In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
Cook garlic until golden brown, not burnt!
Remove garlic.
Add pork neck bones, brown, put garlic back in the pot.
Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
The last half hour add cheese. Freezes very well.
Boil pork neck bone in 1 quart of water until meat falls from bone.
Cool; remove bone.
Add all other ingredients.
Bring to boil; then cook over low heat until potatoes are done.
Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.
Heat 1 tbsp oil in a large saucepan over high heat, cook pork for 3-4 mins, until browned. Set aside. Add remaining oil, saute onion and garlic for 2-3 mins, until tender. Add spices and cook for 1 min. Return pork to pan. Add soup, stock and apricot juice. Bring to a boil, reduce heat and simmer, covered, for 40 mins. Remove lid and simmer for another 15-20 mins, until pork is tender. Add cilantro.
Serve over rice, sprinkled with almonds and reserved cilantro.
rock pot, lay the smoked pork neck pieces at the bottom of
Season.
Spread stuffing over pork. Roll up tightly and secure
owder. Rub all over the pork and place in a roasting
Heat 1 tbsp oil over high heat. Cook pork neck for 3-4 mins, until browned. Set aside. Add remaining oil and saute onion, ginger, garlic and sambal oelek for 2-3 mins. Add spices and cook, stirring, for 1 min, until fragrant.
Return pork to pan. Add evaporated milk, chicken stock and apricot juice. Simmer, covered, for 40 mins. Uncover and simmer for another 15-20 mins, until pork is tender. Add chopped cilantro. Serve over steamed rice, sprinkled with toasted sliced almonds.
Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.
his mixture into the pork neck bones; set the neck bones and remaining
ntil smooth.Add to the soup.(original recipe says this will
hours.
Place pork shoulder, pork loin, and pork neck bones in the
make small incisions into the pork. Rub in mixture and season
Place pork neck bones and spareribs in a stockpot with water to cover. Add salt and bring to a boil, skimming the fat off the surface of the broth. Reduce heat; add onions, tomatoes, and taro. Boil until pork meat is very tender, 30 to 40 minutes.
Stir lemon juice and fish sauce into the broth. Continue boiling until flavors come together, about 15 minutes. Add bok choy, leek, and shrimp. Cover, reduce heat, simmer until shrimp are opaque and bok choy is tender, about 10 minutes more.
o crock pot
add bone(s), stock, and garlic powder
Boil neck bones for 1 to 2 hours, until meat falls off the bone, in water that contains onion, celery and pepper.
Drain and mix with the noodles and soup.
Good with slaw.
Place neck bones and water in pressure
tyle spare ribs and beef neck bone and brown them with 1
In large pot, place neck bones, vegetables and pickles.
Add water and cook over medium heat 45 minutes.
Add potatoes and cook until soft, about 20 minutes.
Increase heat to medium-high.
Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils.
Season to taste with salt.
Remove neck bones and discard.
NOTE: This soup tastes best refrigerated and served the next day.
easoning, chicken livers, giblets, turkey neck bone, and water.
Bring to