Are you a fan of bean soups but tired of using the same old ham hocks for flavor?
Have you ever considered using pork neck bones instead?
While ham hocks are a popular choice for adding depth to soups and stews, pork neck bones can be just as delicious and offer a unique flavor profile.
In this article, we’ll explore the differences between pork hocks and ham hocks, and share tips and tricks for using pork neck bones in your favorite recipes.
So, let’s dive in and discover the world of pork neck bones!
Can I Use Pork Neck Bones Instead Of Ham Hocks?
The short answer is yes, you can use pork neck bones instead of ham hocks in your soups and stews.
While ham hocks are cured or smoked, pork neck bones are raw and offer a distinct flavor that can enhance your dishes. They also have more meat per pound compared to ham hocks, making them a great choice for those who want a richer and fuller flavor in their soups.
However, it’s important to note that using pork neck bones instead of ham hocks may result in a slightly different taste. Ham hocks provide a smoky flavor that pork neck bones do not, so if you’re looking for that specific taste, you may want to stick with ham hocks.
What Are Ham Hocks?
Ham hocks, also known as pork knuckles, are the joints that connect a pig’s foot to its leg. They are located at the bottom of the pork leg, and are mostly bone, fat, connective tissue, and some meat. The hocks are not part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.
Ham hocks are typically cured with salt and smoked, giving them a deep, smoky, and salty flavor that’s perfect as a base for stock, soups, and stewed dishes. They need to simmer for a long time in order to soften and impart flavor, so they’re best used in dishes that cook low and slow. The collagen and gelatin from the connective tissue break down as they cook, thickening the cooking liquid while also infusing it with a ton of flavor.
Although there isn’t actually a lot of edible meat on a ham hock, it is still an important ingredient in many soup recipes that require a rich, meaty flavor. In most recipes like these, the ham hock is used only for flavor and it’s removed once the dish has finished cooking.
What Are Pork Neck Bones?
Pork neck bones are exactly what they sound like – the bones from the neck of a pig or hog. They are a relatively inexpensive cut of meat that can be used in a variety of dishes, including soups, stews, and gravies. Although they have a small amount of meat on them, when simmered for a few hours, they become tender and juicy, adding a rich flavor to broths and sauces.
In Southern-style cooking, pork neck bones are often used in soul food meals alongside Collard Greens and Southern Cornbread. They are also great for making bone broth, which has become increasingly popular in recent years due to its many health benefits.
When selecting pork neck bones, it’s important to look for meatier pieces that have plenty of meat on them. Some pieces may be just bone, while others may have more meat. It’s essential to investigate your neck bones if you plan to use them as a meal.
Differences Between Ham Hocks And Pork Neck Bones
When it comes to cooking with ham hocks and pork neck bones, there are some key differences to keep in mind. First and foremost, ham hocks are cured or smoked, while pork neck bones are raw. This means that they each have a unique flavor profile that can impact the taste of your dish.
Ham hocks offer a smoky flavor that can add depth and complexity to soups and stews. They also contain a lot of collagen, which can help thicken the broth and add richness to the dish. On the other hand, pork neck bones have more meat per pound compared to ham hocks, making them a great option for those who want a heartier soup.
When it comes to substituting one for the other, it’s important to keep in mind that they each have their own distinct taste. While pork neck bones can be used in place of ham hocks, the resulting flavor may be slightly different. If you’re looking for a smoky flavor in your dish, it’s best to stick with ham hocks. However, if you want a richer and fuller flavor, pork neck bones may be the way to go.
Ultimately, the choice between ham hocks and pork neck bones comes down to personal preference and the specific recipe you’re making. Both can be used to make delicious soups and stews, so don’t be afraid to experiment and find what works best for you!
Using Pork Neck Bones In Soups And Stews
Pork neck bones are a versatile ingredient that can add a lot of depth and flavor to your soups and stews. Here are some tips on how to use them effectively:
1. Preparing the bones: Before using pork neck bones in your soup or stew, it’s important to prepare them properly. Rinse the bones under cold water and pat them dry with paper towels. Then, season them with your favorite spices and herbs, such as garlic, onion powder, paprika, or thyme.
