Taste of Southern: Pork Neck Bones with Gravy

Soul food.  I always thought it was just fried chicken, collard greens, and blackeyed peas.  But then some ladies I worked with enlightened me and opened up a whole new world of soul food items.  Some good (hot water cornbread), some bad (chitterlings).  Some absolutely delicious.  Like these spicy stewed pork necks.  I know, pork necks??  Yep.  You heard me.  The meat is tender, juicy, and a little spicy.  The gravy is crazy good.  Trust Miss Cherry.  She knows what she's talking about.

Pork Neck Bones with Gravy

From Taste of Southern blog and Cherry M. of Durham, NC

2 to 3 pounds pork neck bones

1 medium onion, diced

1 teaspoon red pepper flakes

2 teaspoons salt

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

1 tablespoon bacon grease

3 tablespoons all-purpose flour

Wash the neck bones under cold running water.  Trim away any gristle, small bones, cartilage, or fat that you can see.

Place washed neck bones in a large pot.  Add onion, red pepper flakes, salt, and pepper.  Add water until the ribs are covered by 2 inches.  Place the pot over medium-high heat.  Bring to a boil and let boil for about 15 minutes.  Skim off any foam if it forms; discard.

Reduce heat to a simmer and cover the pot.  Cook until meat is tender, about 1 to 1½ hours.  The neck bones are done with the meat is falling off the bone.  Remove the neck bones from the liquid and cover; set aside.  Retain 1 cup of the liquid for the gravy.

Place butter and bacon grease in a large skillet and melt over medium heat.  Add the flour and stir constantly.  Continue to stir and let the flour brown to desired color.  Add the reserved liquid from the cooking pot while stirring constantly.  Let the mixture simmer until it thickens slightly.

Serve neck bones over rice with gravy.

Makes 4 servings