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Southern Pork Neck bones And Rice

Southern Pork Neck bones And Rice

A lot of ingenuity went into the making of this Southern Pork Neck bones And Rice dish. An unlikely cut of pork made into something wonderful!!!

Course Main Course
Cuisine American
Keyword Southern Pork Neck Bones and Rice
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 365 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F.

  2. 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.

  3. Add the stock to the pan, bring to a boil, scrape and deglaze. Add the molasses to the liquid and mix well.

  4. Butter a casserole dish and add the rice.

  5. Mix the Onion, onion powder, and celery seeds. Sprinkle 1/2 of the onion mix on the rice.

  6. Arrange the neck bones on the rice. Sprinkle the remainder of the onion mix over the neck bones. Add the stock, molasses, and drippings mixture.

  7. Cover and bake for 1 hour.