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There are 47 results for the pork neck bones recipe

cooking.nytimes.com

Season neck bones all over with salt, black pepper and red pepper flakes. Add neck bones to pot and sear for 4 to 5 minutes, then flip and brown the other side, 4 to 5 minutes more. Add onions and...

caribbeangreenliving.com

Prepare a baking sheet with a rack. Place the pork neck bones pieces on the rack, and roast in a 350 to 375 degrees Fahrenheit preheated oven for at least 2 hours and 45 minutes. (350 degrees preferrably depending on the oven temperature. And depending on the the size of the pork neck bones, either set the oven temperature at 350 or 375 degrees.)

thehungryhutch.com

Sprinkle the neck bones all over with salt, pepper, and some garlic powder. Heat a thin layer of oil in a large pot over medium-high heat and sear the neck bones in batches until browned all over, 2 to 3 minutes per side, adding more oil as need in between batches. Set …

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  • How to cook pork neck bones in a crock pot?

    Method 3 Method 3 of 3: Slow Cooking Pork Neck BonesClean 3 pounds (48 oz) of neck bones. Place the neck bones in a colander or a bowl. ...Season the neck bones with salt and pepper. Sprinkle 1 teaspoon (4.9 ml) of salt and thyme over the neck bones.Place the neck bones in the slow cooker. ...Cook the neck bones for 5 to 6 hours. ...Add vegetables to the slow cooker during the last hour of cooking. ...
    Soul Food Style Pork Neck Bones
  • What to do with pork neck bones?

    What To Do With Pork Neck Bones RecipesNECK BONES (PORK NECK AND NOODLES) This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth.SLOW ROASTED PORK NECK. The slow roasting makes this pork lovely and succulent so be careful not to try and speed things up.SOUTHERN-STYLE NECK BONES. Neck bones are great with greens or cabbage. ...PORK NECK BONES. ...
    Soul Food Style Pork Neck Bones
  • How long do you cook neck bones?

    Neck Bones are cooked on Top of stove about 1 ½ hours. Neck bone is done once meat reach the Fall off Bone stage. The neck bones will be ready to serve when the meat falls off their bone. This is best served with the bones cut off and the marrow removed. If you want to add some flavor to your meat, you may want try cooking them in broth.
    How Long To Cook Smoked Neck Bones
  • How to fix pork neck bones?

    Method 2 Method 2 of 3: Baking Pork Neck BonesPreheat the oven to 375 °F (191 °C). While the oven is heating, chop 2 onions. ...Wash 4 pounds (64 oz) of pork neck bones. Place the neck bones in a bowl or colander in the sink. ...Season the neck bones with salt and pepper. ...Place onion, garlic, vinegar, and water into a roasting pan. ...Lay the neck bones side by side in the pan. ...Bake the pork for 2 hours. ... More items...
    Soul Food Style Pork Neck Bones
Delicious Smothered Pork Neck Bones Recipe: How To Make Neck …

To Donate to PhillyBoyJayCashApp: $PhillyJCookPayPayl: [email protected] no longer works! Click the link below if you want to donate to PBJ!http...

iheartrecipes.com

Instructions. Place the neck bones into a large mixing bowl, or dish. Drizzle the apple cider vinegar all over the neck bones, then sprinkle on the seasoning salt, black pepper, and red pepper flakes. Next toss drizzle on the liquid smoke, and toss in the onions. Toss the ingredients, and make sure that the neck bones are well coated.

pinterest.com

Feb 5, 2020 - Explore Sabrina Eaglin's board "Pork neck bone recipes" on Pinterest. See more ideas about pork neck bones recipe, neck bones, recipes.

all-thats-jas.com

Instructions. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook until tender and translucent, about 5 minutes. In a large bowl, toss the pork with flour until coated. Place the pork in the pan with onions and continue cooking, turning frequently, until pork is browned.

sunrisecateringdc.com

The bones themselves come in a lot of flavor, so it’s important to choose the right variety for your recipe. When looking at a pork neck bone, there are three things you need to look out for: marbling, fat content, and bone density. Marbling refers to the streaks of fat running throughout the meat. For this dish, you’ll want large streaks ...

thetopmeal.com

Place pork in the bowl and add salt, pepper, paprika and BBQ sauce. Stir to combine. Chop onion, mince garlic and slice bell pepper. Cover the bottom of the baking dish with it (use only half of the onion) . Place pork on top in even layer. Add remaining onion on top. Cover dish tightly in foil and bake for 2 hours.

