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    You Are Here Home » Entree Recipes

    Published: Apr 12, 2022 Updated: Apr 12, 2022 by Hilda Sterner | This post may contain affiliate links 8 Comments

    Pressure Cooker Pork Neck Bones Adobo

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    pork neck bones recipe over rice

    If you haven't tried pork neck bones before, I invite you to try this surprisingly delicious Pork Neck Bones recipe. When cooked in a pressure cooker, Pork Neck Bones Adobo is incredibly flavorful, and the pork fall-apart tender. Serve this mouth-watering stew over Vermicelli Rice for a hearty lunch or dinner.

    pork neck bones recipe over rice

    About This Recipe

    Have you ever been in a rush while grocery shopping and thought you grabbed one thing but instead bought something completely different? I'm embarrassed to admit that I do that way too often. Many times it's because I don't have my reading glasses on so I can't read the labels. 🤓

    This was the case last week when I thought I bought country-style pork ribs. A few days later, when I pulled the package out of the freezer, I realized they were pork neck bones instead, oops!

    I decided to use them to create this Pork Neck Bones Adobo recipe. I didn't imagine that we'd love it as much as we did. So when I asked Scott if he thought the recipe was blog-worthy, he enthusiastically replied "definitely!"

    If you've never heard the word adobo, I'm sure you're not alone. The word has more than one meaning. The one I'm most familiar with is Pork Adobo. A Filipino dish made with succulent pork or chicken, cooked in a mixture of soy sauce, vinegar, and garlic.

    To learn about adobo spice and Spanish adobo, check out this informative post from Food & Wine.

    Why This Recipe Works

    I'm not sure about other countries, but here in the US, meat prices are through the roof! Many families are on tight budgets and trying to make their dollars stretch. Luckily, pork neck bones are very affordable, and they're very tasty too!

    What makes Pork Neck Bones Adobo great is that it's not only easy to prepare but it's also delicious and affordable!

    What You Need For This Recipe

    pork neck bones recipe ingredients

    Recipe Ingredients and Substitutions

    • Pork Neck Bones: If you can't find pork neck bones at your grocery store, you can try asking the butcher or use country-style pork spare ribs instead.
    • Chipotle Peppers: Chipotle peppers are a ton of flavor. I decided to add the entire can. If you don't want the stew too spicy, just use less.
    • Soy Sauce: Regular soy sauce or lite soy sauce can be used in this recipe.
    • Vinegar: You can substitute white distilled vinegar or apple cider vinegar for the white wine vinegar if needed.
    • Vegetables: I originally planned this recipe without vegetables. At the last minute, I decided to add a few potatoes and a carrot. The end result was fantastic, so I highly recommend adding them. Mushrooms would also be a great addition!

    How to Make Pork Neck Bones Adobo

    STEP 1: Wash pork neckbones and pat them dry with paper towels. Mix salt, black pepper, and ginger. Use to generously season the pork. 

    STEP 2: Add oil to the Ninja Foodi or Instant Pot, and choose “saute.” Once the oil is hot, sear the pork neckbones in batches. Add onion and garlic and saute as you scrape the bottom of the pot.

    STEP 3: Chop at least a few chipotle peppers and add them to the pot. I used the entire can.

    PRO TIP: Chipotle peppers are a little spicy so keep that in mind when adding them to the stew. I used the entire can because our food is never spicy enough but one or two peppers might be enough for your family.

    STEP 4: Mix chicken broth, vinegar, and soy sauce together in a medium bowl or large measuring cup. Stir brown sugar and bay leaves into the liquid mixture and pour over the pork neck bones. 

    pouring broth mix over pork neck bones in a pot
    pork neck bones adobo in an instant pot

    STEP 5: Cover the pressure cooker and set the vent to “seal.” Choose “Pressure Cook” and set the time to 20 minutes, followed by 10 minutes of natural release.

    STEP 6: Add chopped potatoes and carrot to the pork neck bones and pressure cook for 5 more minutes. When time is up do a quick release. You can thicken the gravy with flour or cornstarch if you'd like. Skim the excess fat from the surface before serving.

    pork neck adobo on a colorful mat

    Stove Top Cooking Instructions

    • Wash pork necks and pat dry with paper towels. Mix salt, black pepper, and ginger and use to generously season the pork. 
    • Add oil to a Dutch oven and heat over medium heat. Add pork bones in batches and sear on all sides. Add onion and garlic and sauté as you scrape the bottom of the pot.
    • Chop at least a few chipotle peppers and add them to the pot. 
    • Mix chicken broth, vinegar, and soy sauce together in a medium bowl. Stir brown sugar and bay leaves into the liquid mixture and pour over the neck bones. 
    • Cover the pot with a lid and simmer over low heat until the neck bones are tender. This should take approximately 1-½ hours.
    • Add chopped potatoes and carrot, cover, and cook for an additional 30 minutes. You can thicken the gravy with flour or cornstarch if you'd like. Skim the excess fat from the surface before serving the stew over rice. Garnish with cilantro before serving.

    Reheating & Storing Instructions

    Pork Neck Bones Adobo leftovers can be stored in an airtight container for up to a week in the refrigerator. The stew can also be frozen in freezer bags for longer storage.

    Reheat the stew on the stovetop over low heat, or in the microwave for a few minutes, depending on the amount.

    Recipe FAQs

    What are pork neck bones used for?

    Pork neck bones can be cooked in a variety of ways. Sometimes pork neck bones are smoked while other times they are roasted Southern-style and served with collard greens.

    Neck bones can also be slow-cooked in stews and simmered in spaghetti sauce. They can also be cooked in adobo sauce as in this pork neck bones adobo recipe.

