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Pork neck: Pork neck or collar is exactly as it sounds it comes from the neck of pork. Pork neck bones are great for stocks, broths and soups but they can make a really hardy entree with no fuss needed. When selecting pork necks look for meatier pieces. Oftentimes, the meat is just hacked and packed. Some pieces super meaty while other pieces are just bone. Really investigate you neck bones if you plan you use them as a meal. Meaty neck bones have plenty of meat.
Vegetables: My vegetable selection is pretty standard. I opt for the classic chopped onions, celery, carrots and garlic. A whole piece of habanero is generally floating around nearby.
Cornstarch: Southern style anything is all about the gravy. This dish uses a lighter gravy that lightly coats the meat and veggies that doesn’t weigh it down. For a lighter gravy i always opt for cornstarch. It leaves the gravy smooth and light.
season and sear: treating the neck bones right is the first step to making anything stewed in gravy. you want to penetrate the meat with a generous amount of seasoning prior to searing. a super hot pot is all you need. toss the pork neck into the pot and let it go. i go the no fuss route and leave everything in the pot to braise.
stock: stock adds alot of extra flavor to any dish. beef stock is generally the go-to for a dark rich broth. vegetable will also work just fine. monitor the sodium content in the stock added so you can adjust the seasoning according.
potatoes: sometimes the salt get away from you. and it builds up with all the extra seasoning. to counter act that toss in a potato to absorb some of the salt and seasoning. the potatoes can only draw so much salt so don’t take the seasoning too far.
slurry: a cornstarch slurry works best when thickening up a simmering stew. to successfully add cornstarch to a hot dish first add and dissolve the starch in a drop of water then add it into the pot. adding it like this keeps the cornstarch from clumping immediately in the pot.