Neckbones was a traditional meal for me growing up. My grandma and grandpa are both from the south, so my grandma would make this dish often.
This style of meat is considered inexpensive but holds so much weight in flavor! This is because neckbones can be made into a meal by itself or added to many dishes. Some dishes like collard greens, green beans, or your favorite beans. The different types of neckbones are pork, turkey, and beef. When asked, what are neckbones? It’s exactly how it sounds, it’s the neck portion of an animal. The bone is packed with meat, and when cooked it comes right off the bone! Neckbones can be made on the stove top or in the oven. My style of cooking these pork neckbones is in a pot on the stove. Neckbones take time to cook no matter the cooking method. So you can expect cook time about 2 1/2 hours. Good thing is this dish is super easy to make! Let’s jump into the recipe.
Details
4-5 servings
15 minutes
2 hours/30 minutes
Goya the perfect seasoning, black pepper, garlic powder, paprika, cumin powder
Add your favorite beans during the last hour of cooking neck bones. If your using dry beans you can add it from the start of cooking . Frozen beans can be added at the last hour.
Serve neckbones over rice or mashed potatoes.
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Ingredients
1 pack of pork neckbones (I used a 3lb pack, usually comes 8-10 neckbones)
1 yellow onion
1 bell pepper (optional)
2 tbsp of fresh chopped garlic
3 tbsp of Chicken bouillon ( I used 3 bouillon cubes)
4-5 cups of water
2-3 tbsp of flour
2-3 of cooking oil
1 pack of frozen butter beans (optional, can be substituted for your favorite style of beans)
Directions
- First, prepare neckbones and vegetables. Clean/rinse neckbones with cold water, then pat dry. Season neckbones front and back. Get the onions and garlic chopped.
- Next in the pot you will be cooking neckbones in, turn stove on medium heat and add cooking oil. When oil heats add neckbones in a few at a time, and sear on both sides for about 3-5 minutes. Place neckbones to the side when done searing.
- Now in that same pan add onions, garlic, and bell peppers(if you choose). Saute vegetables for 2-3 minutes ( scrap all the burnt seasonings from bottom of pot, gives more Flavor!), then add flour to make a roux. Mix into flour until smooth, then add water and chicken bouillon. This will make that delicious soup gravy!
- Add neckbones back to pot! You can keep stove on medium heat or turn it up just a little. Stir your neckbones around some and place lid on pot. When neckbones start to boil, reduce heat,so water doesn’t boil out of pot( place lid half way open but still keep neckbones covered)! Let neckbones cook for about 1 hour and 30 minutes. ( This is optional, at 1 hour and 30, I add my frozen and rinsed butter beans).
- Check neckbones and see if you need to need to stir, if adding beans I suggest stir them in. Let neckbones cook for 1 more hour. When neckbones are done you can take a fork to check or you will see the meat falling off bone.
