I’m back again with another recipe for pork neck bones. This recipe utilizes some canned whole tomatoes I had on hand one day. (There’s no point in stocking your pantry if you don’t cook from it.) It also has red pepper flakes for a bit of heat and Italian seasoning for savory herbaceousness. I originally made this recipe during the summer, so all of the braising takes place on the stovetop instead of turning on the oven.
I do have one small confession to make: in all of my note taking, it looks like I forgot to write down the time it takes for this dish to finish cooking. Originally I was going to list an educated estimate, but I literally just figured it out today—I wrote down the start time of the braise, and thanks to the power of technology, I can see the time stamp on my photos to figure out the end time. Yay technology!
Regardless of if I did put down my best guess, you wouldn’t walk away for hours with something on the stove anyway, right? (The answer is a resounding “no.”) The only liquid in this recipe is from the tomatoes, so be sure to check on it every so often to give it a stir and make sure the pot isn’t burning.
Tomato-Braised Pork Neck Bones Recipe
Pork neck bones are braised on the stove in a sauce made from canned whole tomatoes with red pepper flakes and Italian seasoning.
Ingredients
- 1 pounds pork neck bones
- Kosher salt
- Ground black pepper
- Garlic powder, to taste
- Vegetable oil, for searing
- One 28-ounce can peeled plum tomatoes
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
Instructions
- Sprinkle the neck bones all over with salt, pepper, and some garlic powder. Heat a thin layer of oil in a large pot over medium-high heat and sear the neck bones in batches until browned all over, 2 to 3 minutes per side, adding more oil as need in between batches. Set the seared neck bones aside.
- Add some more oil to the pan, if needed, and add the canned tomatoes and liquid, breaking the tomatoes apart with a wooden spoon. (It's okay to leave a few large chunks.) Stir in the red pepper flakes and Italian seasoning and bring to a gentle simmer.
- Nestle in the browned neck bones, partially cover with the lid, leaving only a small vent, and simmer, stirring occasionally, until the pork is tender, about 1 hour 30 minutes. Serve.
Hi, I had bought some neck bones because they were inexpensive and looked fresh and had never cooked them before so found your recipe searching on the internet. I was so pleased with the ease of making and the taste! I had to sub 2 big cans of crushed tomatoes because that’s what I had, I added a cup of red wine, fresh garlic and basil and more Italian seasoning because I had more than a pound of pork bones and was craving braciole. I also added 1/3 of an onion. They turned out fantastic and my husband was so pleased. :)) I will be making this again and I thank you for posting it.
I remember my southern born parents making spaghetti & pork neckbones with a big skillet of cornbreadYummy!
Tried this recipe, I loved it. Thanks
Glad you enjoyed it!
Can you make this on the Instant Pot?
Yes, but I’ve never used one so I don’t know how to best convert this recipe.
I took the option of boiling the neck bones in large pot of water with an onion spiked with cloves and three bay leaves. Cooked/boiled for 2hrs till meat was tender but not falling off bone – then I proceeded as per recipe. Reduced cooking time to 4o min., it came out thick but saucy, served over basmati rice…there were no leftovers! Great recipe. Thank you?