recipeshappy.com

Rub the outside of the neck bones with salt and pepper. In a large skillet over high heat, brown the neck bones on all sides. Set aside and reserve. Add carrots, onions, celery, and garlic to the pot and saute 3-5 minutes. Season with paprika, all spice and additional salt and pepper. More Info At www.tfrecipes.com ›› Paradise Bakery Soup

cooking.nytimes.com

Browse and save the best pork neck bones recipes on New York Times Cooking. ... Pork Neck Bones Recipes. Neck Bones (Pork Neck and Noodles) Kim Severson, Erika Council. About 3 1/2 hours. Next-Day Fried Greens Kim Severson, Dora Charles. About 2 hours, plus overnight chilling. Show More Recipes. Or try our popular searches.

applestonemeat.com

Recipe: Serious Eats SOUTHERN STYLE. Gravy and rice is filling and cheap—think of it as the South’s answer to mac n cheese. Recipe: Food52 GAMJATANG. This spicy Korean pork neck bone soup is made with potatoes and napa cabbage. The bones are blanched and washed to make for a clear broth. Recipe: Maangchi.com

recipeshappy.com

Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe

Oven Baked Southern-Style Pork Neck Bone

Help Me reach 400,000 SUBSCRIBE TO Ray Mack's Kitchen and Grillhttp://www.youtube.com/c/RayMacksKitchenandGrillContact: [email protected] “Subscribe to …

foodnewsnews.com

Preheat oven to 350F. Brown the neck bones in a heavy skillet or dutch oven, cast iron works best. Remove with a slotted spoon and drain on a paper towel. Add the stock to the pan, bring to a boil, scrape and deglaze. Add the molasses to the liquid and mix well. Butter a casserole dish and add the rice.

lakegenevacountrymeats.com

Pork Neck Bones have a small amount of meat on them, but when simmered for a few hours, they add rich flavor to broths and sauces. A number of soul food recipes like collards and gumbos call for Neck Bones, but our favorite use of Pork Neck Bones is in Spaghetti Sauce. Saute the Pork Neck bones in a skillet, add in your favorite vegetables and ...

food.com

Directions. In a large pot, add olive oil, smash garlic with clever until flat, add to pot. Cook garlic until golden brown, not burnt! Remove garlic. Add pork neck bones, brown, put garlic back in the pot. Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on.

kqed.org

Recipe: Pork Neck and Bean Stew. Sort through the beans and discard any damaged beans or pebbles. Rinse the beans under cold running water and put them in a large pot. Add the neck bones, stock or bouillon cube and water, salt, and thyme and bring to a boil, which will take 12 to 15 minutes. Cover, reduce the heat to low, and boil gently for 1 ...

partners.allrecipes.com

Nutritions of Pork Neck Bones and Potatoes. calories: 180 calories. carbohydrateContent: 41 grams. fiberContent: 2 grams. proteinContent: 5 grams. sodiumContent: 220 milligrams. sugarContent: 2 grams. Tags: Low Sugar Pressure Cooking Low Sodium Low Saturated Fat Low Fat Low Calorie High Potassium Fat Free.

kelliskitchen.org

Directions: Layer ½ the cabbage, onions and garlic on the bottom of a Dutch oven. After salt and peppering the neck bone lay on top. Layer the rest of the cabbage, onions and garlic on top.

recipes.net

Rub the pork neck with the prepared mixture. Cover and transfer to a chilled area. Allow to marinate for at least for 1 to 2 hours, best if overnight. Preheat the oven to 350 degrees F and grease a baking sheet with cooking spray. Place pork neck onto the baking sheet. Roast the pork neck for roughly 2½ hours or until very tender.

allrecipes.com

Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour. Advertisement. Step 2. Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil.

yummly.com

The Best Pork Neck Bones Recipes on Yummly | Pork Neck Bone Gravy Recipe, Filipino Chicken And Pork Neck Bone Adobo, Filipino Chicken & Pork Neck Bone Adobo Rhonda's ... Smoked Tonkotsu Pressure Cooker Ramen Broth Or Whatever You Do. ginger, chicken carcass, pork neck bones, leeks, green onions and 4 more. Pozole Rojo Goya.

soulfoodandsoutherncooking.com

Bring water to a boil. Skim the foam from the meat once foam forms. If necessary remove meat, clean pot and add fresh water. Add cover to pot and reduce heat to simmer for about 1-1/2 hours. After simmering for 1-1/2 hours the meat should be tender. At this point add your canned green beans, white potatoes, salt, garlic powder and black pepper.

iheartrecipes.com

HI, new to your site…this was first pin this to pop up on Pinterest when I typed in neck bones in a crockpot. I got all my ingredients ready and I have to leave the house Arne 12pm and would like dinner ready when i get back around 530.

