Southern Pork Neck Bones and Rice is a tribute to the poor of the South. Those who had hard scrabble lives and had to make do with what they had.
The rule of thumb for the best cuts of a four legged animal is that they come from the section furthest from the head, tail and feet. That’s where the expression “eatin’ high on the hog” came from!
But it also makes neck bones low on the totem pole!
So it stands to reason that the poor would have neck bones! But what ingenuity went into the making of this dish. An unlikely cut of pork made into something wonderful!!!
I was raised in a poor Southern family and I remember my Grandma and all the “comfort foods” she was so good at making…one of which was neck bones!
Give the recipe a try. It really, really is delicious.
(You might have to go to a real butcher shop or a Mexican Mercado to find neck bones.)
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- 4 -5 lbs pork necks
- 2 1/2 cups beef stock
- 1/2 teaspoon molasses
- 1 cup basmati rice sorted and washed
- 1/2 cup dried onion flakes
- 1/8 cup onion powder
- 1/2 teaspoon celery seed
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.
Mix the Onion, onion powder, and celery seeds. Sprinkle 1/2 of the onion mix on the rice.
Arrange the neck bones on the rice. Sprinkle the remainder of the onion mix over neck bones. Add the stock, molasses, and drippings mixture.
Cover and bake for 1 hour.
Serve with a loose leaf lettuce salad.