Neck Bones & Rice

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Recipe by South Your Mouth

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Neck Bones & Rice

3-4 pounds pork neck bones

3 cups water

2 teaspoons salt, divided

1 teaspoon black pepper

1/2 – 1 teaspoon red pepper flakes (to taste)

1 1/2 cups uncooked white rice.

Heat a Dutch oven or large pot over medium-high heat. Season neck bones with 1 teaspoon salt, black pepper and red pepper flakes then add them to the hot pot. Let the neck bones sear a few minutes then add water. It's OK if the water doesn't cover all the neck bones - they will cook down. Reduce heat to low, cover and slowly simmer for 2-3 hours.

Bring stock to a boil then add rice and remaining teaspoon of salt. Stir to ensure rice isn't sticking to the bottom, reduce heat to low, cover and cook for 25 minutes, stirring once halfway through cook time.

Turn off heat, leaving pot on burner, and let rest, covered for 45 minutes before serving.

I usually douse mine with a few shots of hot sauce before eating.