Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 18, 2012 02:12 PM

"Pork Neck" - what to make?

I have almost 3 kilograms (6.6 lbs) of something labeled in the netherlands as "pork neck". It's frozen in the freezer and I want to make something delicious (Slow roasted in the oven with a marinade?) for a dinner party of 8 people on Friday. Suggestions?

  1. Click to Upload a photo (10 MB limit)
  1. I add pork neck bones to my italian gravy - they add a lot of flavor to spaghetti sauce. There's a lot of small bones, and you really have to work to get to the meat off of those small bones. I don't know if I would serve it to guests. For my family, I'd slow braise in tomato/red wine/garlic sauce until it all falls apart.

    1 Reply
    1. Here in the US this usally means pieces of bone with some meat attached. I usally use this for a chilie or a stew. However, if it's what i think it is. Our closest equivilent would be a whole pork loin. If you are looking to get ambitious, how about porchetta.

      5 Replies
      1. re: mike0989

        What is porcetta? I actually do not think there are any bones in my cut, or very few

          1. re: mike0989

            OK, I've looked at this a bit more. It is from the other end of the pig, but it does often come in more of loin form in some places. It's going to be a bit fatter than a loin, but so much as say pork belly. That said, pochetta is probably a good bet. It will also lend itself to stew or braised dishes. Alternatively, it supposed to make some of the best chops one can get. Not sure how that would fly with guests though

            1. re: mike0989

              I also make soup with it, but a 'white girls' verson of menudo for those who may never try it with the pork stomach.

            2. I used to get pork neckbones from the Latino market down the street back when Mrs. O was still carnivorous, and use them as the base for a big pot of gumbo we would eat all week. They'd simmer with an onion and some other stock-making items until the meat was removable, then the bones would go away (sorry, dog) and then I'd add veges, chicken, whatever.

              My first encounter with them was when my dad brought a bunch home and suggested cooking them with sauerkraut like spareribs. Mom did that, and although it was the messiest meal of my childhood - utensils were useless - it was one of the most delicious. Might do that sometime when Mrs. O is out of town …

              1. To take it in another direction, We've made this one several times. It calls for grilling, but I'm sure it will adapt nicely to an oven


                1 Reply
                1. re: mike0989

                  Super helpful, guys, thanks. Translating meat cuts is one of the most challenging things cross-culturally!!!