Smothered Southern Style Neck Bones
Tender pork neck bones slow-cooked with onions, bell pepper, celery, and garlic in a rich, flavorful gravy. This Southern comfort classic is perfect served over rice or mashed potatoes.
Ingredients
- 2 lbs fresh pork neck bones
- 1 tbsp olive oil or vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp Creole seasoning or Off The Chain AP divided
- 1 yellow onion chopped
- 1 bell pepper diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 3 cups water or chicken stock
- Additonal salt and pepper to taste
- Optional: 1 tbsp cornstarch + 2 tbsp cold water for thickening
Instructions
- Rinse and pat dry the pork neck bones. Season with salt and black pepper, and 1 tbsp of Creole or AP seasoning.
- In a large pot over medium-high heat, add oil and sear the neck bones until browned on all sides. Remove and set aside.
- In the same pot, add onion, bell pepper, and celery with a pinch of salt. Cook on medium heat until soft, about 5 minutes. Add garlic and sauté for 1 minute.
- Return neck bones to the pot. Add enough stock or water to almost cover. Add remaining creole or AP seasoning.
- Bring to a simmer, reduce heat to low, and cover. Let it cook for 2.5 to 3 hours until the neck bones are fall-apart tender. Taste for seasoning. Salt and pepper to taste.
- If you want thicker gravy, mix cornstarch with water and stir into the pot. Simmer uncovered for 5 more minutes.
- Serve hot over rice, mashed potatoes, or with your favorite greens.