Mains
Smothered Neckbones and Rice
Pork neckbones simmered for hours in a peppery brown gravy until the meat is tender enough to eat with a spoon.
Neckbones are one of those cuts that older generations knew how to stretch into something extraordinary, and this recipe leans on exactly that wisdom. It's not fancy, but it's the kind of dish that makes a small budget feel like a feast. Serve it over rice and let the gravy do the talking.
Ingredients
- 3 lbs pork neckbones
- 2 tsp salt
- 1 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup vegetable oil
- 1/3 cup all-purpose flour
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 4 cups water or beef broth
- 2 bay leaves
- 1/2 tsp red pepper flakes
Instructions
-
1
Season the neckbonesRub the neckbones all over with salt, pepper, garlic powder, and onion powder, and let them sit for 10 minutes to absorb the seasoning.
-
2
Brown in batchesHeat the oil in a large heavy pot over medium-high heat and brown the neckbones on all sides, working in batches so they don't steam, then remove and set aside.
-
3
Make the rouxWhisk the flour into the drippings left in the pot and cook, stirring constantly, for 3 to 4 minutes until light brown and fragrant.
-
4
Add the aromaticsStir in the onion and bell pepper and cook for 5 minutes until they begin to soften.
-
5
Build the gravySlowly whisk in the water or broth, add the bay leaves and red pepper flakes, and bring to a simmer, stirring until smooth.
-
6
Return the meat and braiseAdd the neckbones back to the pot, cover, and simmer on low for 2 hours, stirring occasionally, until the meat is very tender.
-
7
Finish and serveUncover and simmer 15 more minutes to thicken the gravy, then discard the bay leaves and serve hot over rice.
Okra & Oak Tip
Neckbones have a lot of small bones, so pick through the finished dish carefully before serving, especially to children.
Storage
Keeps well refrigerated for up to 4 days; the gravy actually thickens and improves overnight.
Frequently Asked Questions
A quick rinse under cold water is enough; soaking isn't necessary if the neckbones are fresh from the butcher.
Yes, quartered baby potatoes can go in during the last 30 minutes of braising and will soak up plenty of gravy.
Nutrition
Per serving. Values are estimates.
510
Calories
36g
Protein
16g
Carbs
32g
Fat
