A great Soul Food Recipe for Neck Bones and Rice.
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Pork
Big Mama’s Chitterlings
A great Soul Food Chitterlings recipe.
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Pig Ears: Smothered Pig Ears
A great Soul Food Recipe for Smothered Pig Ears.
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Ham Glaze
A great Soul Food recipe for Ham Glaze.
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Bree’s Neck Bone Stew
Ingredients: 1 pound of Neck bones 8 cups of water 1 yellow onion cut in 1/2 2 cans of mixed vegetables, or fresh 1 box of thin spaghetti noodles 1 can of diced tomatoes 1 bottle of ragu sauce, any flavor you like 1/2 can tomato paste 1 teaspoon of dried parsley Lawry’s seasoning salt garlic powder onion powder black pepper accent Instructions: Rinse neckbones and drop them in the boiling 8 cups of water on the stove. Season the water with all the seasonings to your liking. Boil neckbones for 2 1/2 to 3 hours to your desired tenderness. When tender, add spaghetti noodles and veggies and cook to desired tenderness. Turn heat down to simmer and add the ragu sauce, and the tomatoe paste. Simmer for about 7 min. Enjoy!!! Note: Goes great with Hot water cornbread.
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Chitterlings (pork intestine)
Ingredients: 20 pounds of chitterlings 4 large onions (chopped, one large onion for every 5 pounds) 1 large stalk celery (diced) 1 large pod of fresh garlic (minced) 1 large potato (whole) 1/4 cup crushed-dried red peppers 4 tablespoons salt 4 tablespoons cracked black pepper Instructions: Clean each stran individually, removing ALL traces of matter wash thoroughly. Place in a large 10+ quart pot, cover with water and add all ingredients except potato. Bring to a rapid boil. Add potato whole, reduce heat to medium, cook covered for 6 hours, stir occassionally, add water as needed to keep them from drying out or scorching. Note: Chitterlings tend to cook down. 20 pounds will yield servings for about 8 people. Serve as a main dish in any soul food meal and with a dash of your favorite hot sauce. Enjoy!!
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Philip’s Pigtails and Cabbage
Ingredients: 2 medium heads of cabbage 2 large onions (chopped) 1 large bell pepper (chopped) garlic powder red pepper/black pepper salt 2 or 3 packages of pigs tails Instructions: Wash pigtails and place in a heavy pot filled with enough water to cover them. Bring to a boil and cook until tender. When tender, drain some of the water and add cabbage, and all other ingredients. When cabbage is tender to your desire, it’s done. Note: Serve with sweet cornbread, fried yams, ice tea.
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Pickled Pig Feet
Ingredients: 3-4 pounds split pig feet 1/2 cup sweet pickle juice 1/2 cup brown sugar 1 1/2 cup cider vinegar 1-2 teaspoons ground cloves 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper (optional) Instructions: Boil pig feet in enough water to cover well until tender. In separate pot mix all remaining ingredients, bring to a boil. Pour most of the water off pig feet, replace that liquid with vinegar mixture, bring to a boil, then simmer on low for 20-30 minutes. Note: May double or increase vinegar mixture as needed, if you are cooking a larger amount of pig feet.
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Kenya’s Smothered Pork Chops & Gravy
Ingredients: 1 package of pork chops 1/2 onion (chopped) seasoned salt pepper 2 cups flour 2 cups vegetable oil Instructions: Lightly salt and pepper chops and set aside. Place flour in large bowl and lightly salt and pepper. Coat the chops with the seasoned flour and set aside. In large skillet or frying pan, heat vegetable oil, until it sizzles when pinch of flour is added (about 5 or so minutes). Add enough pork chops to fill, but not over fill pan. Fry until brown on one side. Then, turn and repeat frying until brown on other side. Remove pork chops and all but about 3 teaspoons of oil (try to keep in pieces of the crust from frying). Add the chopped onions to the oil. Add about 5 teaspoons of the seasoned flour to pan. Over reduced heat, brown the flour in the left-over oil and crust. Add about a cup of water. Bring to boil. Then, put fried chops back into pan with browned flour and water mixture, reduce and simmer for about 20 to 25 minutes, turning chops occasionally. Let stand 10 minutes and serve.
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Spicy Souse Meat
Ingredients: 3 pounds pigs feet (long ones work best) 1 large onion (chopped) 1 12 oz. bottle of beer 1.5 cups white vinegar 3 garlic cloves (crushed) 1 cup of hot sauce 2 teaspoons salt 3 teaspoons onion powder 1/2 teaspoon of crushed red pepper flakes 1 teaspoons black pepper 1 bay leaf Instructions: Add pigs feet in large pot with 1 cup of vinegar, beer, garlic, onion, 1/2 cup of hot sauce, 2 tsps of onion powder, salt and pepper. Boil until tender and liquid has reduced (about 3.5 hours). Let cool. De-bone Pigs Feet and chop into small pieces. Mix in 1/2 cup of cooking liquid, crushed red pepper, remaining hot sauce vinegar and seasonings. Adjust any seasoning to your taste at this point. Place in a loaf pan and cover with saran wrap. Let chill for at least 3 hours. Note: This is spicy and delicious! Goes great with potato salad as well as all types of crackers.
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