PORK NECK BONES RECIPE FILIPINO RECIPES

Steps:

• Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
• Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
• Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

Steps:

• Fill the stockpot. Place the turkey, onions, celery, and carrots in a large stockpot. Add enough water to cover, about 1 gallon.
• Bring to a boil. Bring to a boil over medium-high heat.
• Simmer about 3 hours. Once boiling, reduce the heat to maintain a simmer. Simmer until reduced by half, 3 to 3 1/2 hours.
• Strain. Set a fine-mesh strainer over a large bowl. Use tongs to transfer the big bones and vegetables from the stockpot to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl. If you'd like a cleaner, clearer stock, clean out your strainer, line it with a coffee filter or cheesecloth, and strain the stock again into another bowl or clean pot.
• Cool and store the stock. If not using immediately, divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for up to 1 week, or freeze for up to 3 months.