Neck Bones (Pork Neck and Noodles)
- 2tablespoons olive oil
- 3 to 4pounds pork neck bones
- 2teaspoons kosher salt
- 1teaspoon ground black pepper
- 1teaspoon red pepper flakes
- 1onion, diced
- 1 ½cups elbow-shaped pasta
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (6 servings)
671 calories; 38 grams fat; 12 grams saturated fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 55 grams protein; 166 milligrams cholesterol; 771 milligrams sodium
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Season neck bones all over with salt, black pepper and red pepper flakes. Add neck bones to pot and sear for 4 to 5 minutes, then flip and brown the other side, 4 to 5 minutes more. Add onions and 3 cups water. It’s O.K. if the water doesn’t cover all the neck bones; they will cook down.
- Reduce heat to low, cover and slowly simmer, stirring occasionally, 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.
- Remove the cooked neck bones to a separate bowl. Bring liquid to a boil, then add pasta and more salt and pepper to taste, if desired. Stir constantly for the first 2 to 3 minutes to keep pasta from sticking. Reduce heat to low; cover and cook, stirring occasionally, 8 to 10 minutes, or until pasta is al dente.
- Meanwhile, if you’d like, remove the meat from the bones using your fingers or a fork. Discard bones and any cartilage. When pasta is done, stir the cooked meat back into the pot. Serve hot alongside a heaping of greens (collard or mustard) and a hunk of cornbread.