Pork neck bones with vegetables is a traditional, slow-cooked comfort dish that delivers deep, rich flavor from the bones and tender, well-seasoned vegetables. As the pork neck bones simmer, they release collagen and savory juices that create a hearty, nourishing base. This rustic recipe is common in home-style Central and Eastern European cooking, where economical cuts are transformed into satisfying, full-bodied meals.
Pork Neck Bones with Vegetables
Print RecipeIngredients
- 1 Kilogram (kg) pork neck bones
- 3 Piece carrot, big
- 1 Piece celery root, small
- 1 Piece onion
- 1 Piece parsley root
- 10 Piece garlic cloves
- 1 Piece kohlrabi
- 1 Table spoon (tbsp) salt
- 1 Tea spoon (tsp) black pepper seeds
Instructions
Neck bones are cheap and easy to cook, but this meat is packed with flavour and taste great. This recipe serves you delicious boiled neck bones appetizer and you can put aside the broth to any other foods. In Hungary this pork neck bone is traditional food eaten with horse radish cream.
First take a large soup pot and add enough cold water to cover the meat. Bring to the boil and reduce the heat to simmer. At beginning gives some foam on top of, remove this with a spoon. Than add salt and black pepper and the wholly onion. Cook it for 45 minutes very slowly. Peel the vegerables and cut into large cubes and add to the soup. Wash the the garlic cloves and add it to in one piece. Cook until the meat and vegetables are tender, alltogether approxametaly 100-120 minutes on low heat. Remove the meat first than the vegetables with skimmers and place them on a large plate. Serve hot with fresh bread and horseradish.
