Soy Ginger Scallion Marinated Pork Neck Bones
Aromatic overnight marinade infuses pork neck bones with savory soy, warming ginger, garlic, and fresh scallions. The bones are then braised until tender in the flavorful marinade, which becomes a rich, glossy sauce. This dish is deeply flavored, easy to prepare, and perfect served over rice.
- Prep
- 20 min
- Cook
- 50 min
- Wait
- 9 hr
- Total
- 10 hr 10 min
- Makes
- 4 servings (8–10 neck bones with sauce)
Steps
Before you start
- Pat pork neck bones completely dry with paper towels—wet bones won't absorb marinade effectively
- Gather and prep all ingredients before starting; have your braising pot ready
- Plan ahead: marinating requires at least 8 hours, ideally overnight (12–16 hours)
- Read through the entire recipe; total time from start to eating is about 10 hours
Mince ginger and garlic
- On a cutting board, mince the fresh ginger into small, uniform ¼-inch (5 mm) pieces—aim for about 3 tablespoons (30 g) total.
- Mince the 6 garlic cloves until fine and even.
- Do not use a food processor; hand-mincing gives a better texture and prevents the aromatics from becoming paste-like and clumping in the marinade.
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Ready when: Ginger and garlic pieces are uniform and small, not mushy
Tip: If your ginger is old and tough, use a microplane or box grater for easier mincing and a finer texture
Prepare scallions
- Rinse the 6 scallions.
- Slice them lengthwise and separate the white and light green parts from the dark green tops.
- Cut the white and light green parts into 2-inch (5 cm) pieces (you'll use these in the marinade).
- Thinly slice or chop the dark green tops and set them aside separately for garnish after cooking.
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Ready when: Scallions are separated into two portions; whites and light greens are chunked, dark greens are finely sliced
Tip: Don't discard the dark green tops—they add freshness and visual appeal as a garnish
Whisk marinade base
- Pour ¾ cup (180 ml) soy sauce into a large 3–4 quart bowl.
- Add 3 tablespoons (45 ml) neutral oil, ½ cup (120 ml) water, 1 tablespoon (15 ml) sesame oil (if using), and 1 tablespoon (12 g) brown sugar (if using).
- Whisk vigorously for 30 seconds until the sugar dissolves and the mixture is well combined.
- The liquid should smell savory and slightly sweet.
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Ready when: Sugar is fully dissolved; liquid is uniform and glossy
Tip: Whisk the liquid first before adding solids to ensure even distribution and to prevent sugar crystals from sinking
Add aromatics to marinade
- Stir the minced ginger and minced garlic into the marinade base.
- Add the 2-inch pieces of scallion whites and light green parts.
- Stir well.
- Optionally add 1 tablespoon (15 ml) rice vinegar if you like a brighter, more complex edge to the flavor.
- The marinade is now ready.
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Ready when: All ingredients are submerged and well distributed throughout the liquid
Tip: If adding vinegar, add it now while the other flavors are concentrated; it will mellow during marinating
Coat pork neck bones
- Place the patted-dry pork neck bones (about 2 lbs / 900 g, which should be 8–10 bones) into the marinade.
- Turn and manipulate each bone with tongs or a fork so every surface is coated with the liquid and aromatics.
- The bones can be stacked slightly if they don't all fit in a single layer, but they should all be in contact with the marinade.
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Ready when: All bones are thoroughly wet and coated; ginger and garlic pieces cling to the surface
Tip: Dry bones absorb flavors more readily than wet ones, so don't skip the drying step before marinating
Marinate overnight
- Cover the bowl with plastic wrap or a tight-fitting lid.
- Place it in the refrigerator for at least 8 hours, ideally 12–16 hours.
- The longer marination allows the soy, ginger, garlic, and scallion flavors to deeply penetrate the bone and meat.
- You do not need to stir or turn the bones halfway through, though you can if you like.
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Ready when: Bones have absorbed the marinade and smell fragrant with soy, ginger, and garlic; the liquid will look darker
Tip: Don't marinate for longer than 24 hours—the salt in the soy sauce will begin to cure the meat and make it too firm
Pat bones dry and sear
- Remove the pork neck bones from the marinade and place them on a paper-towel-lined plate.
- Pat them dry thoroughly with fresh paper towels—this helps them brown.
- Reserve all the marinade liquid and aromatics in the bowl; don't discard them.
- Heat a large Dutch oven or braising pot over medium-high heat (heat level 6–7) for 1 minute.
- Add a thin film of neutral oil if the pot is not non-stick.
- Working in a single layer to avoid crowding, place the bones in the hot pot.
- Sear for 2–3 minutes per side, until golden to deep golden brown.
- Do not move them around—let each side develop a crust.
- Work in batches if necessary.
- Remove the seared bones to a clean plate.
