Instructions

1. Measure water into a large saucepan or soup pot. As a general rule, use about 1 quart of water for every pound of neck bones. If you prefer, use chicken or beef broth instead of water. You can also add a small amount of apple cider, beer or tomato juice for extra flavor.

2. Rinse the pork necks thoroughly, then place them in the pot.

3. Season the neck bones with salt and pepper. If desired, add a bay leaf and fresh or dried parsley, thyme or rosemary. Cilantro also adds an interesting flavor to neck bones. If you like a spicy dish, stir in crushed red pepper flakes or a few drops of hot pepper sauce. You can also add chunks of coarsely chopped onion.

4. Bring the water to a full boil, then cover the pan and reduce the heat to low or medium-low. The water should be just barely simmering.

5. Simmer the neck bones gently for about two hours, or until the meat is tender and falling off the bone.

6. Remove the pan from the heat. Drain the water from the pot and save it for soups or stews, then serve the boiled neck bones hot or incorporate them into recipes. If you aren't ready to eat the neck bones, place them in the refrigerator immediately.