Recipe: Tomato Braised Neckbones

Ingredients:

4 pounds pork neckbones

2 tablespoons umami seasoning

1 medium onion, chopped

3 garlic cloves, minced

2 tablespoons tomato paste

28 ounces crushed tomatoes

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

¼ cup of water

¼ cup dry red wine

1 teaspoon red pepper flakes

½ teaspoon salt

½ teaspoon thyme

1 teaspoon oregano

1 teaspoon sugar

Directions:

1. Season neckbones with umami seasoning.

2. Heat oil in Dutch oven and brown neck bones on both sides, about 3 minutes each.  Remove neck bones and set aside.

3. Add more oil to the pot and cook onions until translucent.  Add garlic and cook til fragrant, about 30 seconds. Add tomato paste and mix well. Add crushed tomatoes, basil, parsley, water, wine, red pepper flakes, salt, sugar, thyme and oregano. Bring to a boil.  Add neckbones back in and reduce heat from medium to low.

4. Cook for at least 90 minutes or up to 135 minutes.

Serve alone or with pasta.

Recipe inspiration found HERE.

I hate eating any food I need to work for.  Like I love crab legs in terms of taste but I refuse to crack a single shell cus it’s too damn  much.  I feel the same for neckbones because generally they’re a lot of work for a small reward.  But when I saw these meaty ass neckbones in the store and on sale to boot…I knew if I just cooked the live out of them, the meat would fall off the bone and yes Lawd it did.

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