Southern Soul Food

Stewed Pork Neck Bones

Name: Stewed Pork Neck Bones
Total time: 135 min
Yield: 8 servings
Cuisine: Southern Soul Food
Ingredients: 3 lbs pork neck bones, rinsed; 1 large onion, chopped; 4 cloves garlic, minced; 4 cups chicken broth; 2 bay leaves, 1 tbsp Creole seasoning, 1 tsp salt, 1 tsp black pepper

Humble pork neck bones slow-simmered until the meat slides off the bone in a deeply seasoned, savory pot likker.

135 minutes

Serves 8

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

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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