Pork Neck Bones – Jamaica Recipe

Pork neck bones make an ideal choice for slow cooking. In fact, these bones are so tough that they require a long period of simmering to become tender.

When cooked gently and for a long period of time in liquid, the natural gelatin located in the tough protein fibers of the bones will break down and make the meat more tender. It’s very tricky to get it done just right, but the results are worth it.

What Are Pork Neck Bones?

Pork Neck Bones

Really it’s just what they sound like: bones from a pig’s neck. They are used in a variety of ways depending on the desired outcome and can be cooked with or without the meat still sticky.

They have a lot of collagen in them (that’s the stuff that makes your skin look great). When it breaks down during cooking, it adds a rich depth of flavor and moistness to the meat.

Since these little babies are a fattier cut than say, ribs or chops, they can be braised low and slow for a long time without drying out. This means they make a perfect addition to stews, curries, or braises like this one here.

Jamaican Pork Neck Bones Recipe

If you’ve ever been to Jamaica, you’ve probably had your share of Jamaican Pork Neck Bones.

It’s a traditional Jamaican dish that’s heavy on flavor and light on ingredients. Don’t be fooled by the name of this dish; it may not have all the fancy ingredients, but it packs a punch when it comes to flavor.


  • 2 tablespoons olive oil
  • 2 pounds pork neck bones
  • 1 onion, diced
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper or Scotch bonnet pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • Ketchup


Heat olive oil in a large skillet over medium to high heat. Add bone to brown on both sides, about 2-3 minutes per side; set aside.

Remove excess fat from the pan and add onions and garlic to cook, stirring often until onions change color for about 2-3 minutes; Add allspice, thyme, and curry powder and sauté until fragrant, about 1 minute.

Saute cayenne pepper until well combined. Whisk in the tomato sauce until thickened, then add the bones to the pan. Boil; Reduce heat and simmer until tender, about 45 minutes to 1 hour.

If the sauce is too thick, add more chicken stock if needed until desired consistency is reached. Serve immediately with rice if desired.

Notes And Tips:

  • Buy fresh pork neck bones, not frozen.
  • You’ll want to use a large pot, or even a Dutch oven, to get the bones out.
  • The easiest way to handle bone is with forceps.
  • You can use any Caribbean seasoning to season the meat.
  • You can replace thyme with fresh thyme or dried thyme. I prefer to use dried thyme because it is available at most stores and is more cost-effective than fresh thyme.
  • Instead of bones, you can use lean pork shoulder or pork loin (with bones).

What Does Jamaican Pork Neck Bones Taste Like?

This dish is a staple in Caribbean cuisine. They are often seasoned with Jamaica’s famous dry seasoning, a blend of spices and herbs that can be purchased at most grocery stores. You can also make your own spice mix at home if you’d like.

It is very tender and the meat is juicy and the taste is indescribable. It can be likened to eating a piece of fried chicken, but instead of skin, there is a thick layer of fat covering the neck bones. The fat is kept in all the water, giving you a tender, juicy cut of meat.

What To Serve With Jamaican Pork Neck Bones?

The best way to eat this Jamaican dish is with rice and peas. The rice should be cooked until soft but with a few grains left (not pasty). You can also add some fresh herbs like cilantro if you want!

Other popular accompaniments include avocado slices, sliced tomatoes or lettuce leaves to wrap your meat dishes before dipping them in delicious sauces like BBQ sauce or ranch sauce.

The rich flavor and distinctive character of this dish make it the perfect accompaniment to other traditional dishes. The combination of spices used in Jamaican cooking gives this dish a local flavor that cannot be found anywhere else in the world.

Nutrition Facts

Serving Size: 1 neck bone (47g)

Total Fat4.1 g
Saturated Fat1.3 g
Total Carbohydrate0g
Dietary Fiber0g
Vitamin A0%
*Percent Daily Values are based on a 2000 calorie diet.

Is Pork Neck Bones Good For You?

This dish is a good source of iron, which the body needs to get oxygen from the lungs to the rest of the body. Iron deficiency can result in fatigue, dizziness, and other symptoms.

Neck bones also provide thiamine, niacin, and selenium. Thiamine helps your body convert food into energy and supports healthy brain function. Niacin helps support a healthy digestive system and nervous system.

Selenium provides antioxidants that help to protect cells from damage by free radicals, which can contribute to aging and disease.

In addition to nutrients such as vitamin A, vitamin C, calcium, and magnesium, this dish contains a significant amount of protein. Protein is important for healthy skin, bones, muscles, and organs. It also helps your body recover after physical activity or injury.

How To Choose Pork Neck Bones?

Choosing the best bones for your Jamaican recipes is essential to a delicious dish. The bones themselves come in a lot of flavor, so it’s important to choose the right variety for your recipe.

When looking at a pork neck bone, there are three things you need to look out for: marbling, fat content, and bone density.

Marbling refers to the streaks of fat running throughout the meat. For this dish, you’ll want large streaks of fat—this will add extra flavor and juiciness as the meat cooks. If there are only small streaks of fat or no streaks at all, you should probably pick another cut of meat.

The next thing you need to look for is how much fat there is on the outside of the pork neck bone.

In general, you want a lot of fat on the outside of your cut because that’s where most of the flavor comes from. However, in Jamaican pork neck bones, you’ll be boiling your meat in water before baking it, so it’s important to choose a cut with enough fat that it won’t dry out while cooking.

Finally, make sure that your pork neck bone has plenty of meat around each rib—this will ensure that every bite is packed with juicy goodness!

How To Store Pork Neck Bones?

However, when choosing to buy pork neck bones, you need to pay attention to how to properly store them. Here are some tips to ensure your bones are kept at their best.

If you’re going to cook the bones within 24 hours of purchasing them, you can leave them in the original packaging and store them in the refrigerator.

However, if you plan on keeping them longer than that, they should be removed from the package and wrapped in plastic wrap or foil, and placed in an airtight container before being placed in the refrigerator. This will help keep their flavor intact and prevent them from changing color.

If you know there’s more than 2 days left to cook the bones, consider placing an airtight, sealed container in your freezer.

When it’s time to cook this dish, you can easily defrost frozen bones by placing them under cold running water for about 20 minutes until completely defrosted. You can also put them in the fridge overnight if needed.


Do You Have To Clean Pork Neck Bones Before Cooking?

You shouldn’t get into the habit of eating foods that haven’t been properly cleaned, but rinsing off the bones depends on how you plan to prepare them.

If you plan to cook them at very high heat for a short period of time, then no, you don’t need to clean them. The reason is that once they are fully cooked, the bacteria are killed.

However, if you plan to cook at a lower temperature for a longer time, you should clean them first. This ensures that any harmful bacteria are eliminated before it has a chance to spread.

It’s important to note that even if your bones have been cleaned before cooking, some bacteria can still live on the surface of the meat if it hasn’t been cooked long enough at a high enough temperature during the titration process.

Equipment and/or duration of service. or if there is cross-contamination between raw foods like chicken and eggs while they are in contact before preparation/serving time (this happens more often than most people realize).

What Part Of The Pig Is Neck Bones?

In the meat industry, pork that is roughly from the neck of a pig is called “pork neck bones.”

The neck bones referred to in these recipes are not to be confused with the vertebrae of a pig’s neck, which are also sometimes referred to as “neck bones.”

Neck bones are also known as “pig neck strips” and they are a popular addition to bird chitterlings. The various names for this bone refer to how the meat is cut and processed after slaughter.

How Many Neck Bones Does A Pig Have?

It depends on how you count them.

If you were to look up “pig” in Wikipedia, it would tell you that a pig has 14 or 15 bones in its neck, including the skull. But if you go to another source, such as the University of Illinois Extension’s page on pigs, they say that a pig has only 13 neck bones. So which is right?

The answer is that they’re both right! The thing is, there are different ways to count bones. If you’re talking about the number of vertebrae, then yes, a pig has 15. But if you’re talking about individual bones that make up the neck, then there are only 13.

A vertebra is a bone (or sometimes two or three fused together) that protects your spinal cord and helps support your body.

So technically, yes—there are 15 bones in a pig’s neck! But when people talk about how many bones there are in an animal’s body, they usually mean individual bones—and not all of those vertebrae are separate from each other!


The flavor of this slow cooker is rich and rich – perfect for winter meals when comfort foods are required. There are many recipes for this bone dish, but we think we are the best.

Not only does it produce tender meat and melt-in-your-mouth fat, but it also has a rich, savory essence that will keep you coming back for more. So go ahead and give our pork neck bone recipe a try next time you’re looking for a new way to prepare this tasty cut of meat!