Pork Neck Bones

Store raw pork neck bones in the refrigerator for a few days or freeze them for longer storage. Ensure they are well-wrapped to prevent freezer burn.

Roast pork neck bones before simmering to develop deeper flavor for your stocks and broths.

Simmer gently for a long time (at least 2-4 hours) to extract maximum flavor and collagen.

Skim off any impurities or foam that rises to the surface during the initial simmering stages for a cleaner tasting stock.

Strain the liquid well after cooking to remove all bone fragments and solids.

Aromatics like onions, carrots, and celery for stocks.

Herbs such as thyme, rosemary, and bay leaves.

Water for simmering broths and stocks.

Beans, lentils, and hearty vegetables for braised dishes.

Not simmering long enough: This will result in a weak, watery broth.

Boiling vigorously: This can make the broth cloudy and impart a less desirable flavor.