Pork Neck Bone Broth: One Base For Tonkotsu and Pozole

Over the holidays, I pulled a few pounds of pork necks from our freezer, cuts we saved when we harvested our hog, Maggie, last spring. They’re not something you see often in grocery stores anymore, but they’re one of the most valuable pieces of the animal when it comes to building deep, nourishing broth.

I used this pork neck broth as the foundation for two very different soups that week: tonkotsu and pozole. While their seasonings and finishing steps are different, their base is the same: a slow-simmered broth built from bones, connective tissue, and time.

A cut of pork neck from our home grown hog.

Why Pork Neck Makes Exceptional Broth

Pork neck is full of:

• Bone and marrow
• Collagen-rich connective tissue
• Just enough meat and fat to create body without greasiness

When simmered low and slow (or pressure cooked in an Instant Pot like in this recipe), these elements break down into a broth with structure and depth that is cloudy, rich, and full-bodied. This is the kind of broth that sets firm and jiggly when chilled and coats the spoon when hot.

Where to Find Pork Neck Bones

It can be difficult, if not impossible, to find pork neck cuts in modern meat cases outside of ethnic grocery stores, which is such a shame. This cut of meat is incredibly delicious and valuable and is purpose-built for traditional cooking.

If you don’t raise or buy whole hogs, pork neck bones are still available. You just may need to look beyond the standard grocery case.

Try:

• Local butchers
• Small farms selling whole or half hogs
• Ethnic markets
• Asking your meat counter directly

Asking for them helps keep these cuts visible.

How We Build Our Pork Neck Broth

This is a broth we make and use regularly here on the farm. It’s not complicated, but it does require patience.

At its core, the method is simple:

• Pork neck bones
• Cold water
• A long simmer or pressure cooked
• Skimming and attention along the way

We walk through the full process step by step in the recipe below, including how we adapt the finished broth for both tonkotsu and pozole.

Our simple, clean pork broth made from neck bones.

The Recipe: Pork Neck Broth (Instant Pot Method)

Ingredients

• 3–4 pounds pork neck bones
• Cold water (enough to fully cover bones, about 2–2½ quarts)

(We keep the base neutral and season later depending on the soup we use it for.)

Instructions

1. Blanch the bones (IMPORTANT!): Place the pork neck bones in a large pot and cover completely with cold water. Bring to a rolling boil and cook for 10-15 minutes.
   Foam and impurities will rise to the surface and cling to the side of the pot.  Drain the bones and rinse them thoroughly under cold running water, scrubbing away any clinging residue. Discard the blanching water. 
   This step removes excess blood and impurities and results in a cleaner, smoother broth.
   
   
2. Cook: Place the cleaned bones into the Instant Pot insert.
   Add fresh cold water just until the bones are fully submerged (about 2–2½ quarts). Do not overfill. Lock the lid and set the Instant Pot to High Pressure for 120 minutes (2 hours). Allow the pressure to naturally release for at least 30 minutes, then vent any remaining pressure before opening. 
   
   If using a slow cooker or stovetop instead, this is the point where you would transfer the bones and water to your cooking vessel:
   
   1. Slow cooker directions: Cook on low for 12-18 hours on LOW, or 8-12 hours on HIGH.
   2. Stove top directions: Cook 8-12 hours, uncovered or partially covered, skimming occasionally during the first hour and adding hot water if needed to keep bones submerged. 
      Longer cooks (10-12 hours) will extract more collagen and body.
      
      
3. Skim and Strain: Skim off any remaining foam or surface impurities if needed. Strain the broth through a fine-mesh strainer into a clean pot or container. 
   Discard bones and save the shredded meat to use later. 
   
   
4. Chill and Set: Cool the broth completely, then refrigerate. Once chilled, the broth should get noticeably, evidence of its collagen content. 
   You can leave the fat cap intact for storage or remove and reserve it for cooking later. 

Storage

• Refrigerate up to 5 days
• Freeze up to 6 months

We typically freeze in quart containers for easy use.

Using This Broth

Next week, we'll be posting recipes for Tonkotsu and Pozole to use this broth in:

• Tonkotsu: A Japanese ramen broth made by simmering pork bones for an extended time until fat, collagen, and protein emulsify into a rich, cloudy base.
• Pozole: A traditional Mexican soup built on a pork-based broth with hominy, typically seasoned with chiles and served with fresh garnishes.

Notes from Our Kitchen

• Blanching is key for clarity and balance, especially if using the broth for tonkotsu.
• Pressure cooking shortens the process without sacrificing structure.
• Keeping the base lightly seasoned allows one batch to serve multiple traditions.