How to Make Delicious Pork Neck Bones and Sauerkraut

Pork neck bones braised with sauerkraut is a timeless, hearty one-pot meal. The tender, flavorful pork combines with the tangy pickled cabbage for a satisfying cold weather dinner. This classic peasant dish originated in Germany but found its way into many cultures where pork and sauerkraut were staples. While incredibly simple to make, it does require several hours of unattended simmering. The long, slow braise transforms the bony neck meat into succulent meat that easily falls off the bone. Here is a step-by-step guide on how to make pork neck bones and sauerkraut.

Benefits of Braising Pork Neck Bones

Pork neck bones come from the upper part of the shoulder near the neck. This area gets a lot of work supporting the head, so the meat is tough and stringy with plenty of connective tissue. However, the bones are also loaded with collagen and rich pork flavor.

Braising is the perfect technique for neck bones. The moist heat tenderizes by gradually breaking down the collagen into luscious gelatin In addition, braising

• Infuses the meat with flavor as it cooks in the aromatic liquid

• Yields incredibly tender fall-off-the-bone meat

• Allows you to transform a cheap tough cut into a mouthwatering meal

Selecting the Best Neck Bones

For the tastiest results, choose meaty neck bones without a lot of excess fat. Look for:

• Bones that are heavy for their size

• Meat that is pinkish-red without dark spots

• A thin outer layer of fat

• A pleasant pork aroma without off odors

Allow about 1 pound of bone-in neck bones per person. Plan for some meat loss during extended cooking.

Pairing Neck Bones with Sauerkraut

Pork and sauerkraut are a heavenly combination. The bright, acidic kraut cuts the richness of the fatty pork. As it simmers, the pork seasoning permeates the cabbage. Here are some tips for sauerkraut success:

• Choose refrigerated sauerkraut over canned for the best flavor.

• Opt for plain or caraway flavored to let the pork shine.

• Add about 1 pound of sauerkraut per 3 pounds of neck bones.

• Mix in some chopped apples, onions or juniper berries if desired.

Step-By-Step Instructions

Follow these simple steps for flawlessly cooked pork neck bones and kraut:

Sear and Simmer the Neck Bones

• Pat the neck bones dry and season all over with salt and pepper.

• Heat 1 tablespoon oil in a heavy pot or Dutch oven over medium-high heat.

• Working in batches if needed, brown the neck bones on all sides, about 8 minutes total.

• Pour in enough water or broth to cover the bones by 1 inch.

• Bring to a boil then reduce heat, cover and simmer for 1 1/2 hours.

Add the Sauerkraut

• Drain the kraut well and add it to the pot along with any additional seasonings.

• Stir to evenly combine with the neck bones and liquid.

• If needed, add more liquid to keep everything submerged.

• Return to a simmer, cover and cook for 30-60 more minutes.

Finish and Serve

• Check neck bones for doneness. The meat should be very tender and easy to pull off the bones.

• Taste and adjust seasoning as needed.

• Serve pork neck bones and sauerkraut warm with sides like mashed potatoes or egg noodles.

Helpful Tips and Variations

• Soak bones in salted water for 30 minutes before cooking to remove impurities. Rinse well.

• For deeper flavor, brown the onions, garlic and spices along with the pork.

• Substitute beer, wine or chicken broth for some or all of the cooking liquid.

• Stir in cabbage, carrots, potatoes or other veggies during the last 30 minutes.

• Top bowls with horseradish, mustard, bacon bits or caraway seeds.

• Shred and stir leftover meat into the kraut for easy sandwiches.

With little hands-on time, this hearty one-pot supper delivers old-fashioned flavor and comfort. The neck bones transforms from tough to succulent with long, moist braising. Allowing the pork and tangy sauerkraut to mingle results in a wonderfully balanced meal. For an economical cut that feeds a crowd, pork neck bones and sauerkraut can’t be beat!