Tender southern style pork neck bones, carrots, onions  and potatoes in a light brown gravy.

WHAT’S GOING ON HERE:

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.

TIPS & TRICKS FOR THE  BEST SOUTHER STYLE PORK NECKS:

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.

SIMILAR INGREDIENTS TO:

1. CRISPY FRIED PORK
2. GRIDDLE PORK CHOPS AND ONIONS
3. HERB CRUSTED PORK ROAST

ENJOY THIS RECIPE WITH:

1. BUTTER BRAISED CABBAGE WEDGES
2. SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE
3. LEMON SUNFLOWER DRESSING

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Southern Style Pork Neck Bones

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INGREDIENTS

• 4lb Pork Neck Bones
• Seasoning Blend
• 2Tb Black Pepper
• 2Tb Garlic Powder
• 1Tb Onion Powder
• 1tsp Sage
• 2tsp Cayenne
• Salt
• 2Tb Cooking Oil
• 1 Yellow Onion, chopped
• 2 Celery, chopped
• 3 Carrots, chopped
• 1 Habanero Pepper, whole
• 8 Garlic Cloves, minced
• 1 Medium Russet Potato, large dice
• 4-5c Vegetable Stock
• 1Tb Thyme, dried
• 1tsp Oregano
• 1Tb Garlic Powder
• 2 Bay Leaf
• Black Pepper
• 1- 2Tb Corn starch +1 tsp Water
• Salt

INSTRUCTIONS

• Season the pork necks with seasoning listed. Season with salt according to taste.
• Once seasoned heat a dutch oven high heat. Once hot add in cooking oil to the pan.
• Toss in all the pork necks, cook on each side for about 3 minutes till golden brown.
• Once the pork is browned in the same pan add in celery, onions, garlic.
• Stir around the pan for 5 minutes. Once the vegetables have some color. Lightly season with salt and pepper.
• Add in stock to cover the pork along with the dried herbs and spices ( bay leaf, oregano, thyme and garlic)
• Bring to a boil then simmer for 2-3 hours till the pork is fork tender. 20 minutes before the end add in the potato and corn starch slurry.
• Adjust seasonings. Once the potato has soften. Serve.

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