What many people may not realize is that pork neck bones are to soul food, what oxtail is to Caribbean food. Both cuts of meat can withstand long cooking times and high heat treatments. However, they are better cooked with a slow cooking process like pressure cooking in an Instant Pot, to soften them. For even more flavor, use smoked pork neck bones in lieu of unsmoked pork neck bones.
With oxtail giving most of us sticker price shocks, this POKS Pork Neck Bones recipe, is a great alternative for that soulful earthy bite. Cheers as you Discover FlavorFULL Goodness.
INGREDIENTS:
- 3 lbs. Pork Necks
- 1/4 Cup Chopped Parsley
- 3 Tbsp Apple Cider Vinegar
- 1 Yellow Onion (Quartered)
- 2 Carrots (Chopped)
- 2 Tbsp POKS Red Chili West African Seasoning
- 1 Tbsp Cornstarch
- 1 Tbsp Olive Oil
- Water
- Salt (To Taste)
RECIPE
- In a large bowl, mix the oil, vinegar, parsley and POKS Red Chili Seasoning. Add additional salt to taste if preferred.
- Massage the paste evenly with the cleaned pork neck bones.
- Add the seasoned meat to the Instant Pot with 2 cups of water.
- Place the chopped carrots and quartered onions on top of the pork.
- Cook on high pressure for 45 minutes and manually release the pressure.
- After the pressure has released, make a slurry with the cornstarch and water.
- In a small pot, transfer 1 cup of the liquid from the Instant Pot and add in the slurry.
- Bring to a boil and cook for 1 to 2 minutes.
- Serve the pork and gravy over mashed potatoes, rice or your favorite base.