Soul Food Style Pork Neck Bones
Apr 22, · Neck Bones & Rice pounds pork neck bones 3 cups water 2 teaspoons salt, divided 1 teaspoon black pepper 1/2 – 1 teaspoon red pepper flakes (to taste) 1 1/2 cups uncooked white rice. Heat a Dutch oven or large pot over medium-high heat. Season neck bones with 1 teaspoon salt, black pepper and red pepper flakes then add them to the hot pot. Oct 16, · But I had 2 pounds of pork neck bones that needed to be cooked. So I dug real deep. And fixed ’em (cooked them) the way I remember my grandmother used to cook pork neck bones and rice. Nothing fancy. Just down home simple Southern comfort food. And all .
Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish.
I think this is one of this meals that takes you back to your mother's kitchen. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil. Bake in the preheated oven for 2 hours, basting every 30 minutes.
Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes. All Rights Reserved. Southern-Style Neck Bones. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share.
Gallery Southern-Style Neck Bones. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 5. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat an oven to degrees F degrees C. I Made It Print. Per Serving:. Full Nutrition. Rating: 4 stars. Just like my grandmother used to make. Very tender, very flavorable.
Read More. Thumb Up Helpful. Most helpful critical review kellcell. Rating: 1 stars. Will be cooking again! Reviews: Most Helpful.
How to make neckbones and rice 5 stars. This is a simple recipe! Came out very tender and flavorful. Hernando Brownie. Great dish from Keryne as usual. I prefer boiled neck bones but hubby likes them baked just like this Taste just like the South!!!
Add a little cayenne green onions and a piece or two of bell pepper for the "Slap Yo' Mama" Louisiana flair! This was my first time ever cooking neck bones and I must say that the outcome was a success thanks to this recipe! Normally, I follow the recipe as written but I made the following changes to suit my taste: I used three lbs. The neck bones were tender and in tact. I'll definitely use this recipe again but will probably use less garlic or just omit it next time - personal taste.
This recipe is a keeper and Kudos to Keryne for sharing!!!!! I loved it I browned the neckbones on the stove top first then I precooked the onions and garlic in the left over all and followed all the other directions Amazingly simple yet flavor packed comfort meal My family enjoyed this recipe.
The meat was very tender and the ingredients went well together. I added a pinch of cayenne to spice things up but other than that followed the recipe exactly. Very easy tasty and budget-friendly thank you for sharing! Lena Sanders Hindman. I never made neck bones before I tryed this recipe. They were soooo good! The onion helped to caramelize the neck bones as they roasted and they were how to make money recording audio books tasty!
I also roasted potatoes and cabbage with this neck bone recipe. I will be making this dish again! More Reviews. Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Add Photo. What did you think about this recipe? Did you make how to get xanax out of your system changes or notes?
Thanks for adding your feedback. Close Login. All rights reserved. View image.
Watch me make my pork neck bones!
Preparation. In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.) In a large, heavy pot, brown sausage in 1 . May 10, · Easy pork neck bones & potatoes made in the Crock Pot with quick brown gravy! Hey y’all! I know it’s been a minute (I’m working behind the scene to bring something to life for y’all!), but I’m back with this quick and easy soulful recipe. In this post I’m going to show you how to make slow cooker neck bones & potatoes. Sep 08, · Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Pork Neck Bones with Gravy recipe. It’s called “soul-food” for a reason, it’ll warm up your insides. We’ll show you how to prepare the neck bones, cook them, then make a big old pan of gravy to go along with it.
Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Pork Neck Bones with Gravy recipe. Printable recipe included. Pork Neck Bones with Gravy Recipe:. Pork neck bones are often an over looked item in the grocery store, that is, IF your favorite store even carries them at all. They use to be one of the really cheap packages of meat in the meat counter, but now, like everything else, their prices are going up. Not a bad buy, but I remember when ground beef went on sale about every week for.
I must be getting old. Pork Neck Bones with Gravy is a really old Southern favorite. Still, many folks liken it to eating pigs feet and stay away from it.
Where have you been eating all your life? The smoked neck bones are often used as seasoning, much like a ham hock. They can be prepared several ways. One of my brothers pig cooker customers Greg was competing, and we stopped by to check out all that was going on. About 20 teams had setup to cook pig that day. We stopped by to speak to Greg first, then made our way around to the other teams to sample some of their goodies.
Each team had prepared ribs and butts for the competition, and they were all handing out samples. Once the teams had turned in their plates for judging, they were allowed to sell plates of their own, and that kept the crowd coming in most of the day. Having sampled a good amount of pork, I looked for a shady spot to sit down and rest a bit.
