Pig feet & neckbones

Manaloa · Pig feet & neckbones

Any recipes? I can get these fresh.

jem51

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

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

wifezilla

Can you make a nice stock by filling the crockpot with neck bones and letting them cook all day?

jem51

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

I made a great stock from feet, tails and ears :) Never seen neckbones in my 'hood though.

wifezilla

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

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

Valcan

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