Comfort Pork Neck Bones Recipe

11-06-2020 · Clean the neck bones by rinsing them with water. Season the neck bones with salt and pepper. Pre-heat oven to 350 degrees F. Heat a dutch oven pot on medium heat. Add oil once pan is hot then brown the neck bones on all sides. Remove neck bones and set aside. Add onions, garlic, and carrots and saute for 2-3 minutes.

11-06-2020
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Are you a fan of pork neck bones? I have to admit, I wasn't always. In fact, I used to think this Southern favorite was kind of gross. But then I tried them cooked the right way and now I'm hooked!

If you're looking for an easy and affordable recipe that the whole family will love, check out this pork neck bones recipe below. Trust me, you won't be disappointed.

Tough, humble, this inexpensive cut of pork neck bones is braised into tender chunks of the most flavorful of meats. The meat is so tender no knife is needed.

braised neck bones on a white plate

There are several bones to maneuver around, but it’s well worth it. Not only is the meat everything, but the resulting gravy is also an added bonus and makes everything it touches golden!

Neck bones, beef or pork, are the ultimate comfort food. It's also that classic soul food. It's on the menu in just about any hole in the wall soul food joint or served monthly in Southern households. It's one of my mom's favorite dishes and I made this with her in mind.

Braised Neck Bones Ingredients

  • Pork Neck Bones
  • Apple Cider Vinegar
  • Chicken Stock
  • Onions
  • Carrots
  • Garlic Cloves
  • Pickled Peppers
  • Pickled Cactus (optional)
  • Canned Chipotle Peppers plus adobe sauce
  • Kosher Salt
  • Black Pepper

How to Cook Neck Bones (step by step)

Braising neck bones is an easy cook. It just requires time and patience. Neck bones have lots of collagen and slow cooking over long period allows that collagen to break down and produce those tender delicious results.

Step 1: Season neck Bones

Rinse neck bones under cold water then season them with salt and pepper

seasoned neck bones
Season generously with salt and pepper

Step 2: Brown Neck Bones

Heat a large pot or dutch oven on medium heat. Add olive oil then brown the neck bones on all sides. Remove and set the browned neck bones aside.

browning neck bones in a pot
Brown the neck bones to seal in that flavor

Step 3: Saute Vegetables

Add onions and carrots to the pot. Saute for 2 minutes then add the cloves of garlic cooking for another 30 seconds or so. Add half the spices (salt, pepper, and smoked paprika) to the pot.

vegetables sauteing in pot
Saute the vegetables in the neck bone rendered fat

Step 4: Braise the Neck Bones

Pre-heat the oven to 350 degrees F.

Add the chicken stock, water, bay leaves, red pepper flakes, pickled vegetables (plus a ¼ cup of the brine), the chipotle peppers with the sauce. Mix well. Nestle the neck bones in.

Bring to a boil then reduce to simmer and cover. Place in the oven and cook for 1 ½ hours or until neck bones are bone tender.

braising ingredients in a pot
I used pickled okra, cactus and jalapenos as part of the braising liquid for flavor. Use all or one depending on what's available to you. Make sure you have enogh liquid to completely cover the neck bones.
Cook at 350 degrees for at least 1 ½ hours. The meat should be fork tender and falling away from the bones.

