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Even with low-sodium stock in the recipe, many bean and ham hock soups taste too salty to us. Smoked pork neckbones have less fat and more meat per pound than ham hocks, if you can find them. De-salting the smoked meat the night before making the soup makes this soup low in salt. We like adding the lentils to thicken the soup.
Two days ahead of time, remove the salt from the smoked pork neck bones or ham hocks. 1) Put the neck bones or hocks in a large bowl. Fill and cover the meat with cold water. Soak for a couple of hours and drain off the water. Repeat two more times. Cover again with water, tightly cover with plastic wrap, and refrigerate overnight. 1) de-salting the neckbones beans, lentils, and de-salted neckbones.
1 DAY AHEAD, about 30 minutes before you load and start the crock pot (or earlier if you’re putting the loaded crock pot in the fridge before you start it). Cut the onions into 1/4-inch pieces and the garlic into very small pieces. Slice and chop the carrots into 1/2-inch pieces.
Make the Soup 2) Empty the beans into the crock pot and remove any rocks. Add the lentils. 3) Empty the water from the meat bowl. Use the faucet’s spray setting to rinse off the meat. Nestle the meat in the beans. 4) Add enough stock to cover the beans and neckbones. 5) In a medium fry pan, heat the oil on medium heat. Add the chopped onions and sauté until translucent for several minutes, occasionally stirring with a silicone spatula. 6) Stir in the chopped garlic and sauté covered for a few minutes. 7) Add the sliced carrots to the crockpot. 8) Add the onions and garlic. 9) Sprinkle the black pepper over the onions and garlic. 10) Place the bay leaves in a tea/spice infuser ball. Nestle the into the other ingredients. 11) Add enough stock to cover the ingredients. Stir to mix the in carrots, onions, garlic, and pepper.
Cook the Soup 12) Turn the crock pot’s heater control to HIGH. Set the timer for 8 hours and cover. 12) 8 hours on HIGH jalepeno , celery, and red pepper prepped.
DAY TO ENJOY Mise en Place * Slice and chop the carrots into 1/2 inch pieces. * Chop the jalapeno to finely chopped. * Slice and chop the red pepper into 1/4 inch pieces.
Complete the Soup 13) Stir the chopped celery, jalapeno, and red pepper pieces in with the other ingredients. 14) Add more stock to cover the ingredients. 15) Turn the crock pot’s heater control to HIGH. Set the timer for 2 hours and cover.
De-Bone, Transfer,Soup, and Cool *Have ready by the crock pot, two medium size bowls, tongs, and a fork. 16) Remove the tea/spice infuser ball. Discard the bay leaf. 17) Pick the bones out of the meat one by one with the tongs and put them in one of the bowls. Use the fork to scrape off any meat from the bones and place it in the other bowl. If desired, discard any fat, gristle, or skin into the bone’s bowl. Neck bones can be very small, so if you’re not sure about the bones, put the meat in the bowl and use a fork to break it up to find and get rid of the bones. 18) Once the bones are out, add the meat back to the soup and stir it to make the consistency even. 19) Ladle the soup into containers. 20) Let the soup cool until room temperature, then refrigerate or freeze. * Although the soup can be served immediately, refrigerating will thicken soup.
Serve the Soup 21) Reheat the soup over medium heat. If desired, thin the soup with stock or water to your preference.
Store: Air tight, refrigerated, 1 week; frozen, 3 months. Variations Additions * Sour cream or heavy cream stirred in after placing the soup into bowls. * Thin the soup with beer. * Cooked ham pieces.
Switching Out Ham Hocks for Pork Neck Bones in Recipes
Ham hocks are a popular smoked pork product used to add rich, meaty flavor to many classic dishes like beans, soups, and stews. But what if you want to replicate that smoky pork taste without using ham hocks? Can you substitute pork neck bones instead?
The short answer is yes – pork neck bones can be used as a replacement for ham hocks in most recipes. Keep reading to learn more about the similarities and differences between ham hocks and pork neck bones, along with tips on how to swap them successfully.
What are Ham Hocks?
Ham hocks are cuts of pork from the lower portion of the leg of the pig They contain a section of the femur bone surrounded by meat, skin, fat, tendons and connective tissue
Ham hocks are cured and smoked, giving them a distinctive salty, smoky, and slightly sweet flavor. The bones add body, texture, and rich pork essence to dishes like split pea soup, navy bean stew, collard greens, cabbage soup and more.
