When I couldn’t discover anyone else’s recipe for cooked pork neck bones, I decided to add my own. A Southern dish to keep you warm that’s ideal for the fall and winter or stretching a dollar. It goes great over rice with collard greens, cornbread, and candied yams, according to my family.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 3 hrs 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 9 pounds pork neck bones
- 2 ½ teaspoons ground black pepper
- 2 ½ teaspoons adobo seasoning
- 1 teaspoon thyme
- water
- 2 cups red cooking wine
- ½ cup vinegar
- ½ cup chopped cilantro
- ½ cup chopped fresh basil
- 2 white onions, sliced
- 2 green bell peppers, seeded and cut into strips
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
Instructions
- Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
- Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
- Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.
Nutrition Facts
| Calories | 856 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 276 mg |
| Dietary Fiber | 4 g |
| Protein | 101 g |
| Saturated Fat | 11 g |
| Sodium | 2523 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve never had pork necks before and they turned out very tender and good. I added a little more salt and used regular red wine instead of cooking wine.
Very good..I need to learn to use more salt..Do not omit vinegar and do not overcook again.
Delicious, thanks for sharing! I left out the vinegar, and threw in some beet and collard greens. Put everything into the pressure cooker, ready in no time.