Neck Bones Recipe

Trim and marinate

Rinse the pork neck bones under cold water and pat dry with paper towels. Trim any excessive fat if desired. In a large bowl combine soy sauce, apple cider vinegar, Worcestershire sauce, brown sugar, black pepper and 1 tsp kosher salt. Add the neck bones and toss to coat. Cover and refrigerate for 30 minutes to 2 hours (30 minutes if short on time, up to 2 hours for more flavor).

Prepare vegetables

While the neck bones marinate, peel and halve the onion. Roughly chop one half into 1-inch pieces and reserve the other half for browning if desired. Smash the garlic cloves with the flat side of a knife and roughly chop. Slice the celery stalks and carrot into 1/2-inch pieces. Slice the scallions into 1/2-inch rounds; reserve green tops for garnish if desired.

Brown the neck bones

Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Remove the neck bones from the marinade (reserve marinade) and pat them lightly dry with paper towels to promote browning. Working in a single layer and in batches if needed, add the neck bones to the hot pan and brown on all sides, about 3–4 minutes per side. Transfer browned neck bones to a plate.

Sauté aromatics

Lower heat to medium. Add the chopped onion, celery and carrot to the pan and cook, stirring, until softened and beginning to brown, about 5–7 minutes. Add the garlic and scallion whites and cook 1 minute until fragrant.

Deglaze and build braising liquid

Stir in the tomato paste and cook 1 minute. Pour the reserved marinade into the pan, scraping up any browned bits from the bottom with a wooden spoon. Add the chicken broth, smoked paprika, red pepper flakes, hot sauce (if using), thyme sprigs and bay leaf. Bring the mixture to a gentle simmer.

Braise

Return the browned neck bones to the pot, nestling them into the liquid and vegetables. The liquid should come about halfway up the bones; add a splash more broth or water if necessary. Bring back to a low simmer, then cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for 1 hour 15 minutes to 1 hour 45 minutes, or until the meat is very tender and pulling away from the bone. Check once at 45–60 minutes and rotate bones if needed.

Reduce and season

When the neck bones are tender, carefully remove them with tongs to a serving platter and keep warm. Increase heat to medium-high and reduce the braising liquid uncovered until slightly thickened, about 5–8 minutes. Taste and adjust seasoning with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper (or to taste). Remove and discard the thyme sprigs and bay leaf.

Serve

Spoon the reduced sauce and vegetables over the neck bones. Sprinkle with chopped parsley and reserved scallion tops. Serve with lemon wedges on the side for squeezing, and with rice, mashed potatoes or crusty bread to soak up the sauce.