Neck and Neck!

chojung.12.0302.04.pbsoup    These pig neck recipes from Melissa Davis are more exciting than the Belmont race was over the weekend! And I don’t know which one is better, because both are amazing. I posted her Italian-style marinara sauce made from the first batch of Herondale pork necks, and this week she decided to go in the opposite direction and concoct a Korean version. In both recipes, a slow cook allows the meat to fall off the bones, while the fat and minerals from the bones themselves give rich flavor. So if tomato sauce isn’t your thing (although I’ve never known anyone who would say that) try this spicy version instead. Or try them both, pork necks are cheap!

 

Korean -Style Pork Necks, Courtesy of Melissa Davis

3 pounds Herondale pork neck bones
olive oil
Salt and pepper to taste
4 cloves garlic
1 large Vidalia onion, halved
2 carrots sliced into dimes*
1/2 green pepper
1/2 red pepper
2 to 3 cups beef stock
1/4 cup coarse Korean hot pepper flakes (gochugaru**), or less to taste
4 cups sliced cabbage (purple and/or green)
Thumb sized knob of grated ginger
1 package medium-firm tofu, cut into cubes
Scallions, chopped (optional)
1. Preheat oven to 425 degrees. Place pork bones on baking sheet with garlic cloves and onion halves. Sprinkle with salt and pepper and roast for 10 to 15 minutes, remove the garlic (set aside), and turn onion and bones then char under the broiler for 10 minutes.
(The bones can also be browned in olive oil in an iron skillet, then the onions and garlic chopped and browned with the carrots and peppers. Charring the bones under the broiler, however, gives them a smokier, richer flavor.)
2. Remove bones and set aside. In a Dutch oven, saute the onions, carrots, and pepper in a few tablespoons olive oil under low heat.
3. When vegetables are wilted and slightly brown, add beef stock, pork bones, hot pepper flakes, cabbage, and ginger. Simmer, covered, for two hours. Remove cover and simmer for one more hour, adding water if necessary. The braise should be somewhat soupy. Correct seasonings.
4. Remove pork bones, let cool. Remove meat from bones and add back to stock. Add tofu and bring back to a simmer.
5. Serve in bowls topped with chopped scallions.
*Note: You will save time and have uniform slices if you use a mandolin to slice the veggies. Run them through at about 1/8-inch thickness then coarsely chop. The veg will cook more evenly if they are all the same size.
**Available at Asian supermarkets or substitute with dried red pepper flakes.
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