Many, many years ago I became convinced that you could give just about anyone a prime cut of anything, and they could make an edible dish. I also felt that if you gave them a package of 5 lbs smoked pork neckbones or other “offals” that they would not even know where to begin. So, my interest turned to taking the cheapest cuts of anything and by using cooking techniques, turn it into a sumptuous dish that people whole truly enjoy, even though most would not even recognize what they were eating. Thus, the genesis of this recipe. I have worked on for years and I actually call it “Neckbone Perloo” but it is my version of the classic Hoppin” John. It is very good and is basically a 1 dish meal. It does require extra steps but when I cook, Steps are not my concern – flavor is!
Neckbone Perloo
5 to 7 lbs. smoked pork neckbones
4 cans field peas or 2 -1lb bags of dried field peas
2 cups Uncle Ben’s rice (uncooked)
1 bunch of celery (diced)
2 medium onions (halved and sliced)
Kosher salt & cracked black pepper to taste
1/3-cup vegetable oil
1 stick of butter
In a large stock pot with lid cover the neckbones with water – lightly salt the water and then bring to a boil- reduce heat and simmer for at least 3 1/2 hours – check every 1/2 hour and keep the bones covered with water – when the meat virtually falls off of the bone, use a large spider or slotted spoon to remove the neckbones to a bowl – allow the neckbones to cool, then pick the bones discarding any fat or gristle and set aside – while the neckbones cook, sauté the celery and onions in the butter until the veggies have begun to caramelize (about 20 minutes) – add the picked meat and stir – also while the bones cook, add the 4 cans of peas to a stock pot and cover with 4 cups of the neckbone cooking broth and simmer for an hour covered – now we are ready to assemble – put 2 cups of rice in an appropriate sized baking dish sprayed with Pam and add the meat, veggies and 4 to 5 cups of field peas with the vegetable oil – combine all ingredients thoroughly – add 2 cups of pea broth and 2 cups of the neckbone broth and give a final mix – at this point taste the liquid and adjust the seasoning to your taste because that is how the dish will ultimately taste – place the dish uncovered into a preheated, 400 degree oven and bake for I hour or until almost all of the liquid has been absorbed – remove to the stove and cover loosely with foil for 15 minutes – take a serving fork (2 or 3 tines) and turn the rice gently releasing the steam – now slap on a plate with your collards and fried chicken or chops and – Happy New Year
NOTE: I have found the meatiest neckbones at Harris Teeter. Publix have good ones from time to time but you want the meatiest that you can find. Again, in this recipe I cut the veggies a little larger than normal so that they do not “disappear” in the dish.
