YOUR SOLIN GENERATED RECIPE
Tender Braised Pork Neck Bones with Hearty Root Vegetables
Savor the deep, comforting flavors of slow-braised pork neck bones mingling with a medley of hearty root vegetables. This dish infuses tender, fall-apart pork with the natural sweetness of carrots, parsnips, and a hint of caramelized onion and garlic, creating a warming meal perfect for any time of day.
INGREDIENTS
6 ounces Pork Neck Bones
1 medium Carrot
1 small Parsnip
1/4 medium Onion (quartered)
2 cloves Garlic
1 cup Chicken Broth
2 sprigs Fresh Thyme
1 Bay Leaf
Salt & Pepper to taste
PREPARATION
Preheat a heavy-bottomed pot or Dutch oven over medium-high heat.
Season the pork neck bones lightly with salt and pepper. Sear them in the pot until browned on all sides, about 4-5 minutes per side, to render some fat and develop flavor.
Remove the bones briefly and add the quartered onion and garlic to the pot. Sauté until softened and aromatic, about 2-3 minutes.
Return the pork neck bones to the pot and add the chopped carrot and parsnip. Stir to combine with the onions and garlic.
Pour in the chicken broth and add the fresh thyme sprigs and bay leaf.
Bring to a simmer, then reduce heat to low, cover, and let it braise gently for 1.5 to 2 hours until the pork is tender and the vegetables are cooked through.
Adjust seasoning with salt and pepper as needed. Remove the thyme sprigs and bay leaf before serving.
Serve the tender braised pork neck bones topped with hearty vegetables in a warm bowl, enjoying the rich, comforting flavors.