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Apr 29, 2007 04:47 PM

What to do with chopped up pork neck?

So, on an adventure to Brooklyn ( ), I bought some chopped up pigs' necks, now residing in my freezer.

Any ideas on how to use them?


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  1. 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

      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

        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. 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

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

        1. re: Eat_Nopal

          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

          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. 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. 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

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

            2. 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

                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.