Pork-neck bones are an inexpensive cut of meat packed with flavor. They're typically prepared by being boiled and served over rice with greens, green beans or potatoes. Pork-neck bones must be slow cooked in order to get all of the meat off the bones and ensure that they come out tender. Buy the neck bones in the meat departments of grocery stores in blue-collar or working-class neighborhoods.
Brown the pork-neck bones in a small amount of cooking oil in the Dutch oven or stock pot if desired. Cook the bones in the oil over medium heat, turning them frequently, until they're brown. If you don't want to brown the neck bones first, just place them in the pot.
Add the onions and spices to the pot with the pork-neck bones.
Add water to the pot; the water level should be about 3 inches above the neck bones and onions.
Place the pot on the stove and turn the heat to "High."
Bring the pork neck bones to a full boil. Skim the foam off the top of the water and discard it in the sink or garbage.
Cover the pot with a tight-fitting lid and reduce the heat to "Low." Simmer the pork-neck bones for 90 minutes, stirring them once or twice. When done, the meat should fall off the bones. Serve the pork-neck bones over rice.