Southern Style Neck Bones Recipe

Pork neck bones: These are the main protein for the dish, providing rich flavor and tender meat when slow-cooked.

Onion: Adds sweetness and depth to the broth, enhancing the overall flavor of the dish.

Garlic: Provides a robust and aromatic flavor that complements the pork.

Salt: Essential for seasoning and bringing out the natural flavors of the ingredients.

Black pepper: Adds a mild heat and enhances the savory taste of the dish.

Paprika: Gives a subtle smokiness and a touch of color to the broth.

Water: Used to create the broth in which the neck bones will simmer and become tender.

For an extra depth of flavor, consider browning the neck bones in a bit of oil before adding them to the pot. This caramelizes the surface and adds a rich, savory note to the broth. Additionally, you can add a bay leaf or two during the simmering process for an aromatic touch.

• pork neck bones - Substitute with beef neck bones: Beef neck bones provide a similar texture and rich flavor, making them a good alternative for this recipe.

• pork neck bones - Substitute with smoked turkey necks: Smoked turkey necks offer a smoky flavor and tender meat, which can enhance the dish while keeping it flavorful.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions, which can add a subtle depth of flavor.

• onion - Substitute with leeks: Leeks provide a mild onion-like flavor and can add a unique twist to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack the same intensity of flavor.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor along with their own unique taste.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami, enhancing the overall flavor profile.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often described as more earthy.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and a different kind of spiciness to the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor along with the mild heat of regular paprika.

• paprika - Substitute with chili powder: Chili powder can add a bit more heat and complexity to the dish, though it may alter the flavor profile slightly.

• water - Substitute with chicken broth: Chicken broth can add more depth and richness to the dish compared to plain water.

• water - Substitute with vegetable broth: Vegetable broth can add a subtle flavor and richness, making it a good alternative for a more complex taste.

• Allow the pork neck bones to cool completely before storing. This helps to prevent condensation, which can lead to soggy meat and bacterial growth.
• Transfer the cooled neck bones and any remaining broth into an airtight container. If you have a lot of broth, consider using a separate container for it.
• Label the container with the date and contents. This is especially useful if you have multiple leftovers in your fridge or freezer.
• Store the container in the refrigerator if you plan to consume the neck bones within 3-4 days. Make sure the refrigerator is set to 40°F (4°C) or below to keep the meat fresh.
• For longer storage, place the container in the freezer. The neck bones can be frozen for up to 3 months. Ensure your freezer is set to 0°F (-18°C) or lower.
• When ready to reheat, thaw the neck bones in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.
• Reheat the neck bones on the stovetop over medium heat until they are thoroughly warmed. You can add a splash of water or broth to keep the meat moist.
• If you prefer, you can also reheat the neck bones in the microwave. Place them in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• Serve the reheated neck bones with your favorite sides, just as you would when freshly cooked. Enjoy the rich, comforting flavors of this Southern classic once again!

• Stovetop Method: Place the leftover neck bones in a pot. Add a splash of water or broth to keep them moist. Cover the pot and heat over medium-low until warmed through, stirring occasionally to ensure even heating.

• Oven Method: Preheat your oven to 300°F (150°C). Place the neck bones in an oven-safe dish. Cover with foil to prevent drying out. Heat for about 20-30 minutes, or until the meat is thoroughly warmed.

• Microwave Method: Place the neck bones in a microwave-safe dish. Add a bit of water or broth to keep them moist. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power in 1-2 minute intervals, stirring in between, until hot.

• Slow Cooker Method: Place the neck bones in your slow cooker. Add a small amount of water or broth. Set the slow cooker to low and heat for 1-2 hours, or until the meat is warmed through.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the neck bones in the basket, cover, and steam for about 10-15 minutes, or until heated through. This method helps retain moisture and tenderness.

• Large pot: A large pot is essential for cooking the neck bones and ensuring they have enough space to simmer properly.

• Knife: A knife is needed to chop the onion and mince the garlic.

• Cutting board: A cutting board provides a safe surface for chopping the onion and mincing the garlic.

• Measuring spoons: Measuring spoons are used to accurately measure the salt, black pepper, and paprika.

• Tongs: Tongs are useful for handling the neck bones, especially when placing them into the pot or turning them during cooking.

• Wooden spoon: A wooden spoon is ideal for stirring the ingredients in the pot.

• Colander: A colander is used to rinse the neck bones under cold water before cooking.

• Paper towels: Paper towels are needed to pat the neck bones dry after rinsing.

• Stove: A stove is necessary to bring the pot to a boil and then simmer the neck bones.

• Serving dish: A serving dish is used to present the cooked neck bones with your favorite sides.

Prep ingredients ahead: Chop the onion and mince the garlic the night before to save time on the day of cooking.

Use a pressure cooker: Instead of simmering for 2 hours, cook the neck bones in a pressure cooker for about 45 minutes to achieve tender meat.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-measured spices: Measure out the salt, black pepper, and paprika in advance to streamline the cooking process.

Quick clean-up: Line your pot with a slow cooker liner for easy clean-up.