Can You Use Pork Neck Bones Instead of Ham Hocks?

Ham hocks are a popular choice for adding rich, meaty flavor to soups, stews, beans, greens, and other slow-cooked dishes. But pork neck bones can work just as well! With a distinct taste and meatier texture, neck bones make a versatile substitute.

Keep reading to learn all about the differences between ham hocks and pork neck bones. We’ll cover how to swap them in recipes along with tips, tricks and foolproof ways to cook with neck bones.

What Are Ham Hocks?

Ham hocks come from the lower portion of a pig’s hind leg. They contain a joint that connects the foot to the leg bone.

Most ham hocks are cured or smoked. This gives them a signature salty, smoky flavor profile.

While not much edible meat remains on the hocks, they provide plenty of collagen, fat and connective tissue Long simmering softens this into luscious gelatin that thickens and enriches soups and stews

Ham hocks are typically used just for flavor. They impart a wonderful depth but are removed after cooking.

What Are Pork Neck Bones?

As the name implies, pork neck bones come from the neck section of pigs. They contain small amounts of meat attached to the bones.

Unlike ham hocks, neck bones are sold fresh rather than cured or smoked. They have a milder pork flavor.

With a few hours of gentle simmering, the meat on neck bones becomes juicy and tender. This makes them ideal for adding richness and body to brothy dishes.

Key Differences Between the Two

There are a few key ways that pork neck bones differ from ham hocks:

• Flavor – Ham hocks offer a smoky depth while neck bones have a milder pork taste.

• Meat – Neck bones have more edible meat per pound compared to ham hocks.

• Texture – The meat on neck bones tends to be a bit firmer compared to fall-off-the-bone ham hocks.

• Preparation – Ham hocks are cured and smoked while neck bones are sold fresh.

While they vary somewhat, both can add delicious flavor and body to slow-cooked dishes like soups, stews and braises.

Can You Substitute One for the Other?

The short answer is yes! You can absolutely use pork neck bones instead of ham hocks.

However, since they differ in taste, the final dish may have slightly different flavor notes.

If you want an authentic smoky note, stick with ham hocks. But neck bones will provide a deeper, porkier flavor.

For best results swapping neck bones, up the seasoning or use smoked paprika to mimic ham hocks. Or add a smoked meat like bacon.

Otherwise use them 1:1 in place of ham hocks in your favorite recipes.

Tips for Cooking with Pork Neck Bones

From prep to finished dish, here are some tips for handling pork neck bones:

• Rinse the bones then pat dry before seasoning. This helps flavors stick.

• Liberally season with spices and herbs before cooking. Garlic, onion, thyme all pair well.

• Cook low and slow either on the stovetop or in the oven until meat is fall-apart tender.

• Add aromatic veggies like onions, carrots and celery during cooking.

• Use neck bones in brothy dishes where their flavor can fully permeate.

• Remove bones before serving but shred any remaining meat to add back.

Step-By-Step Guide

Follow these simple steps for infusing dishes with neck bone flavor:

1. Select the Bones

Look for meaty neck bones around 1-2 pounds total. Rinse then pat completely dry.

2. Season Well

Coat all surfaces with a dry spice rub or marinade. Allow it to penetrate overnight if possible.

3. Brown the Bones

Optional, but searing adds deeper flavor. Cook in oil over medium high heat until nicely browned.

4. Simmer in Liquid

Add bones to a soup, stew or braise along with aromatic veggies.

5. Cook Low and Slow

Simmer bones gently for 2-3 hours until meat is fall-apart tender.

6. Remove Bones

Take out bones using tongs or a slotted spoon. Pick off any remaining meat and shred into dish if desired.

7. Finish Dish

Let brothy dishes simmer uncovered to reduce and thicken. Adjust seasoning as needed before serving.

Delicious Ways to Use Pork Neck Bones

Here are just a few tasty ways to enjoy the flavor of pork neck bones:

• Beans or Soups – Flavorful base for dishes like split pea soup, senate bean soup, minestrone.

• Pot likker for Greens – Collards, mustard greens, turnip greens.

• Gravy or Sauce – Use neck bone broth for chicken fried steak gravy, pasta sauce.

• Chili or Stews – Deepens flavor in beef and veggie stews.

• Rice Dishes – Use neck bone broth for savory rice cookery like jambalaya or pilaf.

• Poaching Liquid – Infuse flavor into lean proteins like chicken, pork and fish.

Serving Ideas for Leftover Neck Bone Meat

After cooking neck bones, you can shred any remaining meat and add it back to enrich dishes. Some tasty ways to use it up:

• Fold into biscuit dough along with grated cheddar for baked ham and cheese biscuits.

• Toss with barbecue sauce, sliced onions and pickles for pulled pork sandwiches.

• Mix into grits or polenta along with sharp cheddar cheese.

• Make neck bone hash with potatoes, peppers and onions for breakfast.

• Stuff into omelets, frittatas, stratas or breakfast casseroles.

While ham hocks and pork neck bones aren’t completely interchangeable, neck bones can absolutely be used instead in most recipes. With a few seasoning tweaks and proper cooking technique, you can achieve delicious depth of flavor.

So grab some neck bones the next time you cook up soups, beans, greens, gravies and more. Follow the tips above to make the most of their flavor and texture. Your crowd will be asking for seconds!