Growing up in a Korean household, pork neck bone stew was our go-to comfort food on cold winter days. My grandmother would simmer it for hours, and the whole house would fill with the smell of garlic and ginger. I remember watching her in the kitchen, adding simple ingredients like potatoes and radish, making something so basic taste so good.
The funny thing is, when I first tried making it myself, I rushed the process and ended up with tough meat and a thin broth. It took a few tries to learn what grandma knew all along – this stew needs time and patience. The meat has to cook slowly until it practically falls off the bone, and the broth needs hours to develop its rich flavor.
Suggestions for Ingredient Substitution
For those avoiding pork, beef neck bones or oxtail can replace pork neck bones in this stew. These alternatives offer similar rich flavors and textures, though cooking times may need to be adjusted. Vegetarians could use large chunks of portobello mushrooms or seitan, which provide meaty textures, but the overall cooking time would be reduced. The all-purpose flour can be substituted with rice flour or cornstarch for a gluten-free option. Use about half the amount of cornstarch or rice flour, as they thicken more efficiently than wheat flour. For a lower-sodium version, replace the French onion soup mix with a combination of dried onion flakes, beef bouillon, and your preferred herbs and spices. This allows for better control over salt content while maintaining the savory onion flavor profile.
| Preparation Time | 15-25 minutes |
| Cooking Time | 60-90 minutes |
| Total Time | 75-115 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 90-100 g
- Fat: 90-100 g
- Carbohydrates: 150-160 g
Ingredients
For cleaning the neck bones:
- 8 cups water
- 1 large lemon, sliced
For the stew:
- 2 tbsp olive oil
- 1 large yellow onion (finely diced)
- 10 cups water
- 4 lb pork neck bones
- 1 envelope french onion soup mix (adds a rich, savory depth)
- 2 tsp black pepper (freshly ground for better flavor)
- 2 1/2 tbsp seasoning salt (I use Lawry’s Seasoned Salt for this recipe)
- 1 cup sliced white mushrooms
- 1 tbsp minced garlic
For the roux:
- 1/3 cup vegetable oil (or canola oil)
- 1/2 cup all-purpose flour
Step 1: Prepare and Clean the Pork Neck Bones
Start by cleaning the pork neck bones thoroughly.
Use a large lemon to remove all unwanted membranes and debris from the bones.
Rinse the neck bones under cool water to ensure they are clean, then place them in a pot.
Step 2: Parboil the Neck Bones
Fill the pot with approximately 8 cups of water and bring it to a boil over high heat.
Once foam and grit surface, remove the pot from the heat and drain the liquid.
Rinse the neck bones again under cool water and set them aside, ready for the next cooking phase.
Step 3: Sauté the Onions and Brown the Neck Bones
In a large pot, drizzle 2 tablespoons of olive oil and heat over medium-high heat.
Add thinly sliced yellow onions to the pot and cook them until they are golden brown.
Add the cleaned neck bones to the pot and stir them in with the onions.
Season the mixture with 2 1/2 tablespoons of seasoning salt and 2 teaspoons of ground black pepper.
Step 4: Start the Cooking Process
Allow the neck bones and onions to cook together for about 10 minutes, then add 10 cups of water to the pot.
Boil this mixture over medium-high heat for 20 minutes.
After boiling, scoop out about 1 cup of liquid and set it aside.
Sprinkle in 1 envelope of French onion soup mix and stir to combine with the neck bones.
Step 5: Make the Flour Mixture
In a medium saucepan, pour in 1/3 cup of vegetable oil and heat over medium heat.
Once the oil is hot, add 1/2 cup of all-purpose flour and cook until the flour browns and thickens, creating a roux.
Pour the reserved liquid from the neck bones pot into the saucepan with the flour mixture and mix well to incorporate.
Step 6: Combine and Simmer
Add the flour mixture back into the pot with the neck bones and stir everything until well incorporated.
Add 1 cup of sliced white mushrooms to the pot and stir to combine all ingredients.
Cover the pot with a lid and let it cook for about 30 minutes, or until the neck bones are tender.
Step 7: Serve and Enjoy
Once the neck bones are tender and the gravy is well developed, serve the dish hot with rice or mashed potatoes.
Enjoy this hearty and flavorful meal!
