Home Cooking 6

neck bones in tomato sauce

stymie | Jun 5, 201206:26 PM

Usually I fry up some inexpensive cuts of pork to flavor my tomato sauce (gravy). I found some pork neck bones at a great price and plan to use those (don't care if it doesn't yield the usual tender meat. Considering the odd shape, I'm not sure that frying is the pest way to "brown" the meat. Can I bake them, or will I lose something by not doing the saute in olive oil? Thanks for your thoughts.

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