Serving Suggestions

braised neck bones on a white plate

Tips for Cooking Neck Bones

  • Wash the neck bones thoroughly and then dry them before cooking
  • Brown the neck bones well before braising. This locks in the flavor and ensure caramelization. Plus it renders pork neck bone fat to saute the vegetables in, creating even more flavor.
  • Make sure you use a heavy lid when braising. For insurance if you don't have one, lay parchment paper over the top of the pot and then top with your lid.
  • Reduce the braising liquid down to a gravy and serve over rice. You can add a corn starch slurry (water and corn starch mixed in a bowl) for a thicker gravy
  • Wash the neck bones thoroughly and then dry them before cooking
  • Brown the neck bones well before braising. This locks in the flavor and ensure caramelization. Plus it renders pork neck bone fat to saute the vegetables in, creating even more flavor.
  • Make sure you use a heavy lid when braising. For insurance if you don't have one, lay parchment paper over the top of the pot and then top with your lid.
  • Reduce the braising liquid down to a gravy and serve over rice. You can add a corn starch slurry (water and corn starch mixed in a bowl) for a thicker gravy
  • Skim away any excess fat that accumulates during cooking
  • Pork neck bones can be found at most butcher shops and some large format grocery stores. Specialty stores that serve largely Hispanic and Caribean communities will also have them on hand.
  • When braising pork neck bones, be sure to use a heavy pot or Dutch oven with a tight-fitting lid. This will help to prevent the liquid from evaporating during cooking.
  • Pork neck bones go great over a side dish like a nice bowl of grits or white rice. Neck bones, gravy, and rice is actually a complete meal. I also typically have hot water cornbread and sides like a greens and/or black-eyed pea dish such as any of these:

Black-eyed Pea Salad

Pan-fried Black-eyed Peas

Instant Pot Black-eyed Peas

Southern Collard Greens

Curried Collard Greens

Neck Bones Frequently Asked Questions (FAQs)

Where can I buy neck bones?

You won't find neck bones readily available unless you live in or near the hood or more ethnic areas. They are hood underground specialties and fly under the radar of most mainstream channels.

Here in Texas we have a large Hispanic chain Fiesta that sales them and on occasion, some HEB Stores (super grocery chain in Texas) will have them on hand. You can also ask your local butcher to reserve some for you.

Is there a substitute for neck bones?

Pork shanks would likely be the best alternative among readily available options.

What is the flavor profile of this recipe?

I intentionally wanted a briny dish relying heavily on vinegar and the brine from pickled vegetables like peppers, okra, and cactus. The briny broth cuts through the rich tender sauce rendered by braised neck bones and brings balance to the dish. The smoky chipotle peppers and their sauce add depth and complexity.

Should I Use smoked pork neck bones?

Smoked neck bones have already been cooked, which isn't the end of the world but fresh is better primarily from a texture standpoint.

For other recipes featuring humble meats made off da charts delicious try these:

Braised Beef Neck Bones

Smoked Jerk Beef Oxtails

Braised Ham Hocks

Instant Pot Oxtails

Braised Southern Turkey Necks

If you make these braised pork neck bones or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on InstagramFacebookTwitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlist.

braised neck bones on a white plate
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  • Clean the neck bones by rinsing them with water
  • Season the neck bones with salt and pepper.
  • Pre-heat oven to 350 degrees F.
  • Heat a dutch oven pot on medium heat. Add oil once pan is hot then brown the neck bones on all sides. Remove neck bones and set aside.
  • Add onions, garlic, and carrots and saute for 2-3 minutes. Add half the spices (salt, pepper, paprika)
  • Add stock, water, bay leaves, red pepper flakes, pickled vegetables (plus a ¼ cup of the brine), the chipotle peppers with sauce. Mix well. Bring to a boil then reduce to simmer and cover. Place in the oven and cook for 1 ½ hours.
YouTube video
  • I like my neck bones briny, so I added brine from the pickled vegetables
  • For the pickled vegetables, I used a combination of pickled okra, pickled jalapeños, and pickled cactus since I had them all on hand. Pickling is easy, but all these are available in most mainstream grocery stores. I found all three in the pickle aisle at my local store. Choose just one or all three it’s up to you.
  • Use your judgment on the chipotles. I only used half the can, but included all of the sauce. Don’t worry this dish is not spicy despite the chipotle peppers. The dish is balanced in flavor and the chipotle adds more smokiness than fire.
  • Make sure you have a heavy lid. If not place a sheet of parchment paper over the pot before adding the lid.
  • The rendered sauce makes a nice gravy. Make a slurry of starch (water corn starch mixed in a bowl). Remove the neck bones then add the slurry to the pot and cook down into a thick gravy to serve with rice.
Calories: 290kcal | Carbohydrates: 22g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 2962mg | Potassium: 762mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8776IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 3mg
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Pork Neck Bones with Gravy : Taste of Southern

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. She pulled up one of Greg’s lawn chairs and sat down. … Turns out, she was related to Greg’s wife, and was there to help cheer him on in the competition.

