Source: Wanda J's Restaurant, Tulsa, Oklahoma
5 pounds pork neck bones
7 cups water
2 1/8 teaspoons salt
1 teaspoon crushed red pepper
1 1/8 teaspoons black pepper
4 or 5 medium size potatoes
Rinse neck bones and place in 5-quart pot. Add salt and red pepper. Bring to a brisk boil. Lower heat to moderate and add black pepper. Cook for 2 hours or until tender. Wash and peel potatoes. Cut into fours or thirds. Place in pot with neck bones and cook until tender.
Serve with steamed cabbage or your favorite vegetable.
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