This post contains affiliate links. Please read our disclosure policy.
Warm up with a bowl of this delicious pork neck bone soup. This cozy and comforting recipe is perfect for chilly days and offers a burst of flavor in every spoonful.
I love a warm bowl of soup year-round. My family, not so much! But as we head into these cooler months, they are more on board the soup train, so I try to make as much of it as I can. Everything from Mexican corn soup to sausage tortellini soup is on the table!
This hearty pork neck bone soup is just what you need! Packed with tender meat, flavorful veggies, and warming spices, it’s a satisfying meal that’ll leave you feeling cozy and content!
Table of Contents
Why you will love this recipe
- Not only is this pork neck bone soup delicious, but it’s also incredibly easy to make.
- The smell coming from the kitchen while it simmers is incredible, and the rich, savory aroma makes this soup an international favorite.
- Just be sure to save any extra broth for your unique recipes like this moose stew and hearty venison soup!
Recipe ingredients
- Pork Neck Bones: These bones provide a rich and hearty flavor to the soup. Be sure to select bones with some meat on them so we can add heartiness to our soup.
- Apple Cider Vinegar: I find that apple cider vinegar complements the richness of the pork neck bones and adds a nice balance of flavors.
- Vegetables: Carrots, celery, and onions provide a colorful and flavorful base for the soup. Feel free to add other vegetables like mushrooms or bell peppers. I love to use these classic vegetables in my soups for their versatility and flavor.
- Potatoes: I like to dice up my potatoes pretty small, about the size of a hash brown.
- Diced Canned Tomatoes: Of course, canned tomatoes are a convenient and easy way to add flavor to soups. Fresh tomatoes can also be used if you have any on hand!
- Frozen Corn: Adds a touch of sweetness and texture to the soup. I love using frozen corn for convenience, but fresh or canned corn can also be used.
- Minced Garlic: Adds a strong, savory flavor to the soup. I always use fresh minced garlic for the best flavor.
- Spices: Salt, pepper, garlic powder, onion powder, Italian seasoning, and cumin provide a flavorful blend that complements the other ingredients. I adjust the amount of spices to my taste preference, but these are a good starting point.
- Bay Leaf: A bay leaf adds depth and complexity to the soup. Always remove it before serving.
Pork Neck Bone Soup Recipe
Step 1: Rinse the pork neck bones and add them to the Dutch oven. Cover with water, about 1″ over the top of the bones. Add salt, apple cider vinegar, and a bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours.
Step 2: Skim the top of the broth, then remove the bones and bay leaf. Add carrots, celery, potatoes, onion, tomatoes, garlic and spices. Bring to a boil, then cover and reduce to a simmer.
Step 3: Shred any meat from the bones and add it to the pot. Continue to simmer with the lid on until the potatoes and carrots are soft, about one hour.
Step 4: Once the vegetables are softened, carefully add the frozen corn to the soup and simmer for a few minutes until the corn is heated through and slightly softened. Serve immediately.
Let the dish cool slightly while you slice your homemade dutch oven bread and toss together a delightful salad to pair with this delicious pork bone soup.
Expert tips
- Be cautious when removing the lid, as the steam can be hot.
- Make sure you give the pork neck bone soup enough time to simmer. Doing so allows all of the flavors to really come together and gives the meat from the bones a chance to cook through, making for a delicious, hearty meal.
- Additionally, consider adding some frozen cauliflower rice, parboiled rice, or egg noodles for additional flavor and heartiness.
- Experiment and determine which ingredients match best with your taste buds – you’ll end up with great results every time!
Recipe FAQs
Yes! Pork neck bones can be a great addition to soup. They are not only tasty but also loaded with protein, minerals, and vitamins. Be sure to buy high-quality pork neck bones from a reputable source for the best results.
Absolutely! Make just the broth ahead of time and store it in the refrigerator or freezer until you’re ready to serve it.
I recommend cleaning the bones in a bowl of cold water before adding them to the pot to wash off any excess blood.
I’ll be honest: I had not heard of gamjatang soup until I made this recipe for the first time. Yet, while both soups are made using pork neck bones, this recipe more closely resembles a vegetable soup.
Serving suggestions
This pork neck bone recipe, while hearty, is complemented quite nicely with fried zucchini cakes my whole grain dinner rolls recipe or cast iron cornbread.
Storing and reheating soup
Allow the pork bone soup to cool completely before storing it in the fridge for up to 4 days.
Reheat in the dutch oven on medium heat, stirring frequently until warmed through.
Related Recipes
- How to make broth from a ham bone
- Jamaican-style stew peas
- Colorado green chili
- Polish sauerkraut soup with sausage
- Creamy soup with whole onions
If you tried this Pork Neck Bone Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pork Neck Bone Soup
Equipment
Ingredients
- 3 pounds pork neck bones with the meat
- 3 carrots diced
- 2 celery stalks diced
- 1 small onion diced
- 8 small potatoes diced
- 5 cloves garlic minced
- 2 cups frozen corn
- 15 oz can of diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 teaspoon onion and garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cumin
for the broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon salt
- 1 bay leaf
Instructions
- Clean bones in a bowl of water before adding to a 7 qt dutch oven.
- Fill with water, 1 inch over the top of the bones.
- Add in the broth ingredients and bring to a boil.
- Cover and reduce to a simmer for 2-3 hours. (or until the meat from the bones can be pulled away with a fork.)
- Remove the bay leaf, strain the bones, and set them aside.
- Add the broth back to the dutch oven along with the remaining ingredients (except corn)
- Bring it back to a boil, then cover and reduce to a simmer.
- While the vegetables cook, shred the meat from the bones.
- Add the neck bone meat to the pot and continue to simmer for 45 minutes to an hour until the carrots and potatoes are soft.
- Once the vegetables are softened, add the frozen corn to the soup and simmer for a few minutes until the corn is heated through and slightly softened. Serve immediately.
Notes
-
- Be cautious when removing the lid, as the steam can be hot.
- Make sure you give the pork neck bone soup enough time to simmer. Doing so allows all of the flavors to really come together and gives the meat from the bones a chance to cook through, making for a delicious, hearty meal.
- Additionally, consider adding some frozen cauliflower rice, parboiled rice, or egg noodles for additional flavor and heartiness.
- Experiment and determine which ingredients match best with your taste buds – you’ll end up with great results every time!
Perfect flavor profile! Thanks!
I am so glad to hear! I love this soup!
This was so good! We made it with your whole grain bread and lets just say, there were no leftovers!
Let broth sit over night in fridge then remove fat grease from top of broth