Pork Neck Bones, as seen on Taste of Southern.
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. Printable recipe included.

Pork Neck Bones, slider.
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.

Admit it, if you’ve seen them, you’ve probably looked at the package and wondered, “what would I do with these?” Have you ever tried them?

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. I paid

.99 per pound for the package I purchased to cook for this recipe. Not a bad buy, but I remember when ground beef went on sale about every week for .69 and .79 cents per pound. 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. What… you’ve never had pickled pigs feet either? Where have you been eating all your life? (Smile)

Often referred to as “Soul Food,” it’s just neck bones around these parts. You have “regular” and you have “smoked.” We’re using the regular neck bones, meaning they are fresh and not smoked. The smoked neck bones are often used as seasoning, much like a ham hock. They can be prepared several ways. We’ll have to do another recipe soon and barbecue some in the oven for you.

Before we continue with the recipe, let me tell you how I came to cook this.

Pork Neck Bones, grilling team at competition.
Back in early May, my brother and I stopped by a BBQ Cook Off being held over in Durham, North Carolina. 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. Doesn’t get much better than that, now does it?

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. We ended up staying for about 3 hours ourselves, hanging out at Greg’s tent with his team, and just talking barbecue.

Having sampled a good amount of pork, I looked for a shady spot to sit down and rest a bit. I settled down in the open door of Greg’s trailer, and just observed all the work everyone else was doing.

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. She pulled up one of Greg’s lawn chairs and sat down.

Pork Neck Bones, Cherry shared her recipe.
Turns out, she was related to Greg’s wife, and was there to help cheer him on in the competition.

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.

She introduced herself as “Cherry,” as I handed her one of my Taste of Southern business cards. 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. I’ve developed a habit now of asking people I meet, “what one item do you cook that most everyone says is the very best they’ve ever had.”

Cherry said, “pork neck bones.”

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. Cherry says she was always “underfoot” around her mother in the kitchen, and that she learned by watching her mother cook. 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. Her mother couldn’t always afford the best cuts of meat, but Cherry says they always had meat on the table. 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. I think you’ll enjoy it, and if you’ve never tried cooking pork neck bones, this is a good way to start. Just let us know how you like it in the Comments section below.

My thanks to Cherry for sharing the recipe. I’m happy to call her a friend, and hope she’ll share another recipe or two with us in the future. If you’re ready to get in the kitchen, grab some neck bones, and… Let’s Get Cooking!

Pork Neck Bones, ingredients.
Pork Neck Bones with Gravy: You’ll need these ingredients. PLUS, you’ll need one medium Onion.

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.

Pork Neck Bones, rinse well.
To begin, clean the pieces of neck bone under cold running water really good. You might want to do this in a colander so you aren’t sending small pieces of meat down the drain. Either way, rinse the pieces under the water, removing any loose particles or blood that might be on it.

Pork Neck Bones, remove the fat.
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. Just be careful that you don’t let the knife slip into a finger. Removing as much of this “stuff” as you can, will help keep the finished product from being really greasy. A little extra effort at this point, will pay off later.

Pork Neck Bones, remove the veins.
Depending on how well the bones were cleaned before packaging, you might not have to remove much. Here’s another section of fat and pieces that we don’t need. Meat and bones are what you’re looking to keep, so cut away anything other than that and toss it.

Pork Neck Bones, rinsed and ready.
Give it all a final rinse under cold running water, then let it drain. Looks much better now huh?

Pork Neck Bones, add pepper flakes.
Place the neck bones in a large sauce pot. Add the Red Pepper Flakes.

Pork Neck Bones, add salt.
Add the Salt.

Pork Neck Bones, add black pepper.
Add the Black Pepper.

Pork Neck Bones, dice the onion.
Well, the onion finally showed up. It appears she had been crying… wait… that was me. (Smile)

Dice the onion.

Pork Neck Bones, add the onions.
Add the Onions to the pot.

Pork Neck Bones, add water.
Cover the neck bones with about an inch or two of water.

Place the stock pot over Medium-high heat on your stove top, and let it come to a boil.

Pork Neck Bones, boil.
Let the mixture boil for about 15 minutes uncovered.