    What can you substitute for pork neck bones?

    A good substitute for pork neck bones are pork country style spareribs. Both pork cuts have similar marbling. However, country style pork spareribs are meatier than pork neck bones.

    How long do you boil neck bones on the stove?

    If cooked on the stove, neck bones should be simmered for a few hours until tender.

    What do pork neck bones taste like?

    Pork neck bones are best when simmered for a few hours. When cooked in a stew, they are similar in taste and texture to short ribs.

    Pro Tips

    • To thicken the sauce further, choose “saute” and cook the sauce down.
    • You can also thicken the stew by whisking some corn starch in cold water or broth and stirring it into the pot. It will need to come to a boil before it thickens.
    • If you're not sure how many chipotle peppers to add, start with a couple. When you release the pressure, taste the stew to see if it can use more spice. If so, add more at the same time you add the potatoes and carrots.
    • Be sure to remove any bone pieces or cartilage that detached from the meat during cooking before serving.
    rice covered with pork neck stew
    Pork Neck Bones Adobo over Rice

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    pork neck bones adobo over white rice

    Pressure Cooker Pork Neck Bones Adobo

    Tender pork neck bones cooked in a flavorful adobo sauce in a pressure cooker.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Filipino inspired
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Building & Releasing Pressure: 10 minutes
    Total Time: 55 minutes
    Servings: 4 people
    Calories: 326kcal
    Author: Hilda Sterner

    Ingredients

    • 3 lbs. pork neck bones
    • 1½ teaspoon sea salt
    • 1 teaspoon black pepper
    • 1½ teaspoon ginger
    • 1 tablespoon vegetable oil
    • 1 medium yellow onion (chopped)
    • 8 cloves garlic (minced)
    • ½ can chipotle peppers in adobo (7-ounce can)
    • 1 cup chicken broth
    • ½ cup white wine vinegar
    • ½ cup soy sauce
    • 1 tablespoon brown sugar
    • 2 bay leaves
    • 2 medium potatoes
    • 1 large carrot

    Instructions

    • Wash pork neck bones and pat them dry with paper towels. Mix salt, black pepper, and ginger. Use to generously season the pork. 
    • Add oil to the Ninja Foodi or Instant Pot, and choose “saute.” Once the oil is hot, sear the pork necks in batches. Add onion and garlic and saute as you scrape the bottom of the pot.
    • Chop at least a few chipotle peppers and add them to the pot. I used the entire can.
    • Mix chicken broth, vinegar, and soy sauce together in a medium bowl or large measuring cup. Stir brown sugar and bay leaves into the liquid mixture and pour over the neck bones. 
    • Cover the pressure cooker and set the vent to “seal.” Choose “Pressure Cook” and set the time to 20 minutes, followed by 10 minutes of natural release.
    • Add chopped potatoes and carrot to the pork neck bones and pressure cook for 5 more minutes. When time is up do a quick release. You can thicken the gravy with flour or cornstarch if you'd like. Skim the excess fat from the surface before serving.

    Notes

    • To thicken the sauce further, choose “saute” and cook the sauce down.
    • You can also thicken the stew by whisking some corn starch in cold water or broth and stirring it into the pot. It will need to come to a boil before it thickens.
    • If you're not sure how many chipotle peppers to add, start with a couple. When you release the pressure, taste the stew to see if it can use more spice. If so, add more at the same time you add the potatoes and carrots.
    • Be sure to remove any bone pieces or cartilage that detached from the meat during cooking before serving.

    Nutrition

    Serving: 1serving | Calories: 326kcal | Carbohydrates: 24g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 1184mg | Fiber: 1g | Sugar: 16g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Ilyana says

      December 19, 2022 at 5:56 pm

      I am Puerto Rican and those of us who cook, cook with a lot of flavor and spices, but not spicy at all. I eliminated the peppers, and used half the amount of black pepper. Despite not being spicy, I found this recipe to be sooo delicious and tasty! It was easy to find all the ingredients in one place as famous supercenter stores now bring pork necks! - Thank you so much for sharing it with us Hilda! Definitely one that we will make over and over.

      Reply
      • Hilda Sterner says

        December 19, 2022 at 6:00 pm

        Thank you Ilyana, I really have to delve into Puerto Rican food more. I'm sure it's delicious! Thank you for your comment, I'd love a star rating too, if you don't mind! 😬

        Reply
    2. kb says

      December 11, 2022 at 5:57 pm

      5 stars
      Fantastic flavor! I had to cook the veg longer. I used 2 chipotle chilis and found the heat to be about average--great for a family with a different heat tolerances. Definitely eat this with the vermicelli rice.

      Reply
      • Hilda Sterner says

        December 11, 2022 at 7:28 pm

        Thank you so much, KB! Food can always be hotter, am I right? Unfortunately, not all my readers agree. 😉 I'm glad you enjoyed them and thank you so much for the review!

        Reply
    3. Becks says

      October 19, 2022 at 5:55 pm

      5 stars
      This is a great recipe that we have made multiple times with some minor modifications (that are not relevant to mention). Pork ribs are just as tasty as oxtails and cheaper.

      Reply
      • Hilda Sterner says

        October 19, 2022 at 7:09 pm

        Thank you so much, I appreciate the review!

        Reply
    4. Kelly Methey says

      April 12, 2022 at 10:01 am

      5 stars
      This sounds delicious although I would probably go with the country style pork ribs as they are always readily available. I can’t wait to try this easy and tasty recipe! Thanks Hilda for another fantastic recipe idea!

      Reply
      • Hilda Sterner says

        April 12, 2022 at 10:20 am

        I had a feeling you'd go for the spare ribs instead of the neck bones. 😂

        Reply

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