Neckbones and Rice
Neckbones are one of those old-school dishes that'll have everybody scraping their plates clean. They're full of flavor, tender after a good slow simmer, and make the most delicious gravy to spoon over your rice. This is stick-to-your-ribs comfort food that stretches your dollar and fills your belly.
Cooking tutorial
Ingredients
- 4 to 5 lbs pork neckbones
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper (optional, if you like a little heat)
- 2 bay leaves
- 6 cups water (or enough to cover the neckbones)
- 3 cups long-grain white rice, uncooked
- Salt to taste
Instructions
- 1
Rinse the neckbones under cold water and pat them dry with paper towels. Season them all over with the seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne if using.
- 2
Heat the oil in a large heavy pot or dutch oven over medium-high heat. Brown the neckbones in batches, about 3 to 4 minutes per side, until they get nice and golden. Don't crowd the pot—work in batches if you need to.
- 3
Remove the browned neckbones and set them aside. In the same pot, add the chopped onion and bell pepper and cook for about 5 minutes until they start to soften. Add the garlic and cook for another minute until it smells good.
- 4
Return all the neckbones to the pot and add the bay leaves. Pour in enough water to cover the neckbones by about an inch—usually around 6 cups.
- 5
Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, checking every now and then to make sure there's enough liquid. The neckbones should be tender and nearly falling off the bone.
- 6
While the neckbones are cooking, prepare your rice according to package directions about 30 minutes before the neckbones are done.
- 7
When the neckbones are tender, taste the gravy and add more salt if needed. Remove the bay leaves.
- 8
Serve the neckbones over a bed of white rice with plenty of that rich gravy spooned over top.
Pro Tips
- ★Don't skip browning the neckbones—that's where all the deep flavor comes from in the gravy.
- ★If the gravy's too thin at the end, mix 2 tablespoons of flour with a little cold water and stir it in, then simmer for 10 more minutes to thicken it up.