Neckbone & Rice Casserole

Recipe by Pierre Dance
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4 -5
    lbs pork necks, you might have to go to a real butcher shop to find neckbones or a mexican mercado (market)
  • 2 12
    cups beef stock or 2 1/2 cups chicken stock (If you use factory made, watch the salt)
  • 12
    teaspoon molasses
  • 1
    cup basmati rice, sorted and washed
  • 12
    cup dried onion flakes
  • 18
    cup onion powder (NOT ONION SALT)
  • 12
    teaspoon celery seed
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DIRECTIONS

  • Preheat oven to 350f.
  • Brown neckbones in a heavy skillet or dutch oven, cast iron works best.
  • Remove with slotted spoon and drain on a paper towel.
  • Add stock to the pan, bring to a boil, scrape and deglaze.
  • Add molasses to liquid, mix well.
  • Butter a casserole dish, add rice.
  • Mix the Onion, onion powder, and celery seeds.
  • sprinkle 1/2 of the onion mix on the rice.
  • Arrange neckbones on the rice.
  • Sprinkle remainder of the onion mix over neckbones.
  • Add the stock, molasses, and drippings mixture.
  • Cover, bake for 1 hour.
  • Serve with a loose leaf lettuce salad dressed with nice Balsamic vinaigrette and some Merlot.
  • A WORD OF CAUTION!
  • Don't try eating this while using paper napkins.
  • You'll need at least one large cloth napkin per person, two for any one with a beard.
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