Inexpensive, simple and flavorful, pork neck bones with rice are Southern comfort food. For a soul food feast, enjoy neck bones and rice with sides of turnip greens, black-eyed peas and cornbread. This neck bone recipe, which serves six to eight people, works equally well with beef or pork bones.
Step 1
Heat a Dutch oven with 1 tbsp. oil in it over medium high heat. Brown 2 to 3 lbs. neck bones in the hot oil, turning frequently.
Step 2
Add chopped onion and about 6 cups of water to the Dutch oven. Bring the mixture to a boil.
Step 3
Cover the Dutch oven with a tight-fitting lid and reduce the heat to low. Simmer the neck bones for one and a half hours.
Step 4
Skim about half of the fat off the broth.
Step 5
Add green beans and potatoes to the Dutch oven and simmer for 20 minutes or until vegetables are tender.
Step 6
Adjust seasonings by adding more salt and pepper if desired. Serve neck bones and broth over hot cooked rice.
Tips and Warnings
- Select small- to medium-sized neck bones with plenty of meat on them.
Things You'll Need
- Dutch oven
- 1 tbsp. canola oil
- 1 onion, chopped
- 2 cloves garlic
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 lb. frozen green beans
- 1 to 2 medium potatoes, cubed
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