Braised Pork Neck Bones

Ingredients

• 1.81 kg (4 lb)pork neck bones
• 15 ml (1 tbsp)olive oil
• 120 ml (½ cup)cider vinegar
• 480 ml (2 cups)chicken stock
• 120 ml (½ cup)water
• 1yellow onion, chopped
• 2 mediumcarrots, peeled and diced
• 4 clovesgarlic, diced
• 120 ml (½ cup)pickled vegetables, such as jalapeño peppers, okra or cactus, plus brine
• 1 tsppaprika
• 1 tspkosher salt
• 1 tspblack pepper
• ½ tspred pepper flakes
• 2bay leaves
• 198 g (7 oz)chipotle peppers plus sauce

Instructions

1. 1

   Rinse the bones

   Rinse the pork neck bones under water.

2. 2

   Season the pork

   Season the neck bones with salt and black pepper.

3. 3

   Preheat the oven

   Heat the oven to 175°C (350°F).

4. 4

   Brown the bones

   Heat a Dutch oven over medium heat. Once hot, add the olive oil and brown the neck bones on all sides. Remove them from the pot and set aside.

5. 5

   Cook the vegetables

   Add the onion, garlic and carrots to the pot and sauté for 2–3 minutes. Add half the salt, pepper and paprika.

6. 6

   Mix the braising liquid

   Add the chicken stock, cider vinegar, water, bay leaves, red pepper flakes, pickled vegetables with 60 ml (¼ cup) of their brine, chipotle peppers with their sauce, and the remaining spices. Mix well.

7. 7

   Braise in the oven

   Return the neck bones to the pot. Bring the liquid to a boil, then reduce it to a simmer and cover the pot. Transfer it to the oven and cook for 1½ hours.

What are braised pork neck bones?

Neck bones are bony, richly flavoured cuts of pork that suit slow cooking. Braising combines an initial browning with a covered cook in liquid, giving the meat time to become tender while the broth takes on flavour.

This modern Soul Food-style version pairs the pork with onion, carrots and garlic, then adds chipotle, pickled vegetables and vinegar for a smoky, spicy, tangy broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 29g protein, 22g carbs, 9g fat.

The pork supplies most of the protein and fat, while the carrots, onion and pickled vegetables contribute some of the carbohydrates. Serve a measured portion with vegetables and a starch such as rice or cornbread to make a more balanced plate.

Why brown the bones first?

Brown the neck bones on all sides in the hot oil before adding the liquid. Work in batches if needed so the pieces have room to make contact with the pot rather than steaming against one another.

The browned pieces and the flavour left in the pot form the base for the vegetables and braising liquid.

Build the flavour in layers

Vegetables: Give the onion, garlic and carrots 2–3 minutes in the pot, then stir in half the salt, pepper and paprika as directed.

Brine and chipotle: The pickled vegetables and their brine bring a sharp, salty note, while the chipotle peppers and sauce contribute smoky heat. Stir the liquid ingredients and remaining spices together before returning the pork to the pot.

Keep the braise gentle

Bring the mixture to a boil on the hob, then turn it down to a simmer before covering the pot and moving it to the oven. A covered pot helps the pork cook in the braising liquid rather than letting it evaporate quickly.

The recipe gives an oven temperature of 175°C (350°F) and a cooking time of 1½ hours. Keep the lid on during that time.

Check the texture

The pork should be tender after the stated cooking time. If it still feels firm, continue cooking until it softens, keeping the pot covered.

Take care when serving: neck bones contain bones, so check each portion as you eat.

Serving ideas

Serve the neck bones with some of the cooking liquid so the smoky, tangy broth is part of the meal. Rice, cornbread or another simple starch can sit alongside it and catch the sauce.

A crisp green vegetable or a fresh salad offers contrast to the rich braise.

Recipe notes & tips

• Pat the neck bones dry after rinsing if they are wet, so they brown more readily.
• Brown the pork in batches if the pieces crowd the Dutch oven.
• Measure out 60 ml of pickled-vegetable brine for the braising liquid.
• Use a pot with a lid that can go safely from the hob into the oven.
• Check that the pork is tender before serving, and handle the bones carefully.

Variations

• Change the pickles: Use jalapeños, okra or cactus, as listed, for a different pickled flavour.
• Adjust the heat: Use fewer chipotle peppers or red pepper flakes for a milder braise.
• Add greens: Serve with cooked greens on the side for a vegetable accompaniment.
• Serve with rice: Spoon the braising liquid over rice alongside the pork.
• Use cornbread: Offer cornbread to accompany the broth.

Common mistakes to avoid

• Crowding the pot: The bones may steam instead of browning; brown them in batches.
• Skipping the browning: The braise misses the flavour from the browned pork; brown all sides before setting the bones aside.
• Boiling throughout: A hard boil can make the liquid reduce quickly; lower it to a simmer before covering.
• Forgetting the brine: The recipe uses 60 ml of pickling brine; measure it before adding the liquid ingredients.
• Serving before tender: If the meat is still firm, keep cooking it covered until it softens.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat gently in a covered pan until steaming hot throughout, adding a little water or stock if the broth has reduced.

Frequently asked questions