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| 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."
Ingredients :
- 9 pounds pork neck bones
- 2 1/2 teaspoons ground black pepper
- 2 1/2 teaspoons adobo seasoning
- 1 teaspoon thyme
- water
- 2 cups red cooking wine
- 1/2 cup vinegar
- 1/2 cup chopped cilantro
- 1/2 cup chopped fresh basil
- 2 white onions, sliced
- 2 green bell peppers, seeded and cut into strips
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 3H5M |
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- 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.
- 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.
- Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.
Notes :
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