Pork Neck Bones, skim off any foam.
Using a large spoon, skim away any foam that forms. You don’t have to get it all, just most of it.

Some folks will boil the meat without seasonings first for about 30-45 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.

Pork Neck Bones, cover and simmer.
After you skim away the foam, REDUCE the heat.

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.

Pork Neck Bones, cook until tender.
Just keep a watch on it to make sure the liquid doesn’t boil away. 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.

Pork Neck Bones, reserve a cup of the liquid.
When the meat is fully cooked, turn off the heat.

REMOVE one cup of the liquid from the pot, RESERVING it for the gravy. Let it cool a bit.

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.

Pork Neck Bones, add butter.
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 think you’ll have better results with your gravy if the skillet isn’t too hot, and you don’t try to rush it.

Add the Butter to the skillet once it’s warmed. I also added about a teaspoon of Bacon Grease for a little added flavor. Personal choice, and not required.

Pork Neck Bones, add flour.
Once the butter has melted, sprinkle the flour all around the inside of the pan on top of the butter.

Pork Neck Bones, stir.
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.

Pork Neck Bones, cook and let brown.
The flour needs to cook for at least a minute to lose it’s “floury” taste. 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.

Pork Neck Bones, add liquid.
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.

Pork Neck Bones, stir until thickened.
Keep stirring the gravy, letting it cook and thicken as desired. It will thicken a bit more once removed from heat, so keep that in mind as you’re letting it cook. You’ll also want to taste it at this point to see if it needs any salt or black pepper. Add it according to your taste.

Pour the finished gravy into a serving bowl, and keep warm until ready to serve.

Pork Neck Bones, enjoy
Serve the neck bones over a big scoop of rice, and top it off with some of your homemade gravy.

Enjoy!

Print
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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.

Scale

Ingredients

  • 23 lbs. Fresh Pork Neck Bones
  • 1 Onion, medium size, diced
  • 1 teaspoon Red Pepper Flakes
  • 2 teaspoons Salt
  • ½ teaspoon Black Pepper

  1. Wash the neck bones under cold running water.
  2. Trim away any gristle, small bones, or fat that you can see.
  3. Place washed neck bones in a large size sauce pot.
  4. Add red pepper flakes.
  5. Add salt
  6. Add black pepper.
  7. Add diced onions.
  8. Cover with about 2 inches of water.
  9. Place pot over medium-high heat on your stove top.
  10. Bring to a boil, and let boil about 15 minutes. Skim off any foam if it forms, discard.
  11. Reduce heat to medium simmer.
  12. Cover the pot, let cook until meat is tender. About 1 to 1½ hours.
  13. Neck bones are done when meat reaches the fall off the bone stage.
  14. Remove the cooked neck bones from liquid, cover, set aside.
  15. Measure out 1 cup of liquid to make gravy, if desired.

To Make Gravy:

  1. Place 2 Tablespoons Butter, and 1 Tablespoon Bacon Grease in a large skillet, let melt.
  2. Add 3 Tablespoons of All-Purpose Flour, stir constantly.
  3. Continue to stir and let flour brown to desired color. The longer it cooks, the darker it will get.
  4. Add the 1 cup of reserved stock from the cooking pot. Stir constantly.
  5. Let mixture simmer until it slightly thickens.
  6. Pour gravy over rice and neck bones.
  7. Enjoy!

Adapted from a recipe courtesy of Cherry M. of Durham, North Carolina.

Keywords: Pork Neck Bones with Gravy, neck bones, gravy, pork, southern recipes, old fashioned

Your Comments: Have you ever tried Pork Neck Bones with Gravy? Ever cooked them? Cherry and I would love to know. Please share a comment with us while you’re here.  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. Your comment will not appear immediately, but I’ll do my best to get it posted online as soon as possible. Thank you in advance.

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Be Blessed!!!
Steve

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Tags: gravy, main dishes, neck bones, neck bones and gravy, pork, pork neck bones, Steve Gordon, Taste of Southern

Category: Main Dishes, Pork

yummly.com

smoked pork neck bones, flour, onion, water, garlic, vegetable oil and 10 more Neck Bone Kelli's Kitchen white vinegar, bone, beef broth, cabbage, garlic, onions

Southern-Style Neck Bones Recipe

Instructions Checklist. Step 1. Preheat an oven to 375 degrees F (190 degrees C). Advertisement. Step 2. Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan.

