Neck Bones (Pork Neck and Noodles) Recipe (2024)

Great cooks know that if you cook the cartilage a bit longer (3 1/2 to 4 hours), it "melts" and becomes the base for the best broth in the world.

Neck bones are available almost everywhere there's Southern folks. You may have to ask the butcher. Or go to your local ethnic grocer. We make our neckbones with egg noodles but otherwise, the recipe is the same. Ribs might work but the meat will not be as savory and the texture will be different. The meat from neck bones is essentially tenderloin

What a great use for an often discarded item! Easy, comforting and delicious. We put this on the stove mid-afternoon of a rainy, cold day and were thrilled with the results. Greens to accompany are a must!

I riffed a bit- less salt: soy sauce for salt, color, and umami, garlic powder and Worcestershire, hot sauce instead of pepper flakes. Cornstarch slurry to thicken excess liquid after cooking macaroni.
I agree that a longer simmer gets collagen into the liquid, giving a great texture to the dish.
As for sourcing, don't look in upscale markets. Try markets that serve lower income clientele, who are likely to buy neck bones, oxtail and other "less desirable" cuts.

Just made this — nice cold weather dish and perfect with greens. I only had about 1.5 pounds of neck bones but used the full three cups of water. After lots of simmering I had about two cups of rich broth. I used one cup/five ounces of pasta which kept the dish very moist but not brothy. I followed the advice to strip the meat and simmer the bones longer. Also started out with something I’d seen in an unrelated recipe, boiling the bones for seven minutes, then draining and browning.

Noting Ryan U's comment re this turning into a "pot of grease", it is true pork neck releases a LOT of fat when simmered. What works best for me in making neck stock is a ratio of about 7C water to 3lb "ish" bones. After 3 "ish" hours remove the bones. Strain, cool & refrigerate stock to let the big fat cap come to top. Lift it off, reheat and use stock for all kinds of things. (Ex: I use @ 2 parts neck stock + 1 part water for Mexican stewed beans & fat from cap to saute sofrito.)

Thought we had pork neck bones in the freezer, turns out we only had lamb neck bones so that is what I used. Made as per the recipe with this substitution and whoa! So delicious! Definitely my favorite way to date to cook lamb neck bones.

I made this last as written with the exception of adding maybe 1/2 cup more water and it was really delicious! I had reservations about it because it was so easy I simply didn't think it would come out as good as it did. What a delightful shocker. This is now on my rotation list to repeat throughout the year. I couldn't have asked for a more economical and delicious meal to make. Thanks for this recipe!

My family eats this without the meat, just the broth, noodles, salt, pepper. We call it greasy noodles—-I come from a long line of poor people in Western Kentucky who use everything on the hog but the squeal. We let all of the broth absorb into the noodles while cooking. It’s considered a treat!

I find smoked pork neck bones at the local market.

I snatch up neck bones every time they're on clearance: "a surprisingly rich, comforting and delicious dish coaxed from only a few ingredients," indeed. In the past, I have made Jacques Pepin's neck-bone stew, but this was a simple, satisfying change-up on a cold winter's evening. Egg noodles sound like a great alternative, too.

Loved this dish.Trimmed most of fat before searing and let it braise for 3 hours. Ate meaty bones with crusty bread and salad. Then next night I scraped off the hardened fat and made with elbows per recipe, adding more salt to broth to cook elbows. It was way too salty (my bad), but I didn't like the elbows's texture and won't do that next time. Will definitely make again with crusty bread side, or a side of rice or rice and beans - homey food.

We call this dish “greasy noodles” in our family—it’s a favorite. Simply cook noodles in broth (with salt, pepper, and a chipped up onion) until all the broth is absorbed. We are from far Western Kentucky and come from a long line of poor people who waste not, want not.

Noting Ryan U's comment re this turning into a "pot of grease", it is true pork neck releases a LOT of fat when simmered. What works best for me in making neck stock is a ratio of about 7C water to 3lb "ish" bones. After 3 "ish" hours remove the bones. Strain, cool & refrigerate stock to let the big fat cap come to top. Lift it off, reheat and use stock for all kinds of things. (Ex: I use @ 2 parts neck stock + 1 part water for Mexican stewed beans & fat from cap to saute sofrito.)

Just made this — nice cold weather dish and perfect with greens. I only had about 1.5 pounds of neck bones but used the full three cups of water. After lots of simmering I had about two cups of rich broth. I used one cup/five ounces of pasta which kept the dish very moist but not brothy. I followed the advice to strip the meat and simmer the bones longer. Also started out with something I’d seen in an unrelated recipe, boiling the bones for seven minutes, then draining and browning.

Our Farmers Market has 4 farmers who have pasture raised pork and it is processed by a small local FDA approved slaughterhouse. Every part of a pig is available to purchase. Including necks. If you have access to pasture raised pork I think you'll find there is a substantial flavor difference for all of it, including necks in a dish like this, to the big factory farmed and production slaughter house animals. I buy humanely husbanded animals for my conscience. But it benefits taste buds too.

Turned into a pot of grease for me. Diluting it further helped some. Disappointing though.

I bought pork neck today at Smart & Final (a big chain) in West Los Angeles. My guess is that in the future, pork neck will get as expensive as oxtail....

This was the biggest surprise I've had in a long time. I made it tonight for dinner and it was absolutely delicious. I made it as written. I didn't have to add any salt at the end, it had enough from the beginning. The sauce it made itself had a really rich taste to it and was really good. My husband liked it as well. I did also make cornbread and a salad goes very nice with this as well.

I cooked it just as instructed. Served alongside kale. This will become a winter and fall favorite!

I riffed a bit- less salt: soy sauce for salt, color, and umami, garlic powder and Worcestershire, hot sauce instead of pepper flakes. Cornstarch slurry to thicken excess liquid after cooking macaroni.
I agree that a longer simmer gets collagen into the liquid, giving a great texture to the dish.
As for sourcing, don't look in upscale markets. Try markets that serve lower income clientele, who are likely to buy neck bones, oxtail and other "less desirable" cuts.