HOME > Chowhound > Home Cooking >

Discussion

pork neckbones

I just bought a few pounds from the local meat cutter. I have some ideas of what to do with them (I'm assuming you can braise them with a mix of veg and just dump the whole mess into a bowl or over some noodles or biscuits), but I'm also curious if anyone has any ethnicity-specific ideas, like pork and sauerkraut, or something with a more latin flair, or anything that can easily be made as a one-pot meal?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Gamja tang! One of my favorite soups. I think user hannaone has a recipe, but I can't find it right now. Here's another one:

    http://korean-cuisine.blogspot.com/20...

    1 Reply
    1. re: link_930

      Gamjatang - Pork Neckbone and Potato Soup
      감자탕
      Gamjatang is a hearty tasty soup with rich deep flavor. True Korean "comfort food", each household has it's own slightly different take on this traditional dish.

      Ingredients
      Par boil
      4 pounds Pork neck or spine bones
      8 cups water

      Simmer Ingredients
      Spine bones from first boil
      6 cloves garlic
      2 large green onions (white only - reserve the green for the final stage)
      1 ounce ginger
      8 cups water

      Boil
      Spine bones and broth from Simmer Step
      8 young boiling potatoes (round red potatoes)
      12 cloves garlic

      Cabbage Par Boil
      8 Napa cabbage leaves (outer and second layer leaves)
      1/2 teaspoon salt

      Seasoning Paste
      2 tablespoons coarse ground dried red chili pepper
      2 tablespoons fine ground red chili pepper
      6 cloves garlic
      1/2 ounce ginger
      1 1/2 tablespoons rice wine
      1 tablespoon anchovy sauce
      3 tablespoons water

      Final
      4 ounces radish greens
      2 ounces mung bean sprouts
      1 bunch (12 leaves) perilla (shiso) leaves
      2 hot green chili peppers
      Parboiled cabbage leaves
      Seasoning paste
      2 tablespoons toasted sesame seeds
      1/2 teaspoon black pepper
      1 tablespoon doenjang (Korean miso)

      Par Boil:
      Rinse the bones well in cold water, then cover and soak for about 2 hours.
      Drain the bones and rinse again in cold water.
      Place the bones in a stock pot, cover with water, and bring to a boil over high heat.
      Boil for five minutes, remove from heat, drain, and rinse again.

      Simmer Step:
      Slice the garlic in half from top to bottom.
      Slice the ginger in medium slices.
      Cut the onion white in half from top to bottom.
      Cover the bones in 8 cups water, add simmer ingredients, and bring to a slow simmer over med low heat.
      Simmer uncovered for two hours, adding more water as needed to maintain 3/4 the original volume.

      Potato Prep:
      Rinse the potatoes well in cold water.
      Bring a second pot of water to a boil, add the potatoes, and cook for 15 minutes.
      Remove from heat, drain, and rinse in cold water, then peel when cool enough to handle.

      Cabbage leaves:
      Bring a pot of water to a boil, add salt and cabbage, and boil 2 to 3 minutes.
      Remove from heat, drain, and rinse in cold water.

      Bean Sprouts, Chili peppers, onion green, and Perilla Leaves:
      Rinse the bean sprouts in cold water, removing the root tails and any green or brown shells around the heads.
      Remove stems from chili peppers then cut into slices on a diagonal.
      Chop the onion greens.
      Rinse the perilla leaves in cold water, then cut into narrow strips lengthwise.

      Seasoning Paste:
      Peel the garlic and ginger then place in a blender with the water and liquefy.
      Mix all paste ingredients together in a small bowl and let stand for at least fifteen minutes to let flavors develop.

      Sesame Seeds:
      Place the the sesame seeds into a dry pan over medium heat.
      Cook until seeds are a light golden brown, shaking or stirring often.
      Remove from heat and let cool.
      Crush seeds in a mortar, pulse in a blender, or powder in a coffee grinder.

      Final:
      Remove the pot with the neckbones from heat.
      Carefully take the bones out of the pot with tongs or a slotted spoon and set aside.
      Remove remaining vegetable matter from the broth and discard.
      Strain the broth into another pot.
      Return the bones to the broth and bring to a boil over high heat.
      Add the potatoes, doenjang paste, and the seasoning paste, then boil until potatoes are done (a chopstick or fork can pass through with little resistance).
      Add the Bean Sprouts, pepper, cabbage leaves, perilla strips, sesame powder, and the sliced chili peppers and cook another five minutes.
      Sprinkle with chopped onion greens and serve hot with steamed white rice and kimchi.

    2. Neck bones are THE key ingredient to a lot of Italian grandmothers' long-simmered gravy. Some remove them and return the meat to the sauce, while others serve them to be eaten with the hands like ribs.

      Also very good in gumbo. Here, I'd separate the meat before you serve.

      2 Replies
      1. re: dmd_kc

        Yes, a very good Italian friend makes hers with neck bones too. As did her mother and grandmother. Delicious.

        1. re: dmd_kc

          I use them in my italian gravy, and I pull them out, and eat them as my 'chef's treat'. I would hesitate to serve them as/is, to be honest, because some of those bones are so tiny. I'd probably pull off all of the meat, if I wanted to share....

        2. Not a fan of her cooking, but this recipe sounds pretty good (omitting butter, adding herbs):
          http://www.foodnetwork.com/recipes/pa...

          1. My dad brought a big bunch home one night and Mom did the spareribs-and-kraut recipe with them. Omigawd. Very messy to eat, had to use fingers to get in there and poke stuff loose, and when we were done we were greasy and grinning like lunatics. Never did it again, but the memory lingers...

            I buy them as a foundation for gumbo. Simmer them gently in diluted chicken stock, cool, dig all the meat out and then proceed. And one of these days by golly I'm going to have them with kraut again.

            1 Reply
            1. re: Will Owen

              I've never tried them with sauerkraut -- but my favorite meat market always has them, and I was planning on trying something new this coming Monday night. You've given me my menu, Will! Mom's gonna be in town, and she will DEFINITELY be into this.

            2. Thanks for the recommendations! I am currently torn between just doing a generalized braise with veg and maybe some rice at the end, or trying an old school Italian grandma sauce. I know that traditionally, ground meats are probably used, too, but I'm on the unemployed budget and want to work with what I've got. It seems like any general tomato sauce would be great simmering with the neckbones for a day. Hmmmmmmm. I'm gonna sleep on it, double check for additional suggestions tomorrow, and make my decision then.

              Im really intrigued by the Korean soup, but it seems to call for a number of ingredients that I don't have access to at the moment. :(