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Neck Bones & Rice - South Your Mouth

21-04-2014 · Let the neck bones sear a few minutes, stirring occasionally to move them around a bit. Add onions, stir then continue cooking for 5 minutes. Reduce heat to low, add water and remaining teaspoon of salt then cover and slowly simmer for 2-3 hours. It's OK if the water doesn't cover all the neck bones - they will cook down.

21-04-2014

A rustic Southern recipe of rice cooked in the savory stock from slowly simmered  pork neck bones.

OK, I know a lot of you are going to have the same reaction to this that Husband did but just TRUST ME!! This old-school recipe is one you need to try!

Don't be like Husband.

Husband:  Whatcha cooking?

Me:  Neck bones and rice.

Husband:  Oh, OK. It smells goo… Wait. What?

Me:  Neck. Bones. And. Rice.

Husband:  WHY?

Me:   Because they had the most beautiful packs at the grocery store this morning and I just had to have them!

Husband:  WHY?

Me:  Because I grew up eating this and it’s delicious. And because I want to.

Husband:  WHY?

Me:  Get your behind out of my kitchen.

Husband:  I just don’t understand why anyone would cook a pot of bones. On purpose.

Me:  Because these bones make the most amazing stock which makes the most amazing rice. Put some hot sauce on it, you'll love it!

Husband:  I’m not eating neck bones.

Me:  Good. More for me. And I wouldn't advise eating the bones anyway. Wouldn't want you to choke.

Neck Bones & Rice - A rustic Southern recipe of rice cooked in the savory stock from slowly simmered pork neck bones.

Once again I find myself laughing at what a mismatch Husband and I are. Bless his heart. Bless his Canadian, center cut with lots of ketchup, heart.

OK, I know a lot of you are going to have the same reaction to this that Husband did but just TRUST ME!! This old-school recipe is one you need to try!

Pork neck bones are very common here in the South. If you’re in other regions you might have a hard time finding them. You can ask your butcher or even just use button ribs or rip tips.

Neck Bones & Rice - A rustic Southern recipe of rice cooked in the savory stock from slowly simmered pork neck bones.

Growing up, we usually had this as a side dish to some other pork because there’s really not a ton of meat on the bones. But my Lord, they make a good stock for rice!

If you’d like to try something similar that does have plenty of meat, try my recipe for Country-Style Ribs & Rice

Neck Bones & Rice

Cook time: 2 H & 25 MTotal time: 2 H & 25 M

A rustic Southern recipe of rice cooked in the savory stock from slowly simmered pork neck bones.

  • 3-4 pounds pork neck bones
  • 1 small onion, finely diced
  • 3 tablespoons bacon grease or vegetable oil
  • 3 cups water
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 1/2 cups uncooked white rice

  1. Heat grease or oil in a Dutch oven or large pot over medium-high heat.
  2. Season neck bones with 1 teaspoon salt, black pepper and red pepper flakes then add them to the hot pot. Let the neck bones sear a few minutes, stirring occasionally to move them around a bit.
  3. Add onions, stir then continue cooking for 5 minutes.
  4. Reduce heat to low, add water and remaining teaspoon of salt then cover and slowly simmer for 2-3 hours. It's OK if the water doesn't cover all the neck bones - they will cook down. DO NOT let the pot boil – just slowly simmer.
  5. Taste stock for seasoning then add more salt and pepper if needed.
  6. Stir in rice then increase temperature to high. When broth begins to boil, stir to ensure rice isn't sticking to the bottom. Reduce heat to low, cover and cook for 25 minutes, stirring occasionally to make sure the rice isn’t sticking to the bottom of the pot.
  7. Turn off heat, leaving pot on burner, and let rest, covered for 30 minutes before serving.

