Southern Neck Bones and Gravy

Pork neck bones cooked in a homemade onion gravy.

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Start off by cleaning the pork using the lemon ( see video). Remove all unwanted membranes, and etc.
Rinse the pork of with cool water, then place the neck bones in a pot.
Fill the pot up with approximately 8 cups water.
Place the of neck bones on the stovetop, and bring to a boil over high heat.
Once foam, and grit has surfaced the top of the pot remove the pot from the heat, and drain the liquid.
Rinse the neck bones, then set to the side.

Drizzle two tablespoons of olive oil into a large pot, then place the pot over medium high heat.
Once the oil is hot, toss in the thinly sliced onions.
Cook the onions until they are golden brown, then add the neck bones into the pot.
Stir the neck bones, and onions. Add in the garlic, seasoning salt, and black pepper.
Cook for about 10 minutes, then add in 10 cups of water.
Boil over medium high for 20 minutes. Scoop out about 1 cup of liquid, and set the the side
Next, sprinkle in the french onion soup mix. Stir the neck bones.
While the neck bones boil, you can start the gravy.
Pour 1/3 cup vegetable oil into a medium size saucepan, then place of medium heat.
Once the oil is hot, sprinkle in 1/2 cup all purpose flour. Cook until the flour browns and thickens.
Pour the reserve liquid from the pot into the pan with the flour mixture. Mix well, then add the mixture into the pot with the neck bones.
Stir all the pot, until everything is well incorporated.
Add in the sliced mushrooms, and stir in with the other ingredients.
Cover the pot with a lid, and let cook for about 30 minutes, or until tender.
Serve with rice, or mashed potatoes.
Enjoy!