The slow-baking process ensures that the pork neckbones become tender, with the meat falling right off the bone. Here’s how you can make your own mouthwatering baked neckbones at home.

Stir in kale, rice, and pork and bring to a simmer. Reduce heat to medium-low and partially cover the pot. Cook, stirring occasionally, until rice is just tender, 12 to 15 minutes; season with salt ...

Most recipes for bun cha call for pork belly but I prefer pork neck (also called pork jowl). I also like to mince the meat myself, preferably in an electric grinder, but you can also use a food ...