Cook Smoked Pork Neck Bones
Smoked pork neck is an example of the types of food our great grandparents ate because they didn't want to waste anything. Pork neck bones are what's left after the boneless roast, valued for its rich taste, is removed. They are simmered or braised and used in a wide variety of dishes all over the world. Smoked pork neck bones are readily available in some places and you have to ask for them in others. If you've never seen or tasted this chewy, rich meat, this will be a challenge to try something new. Add this to my Recipe Box.
Instructions
1. Buy pork neck bones either smoked or fresh. In this country, we simmer pork neck bones in seasoned broth or wine but in Europe, they are usually braised. Either way, they are most easily finished in a crock pot or slow cooker. Pork neck can be served in a delicious variety of ways, thanks to the inventiveness of the working classes of the world.
2. Simmering leeches the salt used in curing from smoked neck and and fat from fresh meat. Season chicken broth with rosemary, parsley and a little salt and pepper or simmer your smoked neck in a mixture of a dry red wine and water seasoned with parsley and rosemary. Gently simmer smoked pork neck bones in seasoned boiling water or a wine stock for about an hour and a half or until soft and cooked throughout.
3. To braise pork neck, brown the meat in a hot pan with a little butter or cooking spray and then put it in a slow cooker with enough wine or seasoned broth to just about cover it, Cook on low for an hour or until tender.
4. Use smoked pork neck instead of more expensive ham in soups and stews. Home made bean soup packets are widely available in markets and easy to cook up with the addition of water, a can of tomato paste, a crock pot and a little time. After boiling your pork neck, skim and use the cooking water for your bean soup. Add the meat from the pork necks for the last half hour of simmer for a rich, mellow backup to the beans. A loaf of hot French bread and a salad will complete a great late autumn or winter meal.
5. Serve smoked pork Bohemian-style with potato dumplings (available where Czech or Slovak foods are stocked), braised cabbage and vegetables with porcine sauce. Porcine sauce is made with the liquid used to cook the pork. If you want to try this preparation, braise rather than simmer your pork. Simmer on low for about an hour and use some of the (skimmed) liquid to make the porcine sauce by adding a little cornstarch. Braise your cabbage and vegetables (carrots, beans, shredded beets work well) separately, using the rest of the broth from the simmer.
6. Germans cook their cabbage as sauerkraut to serve with pork. Potato pancakes are also popular with pork. The dish shown features a pungent, sweet sauce, made with crushed pineapple, thickened with cornstarch and simmered with dried cherries and raisins. The sauce is ladled onto the pork and served with potatoes and green beans.
7. Pork is a staple of Asian cuisine and the lowly pig neck can be used with a hoisin sauce in a variety of dishes, served over rice with steamed vegetables or in curries. Try braised neck with tofu and Shitake mushroom over fried rice with a garlic-peanut sauce. Make a sauce using Japanese soy, garlic, five spice powder and brown sugar for a variation on Teriyaki.
8. Give your pork a Latin flair by presenting pulled pork with an escabeche, a sort of spicy chutney with chili and garlic in a fish sauce base. Or use red beans and rice as an accompaniment. Pork necks are served in the American South with beans and rice, mashed potatoes, corn bread (or hush puppies), collard greens or any steamed vegetable in season.
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