Pork collarbones have a great taste, and when cooked properly, turn out to be as tender as ribs cooked in a slow cooker. You can simmer it over low heat, grill it, or cook it in a slow cooker. If you can't find pork neck at your regular market, try shopping at a store that sells Chinese or Korean groceries.
Step
Method 1 of 3: Boiling Pork Neck Bones Over Low Fire
Step 1. Rinse 1 to 1.5 kg of meat under running water
Place the collarbone in a colander or bowl. Place the filter in the sink. Turn on the faucet. Remove blood, cartilage, and residual fat from each collarbone with your fingers. Then finally rinse once again.
For cartilage and fat that is difficult to remove by hand, use a knife
Step 2. Place the collarbone in a large saucepan
Sprinkle 2 teaspoons (10 ml) of salt and teaspoon (2.5 ml) of black pepper on top. With your hands, rub salt and pepper on the pork until smooth. Wash your hands with soap and water afterward.
Alternatively, use a large saucepan (Dutch oven pan) to cook the collarbones
Step 3. Soak the pork neck bones in 5 to 8 cm of water
Turn on the faucet. Fill the pitcher with water. Pour water into the pot until the collarbone is submerged in water.
Step 4. Boil the water for 15 minutes
Put the pot on the stove. Turn the heat on to medium-high. Boil the water for about 10 to 15 minutes.
Step 5. Take the foam that is on the surface
Once the water starts to boil, a foam will appear on the surface of the water. Use a spoon to scoop the foam off the surface of the water. Take as much foam as possible.
Step 6. Simmer the pork neck bone over low heat for an hour
Turn down the fire. Pot lid. Let the pork collarbone simmer over low heat for 1 to 1½ hours.
Step 7. Put the vegetables in the pot after the pork is cooked
Add sliced chickpeas, carrots, onions, or potatoes. You can also add 2 crushed fresh garlic cloves, or 1 tablespoon (15 ml) garlic powder.
Step 8. Cook the vegetables over low heat for 20 minutes
Cook vegetables over low heat until tender, about 20 to 30 minutes. Serve warm with rice.
Method 2 of 3: Grilling Pork Neckbones
Step 1. Preheat the oven to 200°C
When the oven is preheated, slice 2 cloves of garlic and 5 cloves of garlic.
Step 2. Wash about 2 kg of pork neck bone
Place the pork collarbone in a bowl or colander in the sink. Turn on the water tap. Place each pork collarbone under water to remove cartilage, fat, and blood. Once all the cartilage and fat is gone, rinse the pork collarbone again and then drain.
Use a knife to remove stubborn fat and cartilage
Step 3. Season the collarbone with salt and pepper
Sprinkle 1.5 tablespoons (7.5 ml) of tea salt and 1 teaspoon (5 ml) of pepper over the pork neck bones. Mix by hand the salt and pepper on the collarbone. Mix the salt and pepper on the collarbone until completely coated.
Make sure to wash your hands with soap and water afterward
Step 4. Place the onions, garlic, vinegar, and water in a baking dish or baking dish
Arrange some of the sliced onions and garlic on the bottom of the roasting pan. Pour 1 tablespoon (15 ml) of distilled white vinegar into the saucepan. Then add cup (60 ml) of water to the pan.
Step 5. Arrange the pork neck bones one by one on the baking sheet
Use a spoon to sprinkle the remaining sliced onions and garlic over the pork bones.
Step 6. Bake the pork bones for 2 hours
Cover the baking sheet with aluminum foil. Put the pan in the oven. Roast the pork neck for 2 hours.
Step 7. Basting (moisten it with juice from the bone or liquid fat and seasoning) on the pork bones every 30 minutes
While the pork bones are roasting, use a spoon to scoop out the juice. Pour the juice on the pork neck bone. This will prevent the pork neck bones from drying out.
Step 8. Bake the pork neck bone for another 45 minutes
Take the aluminum foil after 2 hours. Bake pork neck uncovered in aluminum foil for 45 minutes, or until golden brown. Remove the pork collarbone from the oven. Serve with rice or potatoes.
Method 3 of 3: Cooking Pork Collar in Slow Cooker
Step 1. Clean 1.5 kg of pork neck bones
Place the pork collarbone in a colander or bowl. Place the bowl in the sink under running water. Clean the fat, cartilage, and blood with blood from each bone. Once all the bones are clean, rinse them one last time then drain.
Step 2. Season the collarbone with salt and pepper
Sprinkle 1 tablespoon (5 ml) of the salt and thyme tea on the pork collarbone. Add teaspoon (2.5 ml) of garlic and onion powder. Flatten with your hands so that the spices are evenly distributed on the pork neck bones.
Wash your hands with soap and water afterward
Step 3. Put the pork neck bones in the slow cooker
Pour 1 tablespoon (15 ml) of vinegar over the pork bones. Then pour 4 cups (1 liter) of water into it.
Step 4. Cook the pork neck bones for 5 to 6 hours
Close the slow cooker. Set the high heat setting. Cook the pork ribs for 5 to 6 hours on a high heat setting.
Alternatively, set the heat to low and cook the pork bones for 8 to 10 hours
Step 5. Place the vegetables in the slow cooker during the last hour of cooking
Add chopped carrots, chickpeas, onions, and/or potatoes. Turn off the slow cooker once the meat and vegetables are cooked and tender. Serve warm with rice.