Due to their high collagen content from all the connective tissue, ham hocks require long, moist cooking methods like simmering, stewing or braising to tenderize the meat.
What are Pork Neck Bones?
Pork neck bones come from the neck vertebrae of the pig. They consist of small interlocking vertebral bones with meat, fat, and connective tissue attached.
Pork neck bones have a similar texture and composition to ham hocks, but without the smoke and curing. They contain plenty of collagen, which breaks down into gelatin when slow-cooked to give body to sauces and gravies.
Pork neck bones can be used in place of ham hocks in recipes when you want deep pork flavor without the smoky nuances. They also work well in cultural dishes where smoked flavors might clash with other spices.
Nutritional Value and Calories
Both ham hocks and pork neck bones provide the nutritional benefits of bone-in pork cuts:
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High in protein – Around 15-20 grams protein per 3 ounce cooked serving.
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Source of iron, zinc, and B vitamins like niacin, B6 and B12.
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Rich in collagen, containing amino acids glycine and proline.
Calorie-wise, they are nearly identical when comparing cooked portions:
- Ham hocks, 3 ounces cooked: 211 calories
- Pork neck bones, 3 ounces cooked: 203 calories
So pork neck bones make an ideal substitute for ham hocks if you’re looking for a similar nutritional boost to your dish.
How to Cook Pork Neck Bones
The cooking methods for pork neck bones are essentially the same as for ham hocks. Both benefit from slow, moist heat to break down connective tissues. Here are some ways to cook pork neck bones:
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Braise in a flavorful liquid like broth, wine, tomatoes, or barbecue sauce at 300°F for 1-2 hours until tender.
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Add to soups, stews, or pot beans, and simmer gently for 45-60 minutes until meat is fall-off-the-bone tender.
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Roast at 350°F alongside a pork shoulder or pork belly, allowing the bones to impart flavor. Discard bones afterward.
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Slow cook in a Crockpot with seasonings and liquid for 6-8 hours on low until bone marrow is soft.
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Grill over indirect medium heat, turning occasionally, for 30-40 minutes until sizzling and charred.
The cooked pork meat will pull cleanly off the bones when they are done. Feel free to gnaw any leftover cartilage, gristle and marrow off the bones too!
Substitution Ratio for Pork Neck Bones and Ham Hocks
When substituting pork neck bones for ham hocks, use the same weight of bones for the best results:
- 1 pound ham hocks = 1 pound pork neck bones
Since they both provide rich, porky collagen, fat, and flavor, the measured amount can be swapped evenly.
For best flavor in long-cooked dishes, trim excess surface fat from the pork neck bones before cooking to prevent greasiness. Ham hocks usually have a bit less external fat.
Tips for Using Pork Neck Bones
Here are some helpful tips for cooking with pork neck bones:
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Look for bones with some meat – bones alone will be less flavorful.
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Soak in water for 30 minutes to remove excess blood, rinse.
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Add aromatics like onion, garlic, celery, parsley.
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Use neck bone broth as a base for pasta sauce, risotto or gravy.
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Blend cooked pork meat with sauce for hearty sandwich fillings.
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Add white beans or chickpeas for extra protein and texture.
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Finish with vinegar or lemon juice for brightness.
The Takeaway
Pork neck bones can substitute for ham hocks in most slow-cooked recipes like beans, soups, stews, collards, and more. Their similar protein content, high collagen, and fatty pork flavor make them an excellent stand-in when ham hocks are unavailable or undesired. With the same careful cooking methods, pork neck bones will impart that quintessential smoky, meaty richness everyone knows and loves from hocks.
Real Baking with Rose
Rose Levy Beranbaum has written 10 cookbooks, mostly about baking. She has won the James Beard and IACP awards and her books are bestsellers. The International Association of Culinary Professionals wrote the groundbreaking book The Cake Bible, which was inducted into the Hall of Fame in 2016. Rose is also the designer of bakeware and kitchen tool products, including her Synglas non-stick rolling pin.
Rose Levy Beranbaum has written over 120 blog posts over the past 12 years, and this site has pages for her books, hundreds of baking recipes, 150 demonstration videos, answering baking questions, and a Recipe of the Month.