Step 1

Combine the sage, pepper, garlic, and 2 tablespoons salt in a bowl; sprinkle evenly over the pork neck bones to coat. Heat some oil in a large skillet or pot over medium-high heat. In batches, sear the pork in the oil on all sides until browned, 2 to 3 minutes per side. Set the pork aside.

Step 2

In the same pan, add the cabbage and onion and sprinkle with some salt. Cook the cabbage until wilted to about half the volume, about 10 minutes.

Step 3

Add the seared pork, cabbage and onion mixture, and chicken stock to a large pot with a lid. Cover and place in a 325˚F oven until the meat is tender and falls off the bone, 1 1/2 to 2 hours. Let the pork rest in the braising liquid until cool enough to handle and separate the meat from the bones. Discard the bones and add the meat back to the braising liquid and cabbage. Serve over rice with hot sauce on the side.