Neck Bones and Rice
by Nora Ledford
(Oklahoma City, Ok USA)
When I was growing up on Sunday's my grandmother would cook Neck bones and Rice with Collard greens and cornbread. It was one of the best meals of the week. I always enjoyed my grandmothers cooking. And over the years I have been handed down her recipes. I hope you enjoy it as much as I have.
2 to 3 lbs of fresh pork neck bones, rinsed and cleaned
1/3 cup of cooking oil
2 cups of rice (brown or white) make sure you don't use minute rice
2 tablespoons garlic powder
1 1/2 teaspoon peppercorn or black pepper
6 cups of water
1 medium onion sliced (yellow or white)
4 stems of green onions chopped
1 1/2 tablespoons cumin
1 1/2 tablespoons Worcestershire sauce
1 large boiling pot with a lid or dutch oven.
1. In the large pot heat oil, then add neck bones and Worcestershire sauce. Brown neck bones until they are no longer pink, about 5 to 10 minutes.
2. Once neck bones brown, add sliced onions, green onions, dry spices and stir.
3. Add water to pot and bring to a boil, cover pot with a tight fitting lid and simmer on low for about 1 1/2 to 2 hours stir only once about an hour into cooking.
4. After cooking time, skim fat off the top. Then add rice and replace tight fitting lid. Simmer 15 more mins and turn off heat, stir once, the replace lid. Wait 15 more minutes to let rice set and then serve and eat.
- You can also cook the rice separate and reduce the water to 5 cups on the neck bones.
- If you cook the rice separate you can plate the rice and put the neck bones over the rice.
- Neck bones and rice go great with cornbread, and collard greens. Fresh collard greens are better, but if you can not find them at the store you can buy a can and add 2 pieces of bacon to them to add flavor.
This neck bones and rice recipe serves about 4 to 6 people.