Braised Pork Bones (Nyama Bones)

Instructions

Step 1 Heat vegetable oil in a large pot over medium high heat and brown the pork bones on all sides until nicely seared, then remove and set aside. /n
Step 2 In the same pot sauté chopped onion until soft and translucent, then add minced garlic and cook for about 1 minute until fragrant. /n
Step 3 Stir in tomato paste, paprika, curry powder, thyme, salt, and black pepper, allowing the spices to toast for 1–2 minutes. /n
Step 4 Pour in crushed tomatoes, broth, soy sauce, and brown sugar, stirring well to combine. /n
Step 5 Return the browned pork bones to the pot, ensuring they are mostly submerged in the sauce. /n
Step 6 Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until the meat is tender and the sauce has thickened. /n
Step 7 Adjust seasoning if needed and simmer uncovered for an additional 5–10 minutes if a thicker gravy is desired. /n
Step 8 Garnish with fresh parsley before serving.

Storage and Reheating Tips

Store leftover pork bones in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium low heat until warmed through, adding a splash of broth or water if needed to loosen the sauce. This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.