Best 3 Smart Alec Pork Neck Bones Spaghetti Pressure Cooker Style Recipes
Indulge in a delectable culinary journey with Smart Alec Pork Neck Bones Spaghetti, a pressure cooker masterpiece that tantalizes taste buds with its rich flavors and succulent textures. Discover the secrets behind this hearty dish, featuring tender pork neck bones braised in a savory tomato-based sauce, complemented by perfectly cooked spaghetti. Elevate your cooking skills with additional recipe variations, including a delightful Pork Neck Bones and Cabbage Pressure Cooker version, a hearty Pork Neck Bones and Potatoes Pressure Cooker creation, and a tantalizing Pork Neck Bones and Collard Greens Pressure Cooker delight. Each recipe offers a unique flavor profile, ensuring an unforgettable dining experience.
Let's cook with our recipes!
SMART ALEC PORK NECK BONES SPAGHETTI - PRESSURE COOKER STYLE
NOTE: This recipe should really be classified under soul food (black New Orleans cooking) but food.com does not have that category listed.
Provided by Cajun Joe
Categories One Dish Meal
Time 1h30m
Yield 1 Gallon, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place neck bones and water in pressure cooker and after it starts steaming, cook for 30 minutes. This cooking method is used to remove fat from the neck bones.
- You can also boil the neck bones in a pot for 90 minutes.
- Remove the liquid from the neck bones in the cooker; replace liquid with the spaghetti sauce.
- Bring to a simmer stirring often, so the neck bones or sauce won't stick to the bottom.
- Simmer for about 15 minutes to heat up the sauce.
- Serve with cooked pasta sprinkled with cheese.
- NOTE: If you serve this to your guests, warn them before hand that this dish is so good it'll curl their toes and make them speechless for a while.
- I felt like I was in heaven while eating it. LOL.
- TIP: Put the stock from cooking the neck bones in the refrigerator. The next day, remove the solid fat from the top and use it to make soup, Jambalaya, or Dirty Rice.
NECK BONES (PORK NECK AND NOODLES)
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth. Elbow-shaped pasta is then added into the water to absorb all the meaty flavors. Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch. It shows up amid the more elegant dishes on the family Thanksgiving table as a subtle reminder of the food their enslaved ancestors cooked from the parts of the pig they had access to. It's a surprisingly rich, comforting and delicious dish coaxed from only a few ingredients.
Provided by Kim Severson
Categories dinner, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Season neck bones all over with salt, black pepper and red pepper flakes. Add neck bones to pot and sear for 4 to 5 minutes, then flip and brown the other side, 4 to 5 minutes more. Add onions and 3 cups water. It's O.K. if the water doesn't cover all the neck bones; they will cook down.
- Reduce heat to low, cover and slowly simmer, stirring occasionally, 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.
- Remove the cooked neck bones to a separate bowl. Bring liquid to a boil, then add pasta and more salt and pepper to taste, if desired. Stir constantly for the first 2 to 3 minutes to keep pasta from sticking. Reduce heat to low; cover and cook, stirring occasionally, 8 to 10 minutes, or until pasta is al dente.
- Meanwhile, if you'd like, remove the meat from the bones using your fingers or a fork. Discard bones and any cartilage. When pasta is done, stir the cooked meat back into the pot. Serve hot alongside a heaping of greens (collard or mustard) and a hunk of cornbread.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 38 grams, Fiber 1 gram, Protein 56 grams, SaturatedFat 12 grams, Sodium 736 milligrams, Sugar 2 grams
COUNTRY COOKING SLOW COOKER NECK BONES
This is a country, budget-friendly recipe that everyone will enjoy. Serve over rice with a side of green beans.
Provided by CasSandra Brown
Categories Meat and Poultry Recipes Pork
Time 4h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, salt, and thyme leaves. Pour in the vinegar and water.
- Cover and cook on High until the meat is tender, about 4 hours.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 1.3 g, Cholesterol 100.7 mg, Fat 47.8 g, Fiber 0.2 g, Protein 19.1 g, SaturatedFat 16.9 g, Sodium 352.1 mg, Sugar 0.4 g
Tips:
- Choose meaty pork neck bones for a more flavorful dish.
- Brown the pork neck bones in a skillet before cooking them in the pressure cooker to add depth of flavor.
- Use a variety of vegetables in the soup, such as onions, carrots, celery, and garlic, for a more nutritious and flavorful dish.
- Add a bay leaf and some dried thyme to the soup for extra flavor.
- Use a high-quality spaghetti noodles for the best results.
- Cook the spaghetti noodles according to the package directions.
- Serve the pork neck bones and spaghetti with a sprinkle of grated Parmesan cheese and a side of crusty bread.
Conclusion:
This Smart Alec Pork Neck Bones Spaghetti Pressure Cooker Style is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. The pork neck bones are fall-off-the-bone tender and the spaghetti is cooked to perfection. The soup is flavorful and hearty, and the Parmesan cheese and crusty bread add the perfect finishing touch. This dish is sure to please everyone at the table.
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