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Yo, yo, yo! This is your favorite flavor nerd, broadcasting live from Flavor Central, bringing you a pork neck recipe that hits all the right notes and takes your taste buds on a soulful journey.

Today, we’re diving deep into a dish that’s as bold as a brass section and as smooth as a bassline—Briney Pork Neck Bones with Pickled Vegetables. This ain’t just any ol’ dish; it’s a celebration of flavor, texture, and a little funk for your soul.

We’re talking tender, fall-off-the-bone pork neck bones, slow-braised in a rich, tangy, and smoky bath, then topped with a medley of vibrant, pickled vegetables that’ll make your mouth dance. If you’re ready to take your taste buds to the next level, buckle up, because this dish is about to bring the flavor heat!

Related Neck Bones Posts:

Neck bones, beef or pork, are the ultimate comfort food. It's also that classic soul food. It's on the menu in just about any hole in the wall soul food joint or any given Southern households. It's one of my mom's favorite dishes and I made this with her in mind.

This recipe isn't the typically boiled neck bones version. I elevated things on the flavor tip by slow cooking the neck bones in a briny broth plus pickled vegetables..

What Are Pork Neck Bones

Now, some of y’all might be asking, “What exactly are pork neck bones?” Let me break it down for you. Pork neck bones are the meaty, bony cuts from the neck of the pig. These humble cuts may not be fancy, but they pack a serious punch of flavor. When cooked low and slow, those bones release rich, gelatinous goodness that transforms any dish into a savory, lip-smacking masterpiece.

Pork neck bones are a staple in Southern soul food cooking, where folks know how to take simple ingredients and turn them into something extraordinary. They’re the unsung heroes of the kitchen—just like the background singers that make a song pop. Give ‘em the spotlight, and they’ll steal the show every time.

Beats and Eats (music to pair with pork neck bones)

You might be wondering, “Why are we pairing a pork neck bones recipe with funk band royalty Cameo’s song ‘Skin I’m In’?” Well, let me tell you, this dish and that track are cut from the same cloth. “Skin I’m In” is all about self-acceptance, resilience, and owning your flavor—just like pork neck bones.

The song’s funky groove, layered with rich instrumentation and deep, soulful lyrics, mirrors the complexity of this dish. Each bite of tender pork, each tangy note of pickled vegetables, and each smoky hint of chipotle peppers is like a different instrument playing in harmony. It’s a dish that embraces its roots and stands tall, just like the message in Cameo’s anthem.

Both the song and dish celebrate authenticity, delivering a sensory experience that transcends boundaries, blending musical and culinary artistry into an incredible fusion. The groove of "Skin I'm In" enhances the enjoyment of every succulent bite, creating a dynamic synergy that elevates both the auditory and gustatory pleasures.

Key Flavor Enhancer Ingredients

Every great dish starts with great ingredients, and this pork neck bones recipe is no exception. Here’s the lineup of flavor players and the role each one plays:

Cider Vinegar

The Acidic Note
Cider vinegar brings a bright, tangy kick that cuts through the richness of the pork. It balances the dish, adding a layer of acidity that keeps your taste buds awake and engaged. Think of it as the high-pitched cymbal crash that lifts the whole song.

Chicken Stock

The Backbone of Flavor
Chicken stock serves as the savory base, infusing the pork neck bones with depth and richness. It’s like the bassline in a funk track—steady, grounding, and essential.

Pickled Peppers

The Funky Twist
Pickled peppers add a pop of vibrant, tanginess that contrasts beautifully with the tender pork. They’re the saxophone solo that brings the funk and keeps things interesting.

Chipotle Peppers in Adobo

The Smoky Heat
Chipotle peppers bring a smoky, spicy element that deepens the flavor profile. Their earthy, fiery notes are like the electric guitar riff that adds a little edge to the dish.

How to Cook Pork Neck Bones (step by step)

Braising makes for the best neck bones flavorwise and it is an easy cook. It just requires time and patience. Neck bones have lots of collagen and slow cooking over long period allows that collagen to break down and produce those tender delicious results.

