Pork Neck Bones with Gravy and Rice

Pork Neck Bones with Gravy and Rice

Pork Neck Bones with Gravy and Rice

Ingredients

2 Tbs. oil


2 lbs. smoked neckbones


1 large onion diced


1 green pepper diced


2 celery stalks, diced


4 cloves garlic minced


¼ tsp. cayenne pepper


1 Tsp. black pepper


6 c. water approximately


½ c. cornstarch


3 tbsp. Worcestershire sauce


Salt for seasoning to taste

Directions

In large pot heat oil and saute onions, bell pepper, celery, cyenne and black pepper until softened. Add garlic and stir 2 minutes. Add neckbones to pot and enough water to cover. Bring to boil and simmer for approximately 1 hour or until meat falls off bone. Remove bones from pot and let cool.   Once cooled remove meat from bones and add back to pot. Make a slurry by stirring together cornstarch and ¼ c. water. Add to pot with Worcestershire sauce. Stir to thicken and season to taste. More slurry can be added for desired thickness of gravy. Serve over rice.

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