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Ready when: Bones have a deep golden or light brown crust on each side; they release easily from the pot when ready to flip
Tip: Resist the urge to move the bones—undisturbed contact with the hot pot creates the Maillard reaction (browning) that adds depth to the final dish
Braise in marinade
- Pour the reserved marinade (with all the soy, ginger, garlic, scallions, oil, and any other additions) directly into the hot pot with the seared bones.
- Increase the heat to medium-high to bring the liquid to a gentle simmer—you should see small, steady bubbles breaking the surface.
- Once simmering (about 2–3 minutes), cover the pot with its lid and reduce the heat to low (heat level 2–3).
- Braise for 45–50 minutes, until the pork neck bones are very tender.
- The meat should pull cleanly away from the bone with a fork, and the braising liquid should have reduced slightly, becoming darker and more concentrated.
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Ready when: Pork is fall-apart tender and pulls from the bone easily; the braising liquid has darkened and coats a spoon lightly
Tip: After bringing to a simmer on medium-high heat, reduce to low heat and cover. If the liquid boils too vigorously, the meat will toughen and the sauce will splatter; maintain a gentle simmer with the cover on
Rest and adjust seasoning
- Remove the pot from the heat.
- Let the pork rest in the braising liquid for 10 minutes—this allows the meat fibers to relax and reabsorb juices.
- Taste the braising liquid.
- If it seems underseasoned, add a pinch of sea salt or a splash more soy sauce (start with 1 teaspoon / 5 ml) and stir.
- If it tastes too strong or salty, stir in a splash of water or a squeeze of fresh lime juice (optional).
- The sauce should taste balanced: savory, slightly sweet, and aromatic, without being overwhelming.
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Ready when: Pork is rested; sauce is balanced and coats a spoon
Tip: Taste carefully before adding more soy sauce—the braising liquid will have concentrated, so it may already be saltier than it tastes cold on a spoon
Serve
- Transfer the pork neck bones to a serving bowl or platter.
- Spoon some of the braising liquid and any softened ginger, garlic, and scallion pieces over the bones.
- Garnish generously with the reserved sliced dark green scallion tops for color and fresh flavor.
- Serve immediately with steamed white rice, jasmine rice, or rice noodles to soak up the rich, savory sauce.
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Ready when: Bones are plated, sauce is warm, and garnish is scattered on top
Tip: Don't discard the braising liquid—serve it alongside or spoon it over rice; it's too flavorful to waste
Good to know
Tips
- Pork neck bones are a tougher, more collagenous cut—long, slow cooking is essential. They become tender and gelatinous, not tough, when braised properly. Patience is rewarded.
- Don't skip drying the bones before marinating or before searing. Excess moisture prevents flavor absorption and inhibits browning.
- The overnight marinade is not just for flavor—the soy sauce slightly tenderizes the meat and seasons it deeply from the inside out. Minimum 4 hours works in a pinch, but 8–16 hours is ideal.
- The braising sauce is liquid gold. Save it to reheat the pork, serve over rice, or add to soups. It freezes beautifully for up to 3 months.
Make ahead
Marinate the pork neck bones up to 24 hours in advance; do not marinate longer or the salt will over-cure the meat. After braising and cooling to room temperature, the finished dish keeps in the refrigerator for up to 4 days in a covered container. Freeze for up to 3 months.
Storage & reheating
Marinated pork neck bones (in marinade): refrigerator up to 24 hours. Cooked pork neck bones with braising sauce: refrigerator up to 4 days in an airtight container; freeze up to 3 months. To reheat, thaw in the refrigerator overnight if frozen, then warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if the sauce has thickened. Alternatively, reheat covered in a 325°F (163°C) oven for 15–20 minutes until warmed through.
Substitutions
- soy sauce → dark soy sauce (use ½ cup / 120 ml dark soy sauce plus ¼ cup / 60 ml water). Dark soy sauce imparts a deeper color and richer, slightly less salty flavor; balance by adding back some water
- fresh ginger → 2 tablespoons (15 g) minced ginger plus 3–4 sliced garlic scapes (about 20 g), thinly sliced. Garlic scapes provide a milder, fresher garlic flavor and a subtle sweetness; use them alongside some fresh ginger for balance
- water → ½ cup (120 ml) Chinese rice wine (Shaoxing wine) or dry sherry. Wine adds depth and aroma; reduce the water amount to ¼ cup (60 ml) so the total liquid is similar
- brown sugar → 2–3 tablespoons (25 g) yellow rock sugar (rock candy). Rock sugar dissolves slowly but creates a glossier sauce with a more delicate sweetness; it won't fully dissolve in the cold marinade, so add it to the pot just before braising
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- Main ingredient
- Pork
- Diet
- Dairy-Free
- Method
- Stovetop
- Quick & Easy
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