2. Cooking the bones: Pork neck bones should be cooked low and slow to extract all their flavor and nutrients. You can simmer them in water or broth for several hours until the meat is tender and falling off the bone. Alternatively, you can roast them in the oven for an hour or so before adding them to your soup or stew.
3. Adding other ingredients: Pork neck bones pair well with a variety of vegetables, legumes, and grains. Some popular options include carrots, celery, onions, potatoes, beans, lentils, barley, or rice. You can also add some acidity to balance out the richness of the bones, such as tomatoes, lemon juice, or vinegar.
4. Removing the bones: Once the pork neck bones have imparted their flavor to the soup or stew, it’s time to remove them from the pot. Use tongs or a slotted spoon to take out the bones and discard them. You can also shred any remaining meat from the bones and add it back into the soup if desired.
Tips And Tricks For Cooking With Pork Neck Bones
If you’re new to cooking with pork neck bones, here are some tips and tricks that can help you achieve the best results:
1. Thaw the neck bones before prepping: Make sure the neck bones are fully thawed before starting the recipe. This way, the seasoning will stick better, and the meat will cook more evenly.
2. Sear the neck bones: Don’t forget to sear the neck bones before adding them to your dish. This not only makes the dish more flavorful, but it also locks in moisture and prevents the juices from leaking out.
3. Be patient: If you want fall-off-the-bone meat, do not rush the process! It takes at least 2 hours of cooking to achieve tender neck bones.
4. Season and sear: Treating the neck bones right is the first step to making anything stewed in gravy. You want to penetrate the meat with a generous amount of seasoning prior to searing. A super hot pot is all you need. Toss the pork neck into the pot and let it go.
5. Use stock: Stock adds a lot of extra flavor to any dish. Beef stock is generally the go-to for a dark rich broth. Vegetable stock will also work just fine. Monitor the sodium content in the stock added so you can adjust the seasoning accordingly.
6. Add potatoes: Sometimes, salt can get away from you, and it builds up with all the extra seasoning. To counteract that, toss in a potato to absorb some of the salt and seasoning. The potatoes can only draw so much salt, so don’t take the seasoning too far.
7. Use a cornstarch slurry: A cornstarch slurry works best when thickening up a simmering stew. To successfully add cornstarch to a hot dish, first add and dissolve the starch in a drop of water then add it into the pot. Adding it like this keeps the cornstarch from clumping immediately in the pot.
8. Clean the pork neck bones: Drizzle the neck bones with vegetable oil and apple cider vinegar and season them with all of your preferred seasonings before placing them in your slow cooker or instant pot.
9. Add vegetables during cooking: For example, you can add potatoes, onions, green beans, and chopped carrots during the last hour of cooking.
By following these tips and tricks, you can cook with pork neck bones like a pro and achieve delicious and flavorful dishes every time!
Delicious Recipes Using Pork Neck Bones
If you’re looking for new and exciting ways to incorporate pork neck bones into your cooking, we’ve got you covered. Here are three delicious recipes that will make your taste buds dance:
1. Pork Neck Bone Spaghetti Sauce: This classic recipe is a crowd-pleaser and perfect for a cozy dinner at home. Saute the pork neck bones in a skillet, add your favorite vegetables and tomato sauce, and let it simmer for a few hours. The result is a rich and flavorful spaghetti sauce that pairs perfectly with your favorite pasta.
2. Pork Neck Bones and Greens: If you’re looking for a hearty and healthy meal, try pairing pork neck bones with greens. Boil the neck bones until the meat falls off the bone, then add collard greens or kale to the pot. Let it simmer until the greens are tender and the flavors have melded together.
3. Pork Neck Bone Gravy and Rice: This Southern classic is a staple in many households. Brown the pork neck bones in a heavy pot, then add chopped onions, celery, carrots, garlic, and habanero pepper for some heat. Add water or chicken broth to the pot and let it simmer until the meat is tender. Serve over rice for a filling and satisfying meal.
No matter how you choose to use pork neck bones in your cooking, they are sure to add depth and flavor to any dish. So go ahead and experiment with these delicious recipes and see how versatile this underrated cut of meat can be!