Pork Neck question.

You can head my way Cousin Eddie er Pat. :ohmy: :woohoo:
Glad it is over with. We got bombarded eariler this year.

Mike

I remember them well as a regular dish growing up. here is how i do mine,
sauerkraut, apples, and crushed pineapple, touch of nutmeg and shake or two of cinnamon.
rinse the kraut and drip drain in a collander.
put in a layer then a layer of neck bones then the apple chunks dust with the spices. finish the rest of the kraut then top with the crushed pineapple, juice and all.
cover and egg at 350 ish for two or more hours until the meat falls from the bone and man that is some good eatin'.

Not to forget --

Roast the pork neck chunks, and from there make pork stock... :woohoo:

It takes more initial volume to get stock [compared to chicken and turkey stock], but with the cost of the pork necks -- who cares.

But -- I must admit -- having become fully handicapped with multiple spinal injuries and four spinal surgeries, I sure don't like thinking about neck bones... :unsure: :unsure:

Too close to home, as it were...

[I am ambulatory]

~ B

Roast the bones and make a pizza sauce. Found this recipe below.

3 to 4 pounds of pork neck bones
1 Tbls of olive oil
1 28oz can of tomato puree
1 28oz can of tomato sauce
2 28oz cans of water
1 can of tomato paste
2 Tbls of dried basil
1 Tbls of sugar
Salt, pepper and garlic to taste
1 tsp of crushed red pepper flakes (optional)




PREPARATION


Clean and dry about 3 to 4 pound’s of pork neck bones
Fry them until brown in a large Dutch oven in about a tablespoon of olive oil and salt and pepper and some garlic powder to taste.
Once browned add to pot one large 28 ounce can each of Tomato Puree and Tomato Sauce and one can of each of water (note: if you like a thicker sauce add any size can of tomato paste and two cans of that size, of water also to this mixture)
Then add salt, pepper and garlic to taste about 2 tablespoons of dry basil and one tablespoon of sugar (very important because it cuts down the acidity) You can add red pepper flakes if you like a little heat to your sauce.
Bring to a high simmer on medium heat and then lower to a slow simmer for about 3 hours stirring every 20 minuets.
Do not cover all the way; leave the lid half open…that’s it!Enjoy! This just smells like Sunday!!