Southern Braised Pork Neck Bones and Rice

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A cornerstone of African American Southern home cooking, slow-braised pork neck bones become meltingly tender in a rich, peppery gravy that begs to be ladled over fluffy long-grain white rice. The marrow and connective tissue break down into a silky, deeply savory sauce that seasoned cooks swear by for Sunday suppers and weeknight comfort alike.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 3 gSugar
• 38 gProtein
• 740 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 620 mcgVitamin A

Ingredients

For the neck bones and gravy

• 3 1/2 lbs pork neck bones, rinsed and patted dry
• 2 tbsp vegetable oil
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery ribs, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp Creole or Cajun seasoning
• 6 cups low-sodium chicken broth or water
• 1 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper

For the rice

• 3 cups long-grain white rice
• 4 1/2 cups water
• 1 tsp kosher salt
• 1 tbsp unsalted butter

For serving

• Sliced green onions
• Hot sauce or pickled peppers
• Steamed collard greens (optional)

Directions

1. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the neck bones in a single layer and brown deeply on all sides, about 8 minutes total. Work in batches to avoid crowding. Transfer the browned bones to a plate as you go.
2. Reduce the heat to medium and add the onion, bell pepper, and celery to the pot. Cook, scraping up the browned bits from the bottom, until softened and lightly caramelized, about 7 minutes. Stir in the garlic and tomato paste and cook 1 minute until fragrant.
3. Add the smoked paprika, thyme, Creole seasoning, salt, and pepper, stirring to coat the vegetables. Return the neck bones to the pot along with the bay leaves and pour in the broth. The liquid should just cover the bones; add a little water if needed.
4. Bring the liquid to a boil, then reduce to a low simmer. Skim off any foam that rises to the surface. Cover partially and cook gently, stirring occasionally, until the meat is fork-tender and pulling away from the bones, about 110 minutes. Uncover for the last 15 minutes to let the gravy thicken slightly.
5. Meanwhile, about 25 minutes before the neck bones finish, make the rice. Rinse the rice under cool water until it runs clear. Combine the rice, water, salt, and butter in a medium saucepan, bring to a boil, cover, and reduce to the lowest heat. Cook 18 minutes, then fluff with a fork and keep covered.
6. Remove the bay leaves from the neck bone pot and taste the gravy for seasoning, adjusting salt and pepper as needed. Use tongs to lift the neck bones from the gravy and arrange them over mounds of steamed rice on warm plates.
7. Spoon a generous amount of the rich gravy over and around the bones, scatter green onions across the top, and serve immediately with hot sauce, pickled peppers, and collard greens on the side.

Cook’s Notes

• Rinse the neck bones thoroughly and pat them very dry before browning, this step builds the deep flavor base for the gravy.
• For a less greasy gravy, chill the cooked pot briefly and lift off the solidified fat before reheating and serving.
• If the gravy tastes flat at the end, a small splash of apple cider vinegar brightens all the savory notes.
• Many Southern cooks add a smoked ham hock alongside the neck bones for extra richness and smoky depth.
• Leftover neck bones reheat beautifully the next day, and many believe the flavors are even better after a night in the fridge.

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