The Ultimate Savory Pork Neck Bones and Lima Beans Recipe
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Did You Know?
Historical Tidbit
Lima beans were a staple crop for the Moche people of ancient Peru as far back as 6,000 BC.
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The Golden Rule
"Never rush a braise! Low and slow is the only royal decree accepted in this kitchen."
Ingredients
13 items required
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Chef's Notes
Pork neck bones are an absolute treasure trove of flavor due to the high bone-to-meat ratio and rich marrow. Treat them with respect and they will reward you with silky perfection.
Pro Tip
Do not skip the hot water soak for the dried lima beans! It jump-starts the hydration process and guarantees they cook evenly without splitting their jackets.
Kitchen Catastrophe Warning
Failing to watch your skillet water levels during the initial braise will instantly turn your precious pork into an unholy charcoal briquette that even the palace guard refuses to taste.
The Jester's Corner
Royal Court Comedy
I asked the chef why we use neck bones, and he said it's to give the beans a backbone because they have no spine of their own.
The Culinary Science
Simmering bones breaks down collagen into gelatin, which acts as a natural thickening agent that gives your broth a luxurious, velvety mouthfeel.
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Meat Moisture Retention Protocol
Storage Science
Store in an airtight container in the coldest part of the refrigerator along with any cooking juices or sauces to maintain moisture. Consume within 3-4 days.
Reheating Science
Reheat gently in the oven at 300°F (150°C) or on the stovetop over low heat. Add a splash of broth or water and cover tightly to steam. This prevents the proteins from constricting and squeezing out their juices.
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