By popular demand. Well, @KennethT asked.
Pork Neck Bones - Image by Jung Min (Kevin) Kim. Licenced under Creative Commons (CC BY 2.0)
Not a particularly popular preparation here in China, but I know they are common elsewhere. We're talking pork neck bones (and any attendant meat). Usually cheap compared to most piggy parts. When they are used here it is nearly always for making pork bone stock. There is a simple, but interesting Soul Food recipe here.
Wherever you are, be careful when buying them. They can be quite meaty but also can be virtually meatless. You want the meatier ones. They need simmering at least a couple of hours after being seared. To get falling-off-the-bones meat can take double that.
Related to that and also relatively cheap are neck fillets / pork collar, with a mix of lean and fatty meat. These are best cooked low and slow. They can be stewed, braised, grilled / BBQ’d or roasted and are great for curries and the like. There is a Jamie Oliver recipe here for pan fried pork neck fillet steak.
