Ingredients

The following ingredients have 8 Servings
  • 1 cup all-purpose flour
  • 1 1/2 pounds fresh pork neck bones
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetable oil, divided
  • 1 pound smoked pork neck bones
  • 1 large onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3 tablespoons (or more) Worcestershire sauce
  • 1 cup thinly sliced scallions, plus more for garnish
  • 8 to 10 cups hot cooked white rice

Instruction

  • In a small skillet over medium heat, lightly toast the flour, stirring constantly, until a light tan color; set aside.
  • Season the fresh neck bones with salt and pepper. In a large soup pot or Dutch oven, heat 1 tablespoon of the oil and brown the fresh neck bones on all sides. Transfer to a plate.
  • In the same pot, heat the remaining 1 tablespoon of the oil. Add the onion, bell pepper, celery, garlic, cayenne, and 1 teaspoon of the black pepper. Cook, stirring frequently, for 5 to 7 minutes, until softened and fragrant.
  • Return the browned neck bones along with the smoked bones to the pot. Pour in the water to cover (about 8 cups). Bring to a boil, then reduce the heat to medium-low and simmer for about 1 hour, until the meat is ready to fall off the bones.
  • Remove the bones from the pot. Once cool enough to handle, remove the meat from the bones with a knife or clean hands. Return the meat to the pot, being careful not to include any small bones.
  • In a small bowl, make a slurry by mixing a little bit of water with ½ cup of the reserved toasted flour. Add to the pot and bring to a boil. Check the thickness of your gravy; if it's too thin, you may want to make another slurry with some or all of the remaining flour.
  • Stir in the Worcestershire sauce and taste. Add salt as needed—it may take up to 1 tablespoon and will depend not only on your taste, but on how salty your smoked bones were. Stir in 1 cup of the scallions.
  • Place about 1 cup of the cooked rice into each bowl, ladle some gravy over, and garnish with more scallions.
  • <strong>Do Ahead:</strong> The gravy, without the scallions, can be made 1 week ahead. Let cool, cover, and chill. When ready to serve, bring to a boil.