Pork neck bones braised with sauerkraut is a comforting old world dish that brings back memories of my grandmother’s cooking. The tender, fall-apart pork and tangy sauerkraut make for an incredible flavor combination. This classic pairing is budget-friendly, easy to make, and so satisfying. If you’ve never tried pork neck bones before, you’re in for a treat. Follow these simple steps to make pork neck bones and sauerkraut at home.
Ingredients
- 2 lbs pork neck bones
- 2 tbsp butter or lard
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp allspice berries
- 1 bay leaf
- 6 peppercorns
- 1/2 tsp celery seeds
- 1 qt sauerkraut
- Salt and pepper to taste
Selecting the Neck Bones
Look for packages of meaty pork neck bones at your local grocery store or butcher shop. Neck bones contain a high amount of collagen that breaks down into gelatin when cooked low and slow, resulting in incredibly tender meat.
Seasoning the Pork
Pat the pork neck bones dry and generously season all over with salt and pepper. This adds great flavor and helps the meat brown nicely.
Browning the Pork
In a large dutch oven, melt the butter or lard over medium-high heat. Once hot, add the seasoned pork neck bones in a single layer Brown the pork for 2-3 minutes per side until nicely crusted Browning adds tons of flavor.
Sauté the Aromatics
Push the browned pork to one side of the pot and add the onion, garlic allspice, bay leaf peppercorns and celery seeds. Sauté for 2-3 minutes until the onion softens.
Simmering the Pork
Add enough water to the pot to just cover the pork and aromatics. Bring to a boil, then reduce heat and simmer for 60 minutes. This gently braises the pork to ultimate tenderness.
Adding the Sauerkraut
After 60 minutes, stir in the sauerkraut until well combined. Continue simmering for another 60-90 minutes until the pork is fall-apart tender when pierced with a fork.
Serving Suggestions
- Ladle the pork, sauerkraut and cooking liquid into bowls.
- Serve with a side of mashed or German potato salad.
- Garnish with fresh dill.
- Enjoy with crusty bread to sop up the delicious cooking liquid.
This old world one-pot meal is budget-friendly, easy to make, and filled with incredible flavors. The tender pork neck bones and tangy sauerkraut are a match made in heaven. Adjust the amount of sauerkraut to suit your tastes. This dish is even better made a day ahead – the flavors have time to meld together. Enjoy this hearty pork and sauerkraut dish all winter long.
Pork & sauerkraut
FAQ
Do you rinse pork neck bones before cooking?
What are pork neck bones good for?
What meat goes well with sauerkraut?
How do you cook a neck bone in sauerkraut?
Neck bones gives sauerkraut a wonderful flavor. Boil the neck bones & onions till the meat is falling off the bones. Save the broth and pick the meat from the bones then return to the broth. Add the jar of sauerkraut (drained) to the meat. Let it simmer for 15 to 20 mins.
Is sauerkraut beneficial for osteoarthritis?
Sauerkraut consumption could be beneficial for people suffering from osteoarthritis, due its vitamin C content and other antioxidants. It may also improve the health of the bacterial flora with possible anti-inflammatory effects.
Are pork neck bones tender?
TENDER – These pork neck bones are so flavorful and tender, they fall off the bone. SIMPLE – It’s an easy recipe that you can set and forget for Sunday dinner. Pair it with your favorite sides for a complete meal. FLAVOR – Delicious, soulful flavor from the meaty neckbones, onion, bell pepper, and seasonings. What are neck bones?
What are pork neck bones used for?
Pork neck bones are one of the most flavorful parts of the pig. There is not much meat on the bones, of course, so they are not expensive. They can be used as a flavoring for greens and for making soups. Or they can be placed in a covered pot with sauerkraut and simmered until they are deliciously tender.