This page is dedicated to my favorite Auntie. Her name is Jeanette. When I was a little girl no one ever called her Jeanette, her name was “Geenette.” Meet my beautiful Auntie.
According to her daughter, Shirley Ann pork neckbones are one of her favorites. Next time you fix a pot of pork neckbones, think about my Auntie Geenette and get a can of cling peaches and serve them as a side dish.
Neckbones are an inexpensive cut of meat with loads of flavor. I can remember when neckbones were around $.25 to a high of $.45 per pound. The cost now has turned pork neckbones into a delicacy costing better than $3.00 a pound.
INGREDIENTS: 3 pounds pork neckbones, 1 envelope onion soup mix, 1 large onion, chopped, 4 garlic cloves, chopped, 1 carrot, chopped, 2 bay leaves, 1 1/2 tsp. seasoning salt, 1 tsp. black pepper, 1 tsp. poultry seasoning, 1/2 tsp thyme.
Rinse off your meat under lukewarm water. Dump the bones into a large heavy pot. Cover the meat with water. Bring to a rapid boil. When the water starts to boil a foam will form. Skim off the foam. Add the soup mix,vegetables and seasonings to the pot. Bring to a rapid boil. Cover the pot and reduce heat to a simmer for approximately 1 1/2 to2 hours or until the meat starts to pulls away from the bone easily. NOTE: There should be approximately 1 to 1 ½ cups of liquid in the pot. Pour approximately 1 cup of the liquid into a bowl, add 3 tablespoons of flour to the bowl whisk briskly. Be sure to remove all the lumps. Pour the liquid back into the pot. Cook for another ½ hour, or until the liquid thicken and reduces, you now have gravy.
What bizarre or unique side dishes do you serve with neckbones?