Neck Bones And Gravy

Ingredients

• 2–3 lbs. Fresh Pork Neck Bones
• 1 Onion, medium size, diced
• 1 teaspoon Red Pepper Flakes
• 2 teaspoons Salt
• ½ teaspoon Black Pepper

Instructions

1. Wash the neck bones under cold running water.
2. Trim away any gristle, small bones, or fat that you can see.
3. Place washed neck bones in a large size sauce pot.
4. Add red pepper flakes.
5. Add salt
6. Add black pepper.
7. Add diced onions.
8. Cover with about 2 inches of water.
9. Place pot over medium-high heat on your stove top.
10. Bring to a boil, and let boil about 15 minutes. Skim off any foam if it forms, discard.
11. Reduce heat to medium simmer.
12. Cover the pot, let cook until meat is tender. About 1 to 1½ hours.
13. Neck bones are done when meat reaches the fall off the bone stage.
14. Remove the cooked neck bones from liquid, cover, set aside.
15. Measure out 1 cup of liquid to make gravy, if desired.

TO MAKE GRAVY:

1. Place 2 Tablespoons Butter, and 1 Tablespoon Bacon Grease in a large skillet, let melt.
2. Add 3 Tablespoons of All-Purpose Flour, stir constantly.
3. Continue to stir and let flour brown to desired color. The longer it cooks, the darker it will get.
4. Add the 1 cup of reserved stock from the cooking pot. Stir constantly.
5. Let mixture simmer until it slightly thickens.
6. Pour gravy over rice and neck bones.
7. Enjoy!

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