Pork Neck Bones
- eliciaafton2
- May 6
- 3 min read
Roasted Hog Necks: The Ultimate Culinary Adventure
Welcome to the wild world of hog necks! If you've ever wondered what to do with those necks that seem to have been left behind at the butcher's, you're in for a treat. This recipe will not only satisfy your taste buds but also give you a reason to laugh at the absurdity of cooking something that sounds like it should be in a cartoon. So, roll up your sleeves and let’s dive into this necky business!
Ingredients
4 lb hog necks (because two just won’t cut it!)
2 tablespoons olive oil (or whatever oil you have that isn’t from a car)
4 cloves garlic, minced (because who doesn’t love garlic breath?)
1 tablespoon smoked paprika (for that smoky flavor that says, “I’m fancy!”)
1 tablespoon salt (or to taste, unless you’re a salt fiend)
1 teaspoon black pepper (for a little kick, like a surprise party)
1 onion, chopped (to make you cry, because cooking is emotional)
1 cup chicken broth (or hog broth if you have it, but that’s a whole different recipe)
Fresh herbs for garnish (because we need to pretend we’re classy)
Instructions
Preheat the Oven: Preheat your oven to 375°F (175°C). This is the only time you’ll be grateful for the heat, unlike when you accidentally open the oven while wearing a tank top.
Prep the Neck: Rinse those hog necks like they just came back from a wild night out. Pat them dry with paper towels. You want them dry enough to get a good roast, but not so dry that they start telling you about their life choices.
Pro Tip step: Cover pork necks in water and 2 tbsp of apple cider vinegar and soak 3 hr to overnight.
Season the Neck: In a bowl, mix olive oil, garlic, smoked paprika, salt, and pepper. Slather this mixture all over the hog necks like you’re giving them a spa day. Make sure to get into all the nooks and crannies—this is the hog neck equivalent of a deep tissue massage!
Onion Time: In a roasting pan, toss the chopped onion like you’re trying to impress someone at a cooking class. Then, lay the hog necks on top, like they’re lounging on a bed of onions in a luxury spa. Add the chicken broth around them, because they need a little pool to relax in.
Roast Away: Pop that pan into the oven and roast for about 2 hours covered tightly with aluminum foil or lid. Uncover and Cook anither 45min. Feel free to dance around the kitchen while you wait; the hog necks won’t judge you. You’ll know they’re done when they’re tender and the house smells like a feast fit for a king (or a very hungry hog).
Garnish and Serve: Once they’re done, take them out and let them rest. Garnish with fresh herbs—because presentation matters, even if it’s just for your Instagram feed. Serve with your favorite sides, or just eat them straight off the bone like a true champion!
Final Thoughts
Congratulations! You’ve successfully roasted hog necks without losing your mind (yet). Feel free to level up and reserve the pan juices to make Hog Gravy. Enjoy your meal and remember: necks may not be the most glamorous cut of meat, but they sure know how to throw a party in your mouth. Bon appétit!
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