What Are Pig necks and How Can I Use Them?
If pig necks have turned up in a recipe or caught your eye at the store, here's what you need to use them with confidence and how to choose them, cook them, store them, what to substitute, and 3 recipes to try them in.
- In Chinese:
- 猪脖子
- British (UK) term:
- Pig necks
- en français:
- cou de porcs
- en español:
- cuellos de cerdo
Recipes using pig necks
There are 3 recipes that contain this ingredient.
Boudin Du Pays(Blood Pudding)
Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.
Boudin Du Pays (Blood Pudding)
A traditional Acadian blood pudding made from fresh pork blood, slow-simmered pork, heart, lung, and neck with onions, cloves, savory, and coriander. Served as a sauce or stuffed into natural casings.
Satsuma Jiru (Miso-Flavored Pork & Vegetable Stew)
Satsuma Jiru is a hearty Japanese miso pork and vegetable stew with daikon, sweet potato, shiitake mushrooms, konnyaku, and burdock root. A rustic regional comfort soup finished with shichimi togarashi.
