Neck bones don’t have a ton of meat, but give great flavor to broths and sauces. After they’ve simmered for a couple of hours, what meat they do contain is succulent—it should fall off the bones like meat from properly cooked pork ribs, and with a similar taste, dingey says on Chowhound. Another plus: Neck bones are usually really cheap (look for them in Chinese and Korean markets).
Neck bones are classic soul food, browned and stewed with collards and onions or used to flavor bean soups. They also show up as a key ingredient in some recipes for Italian-American red sauce, dmd_kc says (dingey calls this version “fantastic”). After cooking, pull the meat off the bones and return it to the sauce, or serve whole cooked neck bones on the side. Will Owen uses neck bones to build flavor in gumbo, simmering in chicken stock, then adding both meat and stock to the finished dish.
Discuss: pork neckbones