Stewed Pork Neck Bones
Humble pork neck bones slow-simmered until the meat slides off the bone in a deeply seasoned, savory pot likker.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Rinse the neck bones thoroughly under cold water and pat them dry, then season all over with the Creole seasoning, salt, and pepper.
- 2
Heat 1 tablespoon oil in a large pot over medium-high heat and brown the neck bones in batches for 3-4 minutes per side to develop flavor.
- 3
Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened and fragrant.
- 4
Pour in the chicken broth, add the bay leaves, and scrape up any browned bits from the bottom of the pot.
- 5
Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours until the meat is tender and pulling away from the bone.
- 6
Discard the bay leaves, taste and adjust the seasoning, and serve over rice with plenty of the savory broth spooned on top.
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