The Magic Bus Trip

Manaloa · Posted: Thu Feb 21, 2008 4:05 pm Post subject: Pig feet & neckbones

Any recipes? I can get these fresh.

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Manaloa

jem51 · Posted: Thu Feb 21, 2008 4:31 pm Post subject:

hmmm. i've seen trotters somewhere. i'll have to think about it. is there much meat on the neck bones? i imagine you could treat them like any other pork cut or stock.....

Manaloa · Posted: Thu Feb 21, 2008 6:00 pm Post subject:

There's not a lot of meat on the neckbones, just some bits inbetween the joints.
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Manaloa

wifezilla · Posted: Fri Feb 22, 2008 5:15 pm Post subject:

Can you make a nice stock by filling the crockpot with neck bones and letting them cook all day?
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jem51 · Posted: Fri Feb 22, 2008 5:28 pm Post subject:

i think those trotters should be pretty easy to deal w as well. i'd just season them and put 'em in a crock pot or slow cook w just a small amt of liquid til the are soft and have given up much of the collagen. i'm sure you can slow roast them in the oven but they'd need some liquid...then you could uncover for the last bit to crisp the skin, if you'd like. that's the same 'skin' that's on fresh pork roasts.

Tracy · Posted: Mon Feb 25, 2008 6:44 pm Post subject:

I made a great stock from feet, tails and ears :) Never seen neckbones in my 'hood though.
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wifezilla · Posted: Fri Feb 29, 2008 9:17 pm Post subject:

Here's what happened after I bought a package of neck bones....

http://wifezillasway.blogspot.com...adventures-in-family-cooking.html
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http://wifezillasway.blogspot.com/

Valcan · Posted: Sat Mar 01, 2008 6:29 am Post subject:

Hi,

How about headcheese? When I make it, I put pork hocks, onions, salt, pepper and garlic in a Crockpot. I fill the pot with water and let it slow cook all night. In the morning I remove the hocks, let them cool and separate the meat from the bones. I chop up the meat and fill containers 3/4 full with the meat mixture. I strain the liquid, add gelatin to it and bring it to a boil to make sure the gelatin is dissolved. I then fill the meat containers with the gelatin mixture and a couple cloves of fresh minced garlic. Put it in the fridge until set. I love eating this with a splash of vinegar on it. Traditionally this was made with the pig's head and you didn't need the gelatin.

Val