmm . . . . Sun Nov 08 14:50:30 -0800 2009 2525954 10380 kittyfood 2 5166576 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. Mon Nov 09 05:45:46 -0800 2009 5165540 1121375 visciole