Craving something cozy? Try making this tasty pork neck bone soup! This comforting dish is great during chilly weather and packs in tons of rich flavor.
So if you’re looking for a filling, aromatic dish to enjoy this winter, you and your family will love this pork neck bone soup!
This hearty soup combines tender neck bones with vegetables and spices to create a savory comfort meal that is sure to please.
So let us get started, shall we?
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Gather ingredients and supplies
To make this soup, you’ll need a good size dutch oven. I use a 7 quart, however, you can use a 5 qt, just reserve the extra broth to make room for the rest of the tasty ingredients.
Gather up your neck bones, along with:
- Apple cider vinegar
- Diced canned tomatoes
- Frozen corn
- Minced garlic
- Garlic & onion powder
- Italian seasoning
- Bay leaf
How do you cook neck bones
Begin by rinsing with cool water before adding to the dutch oven.
Fill with water to about 1″ over the top of the bones.
Add salt, apple cider vinegar and the bay leaf to the pot and bring it to a boil.
Once its boiling, cover and reduce it to a simmer for 2-3 hours.
Pork bone soup recipe
Now that our pork bone broth is ready, go ahead a strain the bones and set them aside.
Pour the broth back into the dutch oven and add the remaining ingredients, minus the frozen corn.
Bring the broth to a boil again, then cover and reduce it to a simmer.
While the vegetables cook and the flavors combine, use a fork to shred any meat from your now, hopefully, cooled pork neck bones.
Finally, as soon as the potatoes and carrots are soft enough, usually within 45 minutes to an hour, add the corn and neck bone meat to the pot to heat through.
Let the dish cool slightly while you slice your homemade bread and toss together a delightful salad to pair with this delicious pork bone soup.
Why you will love this pork bone soup
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.
So don’t forget to give it a try – you won’t regret it!
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 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!
Are pork neck bones safe to use in soup? 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.
Can I prepare my pork neck bone soup ahead of time? Absolutely! Make just the broth ahead of time and store it in the refrigerator or freezer until you’re ready to serve it.
Do you have to clean pork neck bones before cooking? I recommend cleaning the bones in a bowl of cold water before adding them to the pot to wash off any excess blood.
Is this Gamjatang? I’ll be honest, I have 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.
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.
Pork neck bones make for a hearty, flavorful soup that’s sure to hit the spot during chilly weather.
If there is any extra pork bone broth from this recipe, be sure to save it for a soup recipe down the road.
I do hope you enjoy this delicious pork neck bone soup recipe. If you made it, let me know how you like it by leaving a review or comment below!
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- 3 pounds of pork neck bones
- 3 diced carrots
- 2 celery stalks, diced
- 1 diced onion
- 8 small potatoes cut into 1" cubes
- 5 cloves of minced garlic
- 2 cups of frozen corn
- 15 oz can of diced tomatoes
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 teaspoon of onion and garlic powder
- 1 teaspoon of Italian seasoning
- 1/2 teaspoon of cumin
for the broth
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of salt
- 1 bay leaf
- Clean bones in a bowl of water before adding to a 7 qt dutch oven.
- Fill with water, 1 inch over 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.)
- 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 until the potatoes and carrots are soft.
- While the vegetables cook, shred the meat from the bones.
- Add the corn and neck bone meat to the pot to heat through as soon as the potatoes and carrots are soft, usually 45 minutes to an hour.
- Allow the dish to cool slightly while you slice your homemade bread and toss together a delightful salad to pair with this delicious pork bone soup.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 109mgSodium: 940mgCarbohydrates: 35gFiber: 5gSugar: 4gProtein: 40g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition is calculated by Nutronionix