3 lbs. Pork Neck Bones or Chicken Necks
Kosher sea salt to taste
Freshly-ground black pepper to taste
Olive Oil for browning and sautéing.
1 onion, chopped
1 celery rib, chopped
1 carrot, chopped
3 cloves garlic, chopped
6-8 sprigs parsley, chopped
6 cups water
2 cups rice
Season the neck bones with the salt and pepper. In a large pot or dutch oven (our favorite choice for this dish) brown the neck bones in a little olive oil, add the onions, celery, carrot, garlic, parsley or whatever aromatic vegetables you like and have on hand and continue to saute until the onions are clear. Add water to cover, add a lid and simmer for as long as you have time, we like to simmer for at least an hour and a half – two hours or even a little longer is better. If we are having company for dinner we pull the neck bones out, let them cool and pick the meat off. While the bones are cooling we add rice to the broth and cook until almost done and add the meat back and stir one last time. We continue cooking until the rice is done and serve. If no company is coming we just add the rice after the bones have simmered long enough and cook until the rice is done. If serving the rice and pork neck bones together use a large shallow bowl or deep sided plate, you will need the room.