Using cheaper cuts of meat

Pork Neckbones are extremely cheap and can be used in many recipes. Everytime we see them on the meat counter we buy almost every package there. Some we feed to the fox who has adopted us and the rest I use to make soup broths and also with the recipes below.


PORK NECKBONES with RICE

Use a large Dutch oven.

Feeds 6 to 8 people. Costs about $2

It don't get any cheaper or more authentic than pork neckbones ‘n' rice.

Cooking for a large crowd of 40 to 50 people this recipe can easily be doubled. On the side easy servings of cornbread and a large tossed salad will complete your day.

Here's what you'll need:

about 2½ pounds of fresh pork neckbones If your supermarket doesn't carry fresh pork neckbones don't shop there. Change supermarkets or move to a better neighborhood.

½ cup cooking oil
2 cups rice
1 Tbsp garlic powder
2 tsps salt
1 tsp black pepper
6 cups of water
1 onion, sliced
½ bunch of chopped green onions, about 4

Directions:
Use the ½ cup of cooking oil and brown the neckbones, turning them frequently.
When the neckbones are browned, add the chopped green onion, the sliced onion and the spices.
Add water and bring to boil.
Cover pot with tight-fitting lid and simmer on low for 1½ hours. Stir once or twice.
After 1½ hours of simmering, add rice. Skim fat if desired.
Simmer 15 more minutes and turn off fire. Stir once.
Wait 15 more minutes and eat.

2 hours later: ready to eat!

Pork 'n' gravy:

cook pork neckbones same as in Pork'n'gravy above.

Cook rice separately and completely (20 minutes for white rice, 45 minutes for brown rice)

Thicken liquid in pot with flour.

Add a "dash" of Kitchen Bouquet® Browning & Seasoning Sauce to "give the gravy a dark color."

Serve over rice.

Pork neckbones ‘n' rice is cheap:

To feed 6 to 8 people for $2.50 cannot be beat and it's good besides!


Pork neckbones for soup

Add two or three neckbones to a stock pot with 10 cups of water, 2 carrots, 1 lge onion, 5 or 6 cloves of garlic, 1 med potato, 2 stocks celery.........all just cut in very large chunks. Bring to boil and then simmer for 2 or 3 hours to let the flavours blend and develop.

Strain and removed meat from bones separating the fat as you go. Add meat pieces back to the strained broth and either commence to make a Barley Soup or freeze the broth in a zip lock bag for using later.