Pork Neckbones and Rice
Ingredients
- 4 lbs Rumba® pork neckbones
- 1-1/2 tsp onion powder
- 1 tsp ground black pepper
- 1/4 cup vegetable oil
- 1 green bell pepper, seeds and membranes removed, chopped
- 2 qts low-sodium beef broth
- 1 tbsp salt
- 1 tsp garlic powder
- 1/2 cup flour, all-purpose
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- Salt and pepper (to taste)
Preparation
- Combine salt and spices and sprinkle liberally over meat. Dredge the neckbones in flour, shaking of the excess.
- Heat oil in a large soup pot. Brown neckbones in small batches, removing from the pot when done.
- Add onion, green pepper and garlic and cook over medium heat until they are golden brown, about 5-7 minutes.
- Return the neckbones to the pot. Add broth and enough cold water to cover the bones by 2 inches. Bring to a boil and lower to a gentle simmer.
- Simmer the neckbones until tender, about 2 hours.
- Remove neckbones from water and set aside to cool. Strain broth and reserve.
- When neckbones have cooled, remove the meat from the bone and add back into the pot with strained vegetables. Add enough of the reserved broth to moisten and season to taste with additional salt and pepper.
- Serve with white rice.
PRODUCT BENEFITS
Rumba® meats provide the essential ingredient for your favorite traditional dishes. Readily available and of the highest quality, find out more about the benefits Rumba® has to offer.