Before long, a lady came over to the trailer and said she was going to join me for a bit in the shade. It was a bit hot that day in the open sun, so I welcomed her to my spot. We immediately started talking about barbecue, and then other foods, and I think we found a mutual chord between us, because we talked about food for a long time… sitting in the shade watching everyone else work.
Seems she works for Duke Medicine in the Administrative Systems area. When I got around to asking her the question I now ask just about everybody, she answered pretty quick. Long story short, I asked for the recipe and she agreed to share it with me. I took a few notes on the back of a napkin while we sat and talked, and she described the process pretty clearly.
Cherry was born near Conway, South Carolina. Her mother provided and raised her, and her 3 brothers, after her father passed away. The family moved to Durham when she was 8. She says she can pretty much just taste something and then duplicate it herself. Cherry remembers having neck bones, beef roast, chicken and turkey growing up. God was good. As of this writing, her mother is 87 years young, and still cooks.
Cherry says the family still gets together on Friday and Sundays, with Cherry now cooking the meats for the meal, and her mother preparing the vegetables.
What a blessing that is. So, scroll on down and take a look at this recipe, courtesy of Cherry. Just let us know how you like it in the Comments section below. My thanks to Cherry for sharing the recipe. I think the Onion that I had was still getting ready when I snapped this photo. It should show up in a minute though. I hope. To begin, clean the pieces of neck bone under cold running water really good. Either way, rinse the pieces under the water, removing any loose particles or blood that might be on it.
Remove any excess fat and cartilage that you might see. The piece the arrow is pointing to came out of that opening you see in the neck bone. I used a small knife to remove it. A little extra effort at this point, will pay off later. Depending on how well the bones were cleaned before packaging, you might not have to remove much. Give it all a final rinse under cold running water, then let it drain.
Looks much better now huh? Place the neck bones in a large sauce pot. Add the Red Pepper Flakes. Add the Salt. Add the Black Pepper.
Well, the onion finally showed up. It appears she had been crying… wait… that was me. Add the Onions to the pot. Cover the neck bones with about an inch or two of water. Let the mixture boil for about 15 minutes uncovered. Using a large spoon, skim away any foam that forms. Some folks will boil the meat without seasonings first for about minutes, then dump that water and add fresh. Once it returns to a boil, then they add the seasonings and let it cook on out.
Guess it works about the same either way. Cover the pot with a lid, and let it simmer on about Medium heat until the meat is fall-off-the-bone tender. This will take about an hour to an hour and a half. With the pot covered, you should be okay and not need to add more water. Test the meat with a fork, until it pulls easily away from the bone. When the meat is fully cooked, turn off the heat. Either remove the cooked neck bones from the stock pot, or just let them sit in the remaining liquid while you make the gravy if you intend to serve them right away.
To Make The Gravy:. I prefer to make gravy in my cast iron skillet. Place the skillet on the stove top and turn the heat up to about Medium-Low or slightly warmer. I also added about a teaspoon of Bacon Grease for a little added flavor. Personal choice, and not required. Once the butter has melted, sprinkle the flour all around the inside of the pan on top of the butter.
Quickly stir the flour and the butter together to make a roux. The flour will absorb the butter, and the mixture will start to thicken.
Continue to stir it and let it brown. The longer the flour and butter cook together, the darker it will get, and the darker your finished gravy will be. If you keep this on a lower heat, it will be much easier to work with from my experience. Start stirring the flour and butter as you gradually add in the reserved liquid. My other hand might have been on the camera at that particular moment.
Just saying. Keep stirring the gravy, letting it cook and thicken as desired. Add it according to your taste. Serve the neck bones over a big scoop of rice, and top it off with some of your homemade gravy. Keywords: Pork Neck Bones with Gravy, neck bones, gravy, pork, southern recipes, old fashioned.
Ever cooked them? Cherry and I would love to know. It will only take a minute or two for you to share your thoughts with us in the Comments section below. Please note that all of our Comments are moderated.
That just means that I personally read each and every one of them before they are approved for our family friendly site here on the Internet. Thank you in advance. So, go ahead and Sign Up while you are here. Thank You again for your support and for your visit today. Please feel free to share information about our site with your family and friends. I greatly appreciate it.
Tags: gravy , main dishes , neck bones , neck bones and gravy , pork , pork neck bones , Steve Gordon , Taste of Southern. Category : Main Dishes , Pork. Hey Steve!