Step 1: Season neck Bones

Rinse neck bones under cold water then season them with salt and pepper

seasoned neck bones — Season generously with salt and pepper

Step 2: Brown Neck Bones

Heat a large pot or dutch oven on medium heat. Add olive oil then brown the neck bones on all sides. Remove and set the browned neck bones aside.

browning neck bones in a pot — Brown the neck bones to seal in that flavor

Step 3: Saute Vegetables

Add onions and carrots to the pot. Saute for 2 minutes then add the cloves of garlic cooking for another 30 seconds or so. Add half the spices (salt, pepper, and smoked paprika) to the pot.

vegetables sauteing in pot — Saute the vegetables in the neck bone rendered fat

Step 4: Braise the Neck Bones

Pre-heat the oven to 350 degrees F.

Add the chicken stock, cider vinegar, water, bay leaves, red pepper flakes, pickled vegetables (plus a ¼ cup of the brine), the chipotle peppers with the sauce, and the remaining spices. Mix well scraping up any brown bits. Nestle the neck bones back in.

Bring to a boil then reduce to simmer and cover. Place in the preheated oven and cook for 1 ½ hours or until neck bones are bone tender. Cooking times will vary depending on a few different variables so just just based on level of tenderness achieved.

braising ingredients in a pot — I used pickled okra, cactus and jalapenos as part of the braising liquid for flavor. Use all or one depending on what's available to you. Make sure you have enough liquid to completely cover the neck bones.

Cook at 350 degrees for at least 1 ½ hours. The meat should be fork tender and falling away from the bones.

Serving Suggestions

I like to eat my cooked neck bones with a plate of rice. The gravy and neck bones over the top of the rice is a beautiful thing. Same holds true for mashed potatoes.

What to Serve with Pork Neck Bones

This dish is bold and flavorful, so you’ll want to pair it with sides that complement and balance the richness. Here are a few ideas:

Creamy Mashed Potatoes: The perfect canvas for soaking up that savory braising liquid.
Collard Greens: Southern-style collard greens with smoked turkey is the way to go here! Their earthy bitterness provides a nice contrast to the rich pork.
Pickled Vegetables: You can go with stor-bought pickled vegetables or peppers or make your own like this pickled okra. Bright, tangy, and crunchy—these veggies add a refreshing counterpoint to the tender meat.
Cornbread: Hot Water Cornbread is my favorite but skillet baked cornbread is a winner too!

Neck bones, gravy, and rice is actually a complete meal. I also typically have hot water cornbread and sides like a curry collard greens and/or a black-eyed pea dish such as any of these:

Tips for Cooking Neck Bones

Wash the neck bones thoroughly and then dry them before cooking
Brown the neck bones well before braising. This locks in the flavor and ensure caramelization. Plus it renders pork neck bone fat to saute the vegetables in, creating even more flavor.
Make sure you use a heavy lid when braising. For insurance if you don't have one, lay parchment paper over the top of the pot and then top with your lid.
Reduce the braising liquid down to a gravy and serve over rice. You can add a corn starch slurry (water and corn starch mixed in a bowl) for a thicker gravy
Skim away any excess fat that accumulates during cooking.
Pork neck bones can be found at most butcher shops and some large format grocery stores. Specialty stores that serve largely Hispanic and Caribbean communities will also have them on hand.
When braising pork neck bones, be sure to use a heavy pot or dutch oven with a tight-fitting lid. This will help to prevent the liquid from evaporating during cooking.
Add some red pepper flakes for additional seasoning.
Smoked neck bones have already been cooked, which isn't the end of the world but fresh is better primarily from a texture standpoint.
This recipe can be prepared in an instant pot as well. As a matter of fact it produces excellent results. Same for using a slow cooker, but you'll want to brown the meat first. Air fryer is completely out of the question!
Pork neck bones can also be used to create a flavorful bone broth, perfect for stocks, soups, and gravies.
For storing, freeze leftovers tightly covered in a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for up to 3 months.

Substitutions for Key Ingredients

Here are some key ingredient substitutions you can make in this pork neck bones recipe while still maintaining its rich, bold flavor: