pork neck bones, braised in orange juice


This is a somewhat unusual cut that is not always available in our grocery store. It is somewhat similar to pork ribs, but with more bone and less meat. You can see from all that white in Pic2 that this needs long moist cooking to get sufficiently tender.

I like to add orange juice to pork stews: it adds a nice flavor and helps to tenderize the meat. This is the same recipe as the Orange Pork Tenderloin but with a different cut and smaller pieces.

After this was finished, I added the leftover sauce of a Chicken Casserole—béchamel with peas & carrots—turning it almost into a soup instead of a stew, wonderful for smothering sauce. That is not required to complete this recipe. It is quite delicious with the orange juice only.


This is what you need for 2 servings:

  • 2 lbs. pork neck bones
  • 2 cups of orange juice
  • olive oil
  • S&P
  • optional:
    • 1 qt. chicken casserole sauce
    • up to 1 lb. peas & carrots
Pic1: pork neck bones


Pic2: neck bones, raw
Pic3: brown the meat first
Pic4: braising in orange juice


I added the leftover chicken casserole sauce and peas & carrots to the pot to get a larger volume. I served the peas & carrots on the side, but used a lot of that sauce to smother the rice.


Pic5: extra sauce
Pic6: drown that rice