Neck Bones and Rice
By Emily Carter ·
Published
Quick answer
Season pork neck bones well and brown them deeply in a heavy pot, add onion, bell pepper, garlic, broth and seasonings, then braise low and slow for about 2 hours until the meat falls off the bone. Serve over fluffy white rice with the rich pan gravy spooned over.
Neck Bones and Rice is pure soul food comfort in a bowl. Pork neck bones get seasoned, browned deep, then braised low and slow with onion, bell pepper, garlic and thyme until the meat falls off the bone into a rich savory gravy. Spooned over fluffy white rice, it is the kind of dinner that quiets a whole table. Emily Carter makes it on Sundays when the house is full, because one pot feeds a crowd for pennies.
Why you’ll love it
- Fall off the bone tender meat from a budget cut.
- A rich, savory pan gravy made with no extra work.
- One pot does everything, minimal cleanup.
- Feeds 6 generously, easy to stretch for a crowd.
- The definition of low and slow comfort food.
Ingredient notes
Pork neck bones: ask the butcher for meaty ones, since packs vary. The meat tucked between the bones turns silky with long braising, and the bones themselves enrich the gravy.
Seasonings: salt, pepper, garlic powder, onion powder and smoked paprika. Season boldly, since a big pot of broth needs it.
Onion, bell pepper and garlic: the aromatic trio that melts into the gravy. Slice them thick so they hold up through the long braise.
Broth: chicken or pork broth both work. The long cook evens them out, so use what you have.
Rice: long grain white rice, cooked fluffy. It is the vehicle for the gravy, so make plenty.
The browning rule that makes the gravy
Everything about this gravy starts in the browning step, and there are no shortcuts. Pat the neck bones dry, season them well, and sear them in batches with real space between the pieces. Each batch needs about 4 minutes per side to build a deep golden crust. That crust is caramelized protein, and when you scrape the pot after adding the broth, it dissolves into the liquid and becomes the gravy. Crowded, steamed neck bones stay gray, and gray neck bones make a thin, pale gravy no amount of simmering can fix. Give the browning its ten minutes and the pot does the rest on its own.
Variations
- With potatoes: add 4 quartered Yukon Gold potatoes for the last 45 minutes for a heartier one pot meal.
- Spicy: add a diced jalapeno and a pinch of cayenne with the vegetables for a gentle kick.
- Smothered style: stir in 1 sliced onion at the end and simmer 15 minutes more for an extra oniony gravy.
- Greens on the side: serve with a pot of collard greens and cornbread for the full soul food plate.
What we learned testing it
- Browning in batches versus crowding: the crowded batch steamed pale and the gravy tasted flat, while the well browned batches gave a deep, rich gravy. Brown in two batches, it is worth the extra 10 minutes.
- Two hours versus three: at 2 hours the meat was tender but still clung to the bone, at 2 1/2 hours it fell off cleanly. Start checking at 2 hours since neck bones vary.
- Broth choice barely mattered. Chicken and pork broth tasted nearly identical after the long braise, so use whichever you have.
Read how we test recipes.
Neck Bones and Rice
Makes About 6 servings with rice · 2 hr 45 min total · Easy
Ingredients
Equipment
Large heavy pot or Dutch oven with lid · Tongs · Wooden spoon · Medium saucepan with lid
Instructions
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Season and brown the neck bones
Pat the neck bones dry and season all over with the salt, pepper, garlic powder, onion powder and smoked paprika. Heat the oil in a large heavy pot over medium high heat and brown the neck bones in batches, about 4 minutes per side, until deeply golden. Do not crowd the pot, the browning is what builds the gravy flavor.
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Add the broth, vegetables and seasonings
Return all the neck bones to the pot and add the sliced onion, bell pepper, garlic, broth, bay leaves and thyme, scraping up every browned bit from the bottom. Those browned bits are pure flavor and will melt into the gravy.
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Braise low and slow until tender
Bring to a gentle boil, then lower the heat, cover and simmer for 2 to 2 1/2 hours, turning the neck bones once halfway through. The meat is done when it pulls easily from the bone with a fork and the liquid has thickened into a rich gravy. Fish out the bay leaves.
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Serve over fluffy white rice
Spoon the tender neck bones over bowls of fluffy white rice and ladle the rich pan gravy over everything. Rest 10 minutes so the gravy settles and thickens slightly before serving.
Notes
- Pat the neck bones dry before seasoning. Surface moisture steams instead of browning, and browning is the flavor.
- Ask the butcher for meaty neck bones. Some packs are mostly bone, and the meat is the whole point of the dish.
- Keep the braise at a bare simmer. A rolling boil toughens the meat instead of melting it tender.
- The gravy thickens as it rests. If you want it thicker, simmer uncovered for the last 15 minutes.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Pork neck bones
- Beef neck bones work the same way but need about 30 extra minutes of braising. Oxtails are a richer, pricier swap with the same method.
- White rice
- Serve over creamy grits or mashed potatoes instead. Both soak up the gravy beautifully.
- Chicken or pork broth
- Water plus an extra teaspoon of salt works in a pinch, though the gravy will be a little less rich.
Storage and make-ahead
Cool, cover and refrigerate for up to 4 days. The gravy gels in the fridge and melts back beautifully when reheated gently on the stove with a splash of water. Freeze for up to 3 months.
Frequently asked questions
What are neck bones, exactly?
Neck bones are the vertebrae from the neck of the pig, with sweet meat tucked between the bones. They are a budget cut that turns meltingly tender with long, slow cooking, and they make an incredible gravy.
How long do neck bones take to get tender?
About 2 to 2 1/2 hours at a gentle simmer. The meat is done when it pulls easily from the bone with a fork. Start checking at 2 hours, since meaty neck bones vary.
Can I cook neck bones in a slow cooker?
Yes. Brown them first for flavor, then cook on low for 7 to 8 hours with the vegetables, broth and seasonings. The meat will fall off the bone and the gravy will be rich.
Is there a lot of meat on neck bones?
It varies, which is why you should ask the butcher for meaty ones. Plan on about 3 to 3 1/2 pounds for 6 servings, served over plenty of rice with the gravy.
Can I make the gravy thicker?
Yes. Simmer the pot uncovered for the last 15 minutes of cooking, or mash a few of the softened vegetables into the liquid. The gravy also thickens naturally as it rests.