Images and text © South Your Mouth LLC

neck bones, neckbones, rice, southern, soul food, country, how to, best, old school, pork

southern

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wikihow.com

Cover the neck bones with 2 to 3 inches (5.1 to 7.6 cm) of water. Turn on the faucet. Fill a pitcher with water. Pour the water into the pot until the neck bones are covered with water. 4 Boil the water for 15 minutes. Place the pot on the stove. Set the heat to medium-high. Bring the water to a boil, about 10 to 15 minutes. 5

prouditaliancook.com

Neck bones to us is like Italian soul food, not fancy by any means, but gives you a warm and fuzzy feeling every time you eat them as you recall memories and smells of your childhood. This is truely recession food, cheap eats that cost only a few bucks and feeds many. Having run 6 miles that morning my husband justified the meal that was to ...

food52.com

Directions. In a small skillet over medium heat, lightly toast the flour, stirring constantly, until a light tan color; set aside. Season the fresh neck bones with salt and pepper.

livestrong.com

To make pork neck bones in a slow cooker, place a small amount of oil in the bottom of the pot to prevent sticking. If you're adding potatoes and other vegetables, place them at the bottom of the pot because they cook more slowly than meat in moist heat, according to the University of Wyoming.

schmoefarm.com

1) Pat the neck bones dry, and rub all over with the spice rub. Put in a dish and let this sit for a couple hours in the fridge (if you have time) for the pork to marinade. 2) Preheat the oven to 325 F. 3) Line a rimmed baking sheet with aluminum foil (easy cleanup) and place a wire rack inside of it. Pour the water into the pan.

saymmm.com

Ingredients. 2 onions, roughly chopped. 5 cloves garlic, roughly chopped. 1 tablespoon distilled white vinegar. 1/4 cup water. 4 pounds pork neck bones. 1 1/2 teaspoons salt. 1 teaspoon ground black pepper. Directions : View recipe …

turnips2tangerines.com

Roast in oven for 30 minutes. In a large skillet over medium high heat, add olive oil, onions, garlic, salt and pepper. Cook, stirring frequently, for about 10 minutes. Place the onion mixture, pork neck bones, beans, water or stock, apple cider vinegar and remaining seasonings in a 6-quart (or largeslow cooker. Cook on low for 8 hours.

soulfoodandsoutherncooking.com

Cooking Utensils: 1 large boiling pot with a lid or dutch oven; Directions: 1. In the large pot heat oil, then add neck bones and Worcestershire sauce. Brown neck bones until they are no longer pink, about 5 to 10 minutes. 2. Once neck bones brown, add sliced onions, green onions, dry spices and stir. 3. Add water to pot and bring to a boil ...

pinterest.com

4 lbs Pork neck bones Produce 1 tbsp Garlic powder 1 tbsp Onion powder 1 tbsp Parsley flakes 1 Yellow onion, large Canned Goods 2 cups Water or chicken broth Baking & Spices 1 tsp Black pepper, freshly ground 1/4 cup Cornstarch 2 1/4 tsp Kosher salt, coarse 2 tsp Paprika Oils & Vinegars 1 tbsp Apple cider vinegar 2 tbsp Vegetable oil Pork Recipes

bigoven.com

1. Heat lard in a large pot over high heat. Brown pork on meaty sides. Season with salt. 2. Add onion, garlic, allspice, peppercorns, bay leaf, and celery seeds.

cookingtom.com

How long will smoked necks bone boil? cover the necks bones wih 2 – 3 inchesh ofwater and let it boilfor 15 minuets, skim the foam offthe top,place alid onit and cook for1 hour, remove the lid and continue cooking until the internal temperature ofthe meat reaches 160F. Do not overcook the meats. If you want to make a meatloaf, add a few tablespoons of oil to thicken the sauce. You can also ...

foodnewsnews.com

In a large soup pot or Dutch oven, heat 1 tablespoon of oil and brown the fresh neck bones on all sides. Remove to a plate. In the same pan, heat the remaining 1 tablespoon of oil. Add the onion, bell pepper, celery, garlic, cayenne, and black pepper. Explore Audrey Mayes's board "neck bones and rice", followed by 118 people on Pinterest.

cookingtom.com

How long do you boil bones? Don‘t let their texture jell off your table; it means you cooked them right). To boil bone, add enough water to cover all the pieces of meat, place them in boiling water for about 20 seconds, turn off the heat, let rest for 5 minutes, drain, rinse, dry, slice, put in oven, bake, etc.

food.com

Cook neck bones till falling apart done. Drain water off, leaving about 1/2 cup. Pour kraut over top of meat and mix in with meat. Cover with good fitting lid. Cook on low till kraut is good and hot. Serve with mashed potatoes.

soulfoodcookbook.com

Instructions: Cook the vegetables for 5 minutes on medium heat. Add the neck bones and cook for another 5 minutes. Add the rest of the ingredients, except rice and bring to a low simmer. Cook for 2 1/2 to 3 hours, adding water when needed.