Smothered Neck Bones and Gravy | SOUL FOOD

Smothered Neck Bones and Gravy | SOUL FOOD

Here’s a simple, flavorful and tender recipe of my Smothered Pork Neck Bones and Gravy. Usually, I served this with sweet cornbread, mashed potatoes and southern style collard greens.

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:

𝙉𝙀𝘾𝙆 𝘽𝙊𝙉𝙀𝙎
10 to 12 neck bones
2 tbsp chili fla
1 tsp paprika
2 mediums yellow onions (chopped)
water (enough to cover bottom of pan)

𝙂𝙍𝘼𝙑𝙔
4 tbsp butter
2 tbsp flour
3 cups broth (from the neckbone)

𝐈𝐍𝐒𝐓𝐑𝐔𝐂𝐓𝐈𝐎𝐍𝐒:
Put neck bones, chopped onioins, salt, ground black pepper, paprika, chili flakes and enough water to cover the bottom of the pan.

Place lid on pressure cooker and turn to close. Make sure lid is secured and venting valve is closed.

Press the meat/stew button and set time to 35 minutes.

For the gravy, Heat butter. Add flour and stir until golden brown.

Add 3 cups of broth from the neckbone mixture.
Gently stir throughout.

Serve with rice and enjoy!

#SmotheredNeckBones
#NeckBonesAndGravy
#SoulFood
#SouthernStyle

source