📝 About This Recipe
Deeply rooted in Southern heritage, this dish transforms a humble cut of pork into a rich, gelatinous masterpiece that melts off the bone. The long, slow simmer creates a savory pot liquor infused with smoked paprika and aromatic vegetables, perfect for soaking into a bed of perfectly steamed white rice. It is a comforting, heart-warming staple that represents the true essence of Soul Food: patience, flavor, and love.
🥗 Ingredients
The Meat
- 4 pounds Pork neck bones (fresh or smoked, cleaned and patted dry)
- 2 tablespoons Vegetable oil (for searing)
The Aromatics (The Holy Trinity)
- 1 Yellow onion (large, diced)
- 1 Green bell pepper (diced)
- 2 Celery stalks (finely chopped)
- 4 Garlic cloves (minced)
Seasoning and Liquid
- 6 cups Chicken broth (low sodium)
- 1 tablespoon Cajun or Creole seasoning (adjust to taste)
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1/2 teaspoon Black pepper (freshly ground)
- 1 tablespoon Apple cider vinegar (to brighten the flavor)
The Rice
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 4 cups Water (for cooking rice)
- 1 tablespoon Butter
👨🍳 Instructions
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1
Thoroughly rinse the neck bones under cold water to remove any small bone fragments. Pat them completely dry with paper towels.
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2
In a large heavy-bottomed Dutch oven or stockpot, heat the vegetable oil over medium-high heat. Working in batches, sear the neck bones until browned on all sides, about 4-5 minutes per batch. Remove and set aside.
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3
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.
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4
Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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5
Deglaze the pot by pouring in the chicken broth, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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6
Return the seared neck bones to the pot. Add the Cajun seasoning, smoked paprika, dried thyme, bay leaves, black pepper, and apple cider vinegar.
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7
Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer the neck bones for 2 to 2.5 hours. Check occasionally to ensure the liquid level still covers the meat; add a splash of water if needed. The meat is done when it is fork-tender and falling away from the bone.
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9
While the meat is finishing, prepare the rice. In a separate medium saucepan, combine the rinsed rice, 4 cups of water, a pinch of salt, and the butter.
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10
Bring the rice to a boil, then reduce to a low simmer, cover, and cook for 18-20 minutes. Once done, remove from heat and let sit covered for 5 minutes before fluffing with a fork.
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11
Taste the neck bone broth. Adjust seasoning with additional salt or Cajun spice if desired. Remove the bay leaves.
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12
To serve, place a generous mound of fluffy rice in a shallow bowl. Ladle several neck bones over the rice and pour a healthy amount of the savory pot liquor over the top.
💡 Chef's Tips
For the best flavor, use a mix of fresh and smoked neck bones to get both meaty texture and deep smoky notes. Don't skip rinsing the rice; this removes excess starch and ensures the grains stay separate and fluffy rather than gummy. If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with cold water and stir it into the boiling broth 10 minutes before serving. Be cautious with salt initially; smoked neck bones and store-bought chicken broth can be quite salty on their own. Cook these a day in advance if possible; like most stews, the flavors deepen and improve significantly after a night in the fridge.
🍽️ Serving Suggestions
Serve with a side of slow-simmered collard greens seasoned with bacon or smoked turkey. A piece of moist, sweet honey cornbread is essential for mopping up the extra broth. Pair with a cold glass of sweet tea or a crisp pilsner to cut through the richness of the pork. Add a dash of your favorite vinegar-based hot sauce at the table for a spicy, acidic kick. A side of sliced vine-ripened tomatoes or pickled okra provides a fresh contrast to the savory dish.