Pork Neck Bones

I was looking to try someone else’s recipe for pork neck bones, but when I didn’t find one I decided to add my own. A Southern keep-you-warm recipe that’s great for the fall and winter or making a dollar stretch. My family loves it over rice with collard greens, corn bread, and candied yams.

Step: 1

Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.

Step: 2

Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.

Step: 3

Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

Per Serving: 856 calories; protein 100.6g; carbohydrates 31.3g; fat 33.1g; cholesterol 276mg; sodium 2523.4mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.