Neck Bones

This Southern-style Neck Bones (neckbones) recipe features tender, fall-off-the-bone pork necks covered in a light gravy. Flavorful and steeped in rich tradition, neck bones are a classic Southern dish that many have come to love over the years.

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Ingredients Southern-Style Neck Bones

• Seasonings — I add sage, garlic powder, paprika, salt, and pepper to season my neck bones. Remember, it’s important to season the neck bones before searing them to lock in flavor.
• Bacon fat — I prefer using bacon fat to sear the neck bones (need I say more?), but it’s up to you! For a lighter version, use olive oil or another vegetable oil.
• Neckbones — You can find them at the store (even pork collars) at the store. I love the versatility of them. They’re not only great for stocks and broths.
• Onion — Top the neck bones with sliced white onions before baking them for a scrumptious amount of savory flavor. 
• Chicken bouillon powder — Mixed with all-purpose flour and water, this will create the gravy. You can also use beef or vegetable bouillon instead.
• All-purpose flour — I prefer all-purpose flour to thicken the gravy. For a gluten-free option, replace it with cornstarch.

How to Choose Neck Bones

When you’re buying neck bones to actually eat the meat not just simmer them for stock—you want to look for ones that are nice and meaty.

Skip the bony scraps and dig for pieces with some real heft to them. You should see a good amount of meat clinging to the bone, not just a skeleton.

Pork neck bones tend to be the meatiest, but beef and turkey can work, too, if you find the right cut. Ask your butcher if you’re unsure, they’ll usually know which ones are better for stewing and serving, not just flavoring broth.

How to Make Neck Bones

1. First, preheat the oven to 350 degrees F and clean the neck bones.
2. Combine the salt, pepper, paprika, garlic powder, and sage in a small bowl, then season the neck bones with this mixture.

3. Add bacon fat (or oil) to a large pot and brown the neck bones on all sides, which takes about 5 or 6 minutes.

4. Drain the neck bones and add them to a large casserole dish. Add the onions on top, cover with foil, and bake for an hour in the preheated oven.

5. Add 2 cups of lukewarm water to a large pot and stir in the chicken bouillon powder. Add all-purpose flour in increments, whisking continuously until smooth and thickened. If it is too thick, add a little more water to thin it out. 
6. Pour the thickened mixture over the neck bones. Cover and cook them for another hour or so until the meat falls away from the bone.

What to serve with this Southern Neck Bone Recipe

For a complete meal, serve your neck bones with side dishes like Collard Greens, Rice, Roasted Fingerling Potatoes, or Mashed Sweet Potatoes.

Recipe Variations

• Mix up the spices. Use any combination of onion powder, parsley, oregano, thyme, cayenne, smoked paprika, chili flakes, Italian seasoning, Creole seasoning, or bay leaves.
• Swap out the meat. If you don’t have access to pork neck bones, replace them with beef, turkey, or chicken! Keep in mind that the cooking times will vary depending on the type and size of meat you choose.
• Add some spice. Turn up the heat by adding fresh jalapeños, habaneros, or Scotch bonnet peppers to the roasting neck bones.  

Recipe Tips

• Thaw 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.
• Don’t forget to sear them. This not only makes the dish more flavorful, but it locks in moisture and prevents the juices from leaking out.
• 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.
• Keep an Eye on Liquid Levels: While baking, ensure there’s enough liquid to keep the neck bones moist and tender. If it’s reducing too quickly, you can always add a bit more stock or water.
• Rest Before Serving: Once cooked, let the neck bones rest for a few minutes. This allows the juices to be redistributed, ensuring every bite is succulent.

Frequently Asked Questions

• Where can I purchase neckbones? Neckbones are available in most grocery stores. If you can’t find any there, check butcher shops or specialty stores like Asian markets.
• Do I have to clean my neckbones? Yes, It’s important to clean neckbones by rinsing them with water. This way, it removes any impurities like dirt or blood that may be on them.
• Why are my neck bones tough and not tender? If your neck bones are tough, they may not have been cooked long enough. These cuts benefit from slow cooking, which allows the connective tissues to break down and the meat to become tender.
• My gravy is too thick. How can I fix it? If your gravy is too thick, you can gradually whisk in additional chicken stock or water until you achieve the desired consistency. Remember to heat the added liquid to ensure an even consistency.
• My gravy is too thin. What should I do? You can create a slurry with equal parts cold water and flour. Gradually whisk this into your gravy and simmer until it thickens.
• There are lumps in my gravy. How can I smooth it out? Lumps often form if the flour isn’t whisked in properly. To remedy this, you can strain the gravy through a fine-mesh sieve or use an immersion blender to smooth it out.
• The seasoning doesn’t stand out. How can I enhance the flavor? If the seasoning feels muted, adjust with a bit more seasoned salt, black pepper, or garlic powder. Always taste as you adjust to ensure a balanced flavor.
• Can I use beef or vegetable stock instead of chicken stock for the gravy? Yes, you can substitute with beef or vegetable stock, but it will slightly alter the flavor profile. Use whichever you prefer or have on hand.

Additional Recipes 

If you enjoyed making these neck bones, try some more Grandbaby Cakes’ pork recipes like these:

• BBQ Baby Back Ribs
• Smothered Pork Chops
• Honey Glazed Ham
• Baked Turkey Wings
• Best Meatloaf Recipe