I normally don’t dig on the swine(or any meat for that matter) as they say.Every so often tho I get this song stuck in my head and have to hit the supermarket.Its not a religous thing or even a health thing.Pigs are just fucked up animal.Not only do they bath and eat their own feces they will eat their own.Plus pop in the whole not having any pores factor and its a wrap for me.Just sometimes when bacons sailing in the air and Willie Bobbos in my head I get John Travolta from Pulp Fiction up in my ear “bacon tastes good. Pork chops taste good”.And I cave in.
NOTE – Should buy or prepare some cornbread also
Here’s what you’ll need:
* about 2½ pounds of fresh pork neckbones
* If your supermarket doesn’t carry fresh pork neckbones, it means that the po’ folks don’t shop there. Change supermarkets or move to a better neighborhood. ½ cup cooking oil
* 1 Tbsp garlic powder
* 2 tsps salt
* 1 tsp black pepper
* 6 cups of water
* 1 onion, sliced
* ½ bunch of chopped green onions, about 4
* Use the ½ cup of cooking oil and brown the neckbones, turning them frequently.
* When the neckbones are browned, add the chopped green onion, the sliced onion and the spices.
* Add water and bring to boil.
* Cover pot with tight-fitting lid and simmer on low for 1½ hours. Stir once or twice.
* After 1½ hours of simmering,Skim fat if desired.
* Simmer 15 more minutes and turn off fire. Stir once.
* Wait 15 more minutes and eat.
* 2 tablespoons bacon grease
* 2 tablespoons butter
* 6 medium-sized peeled, cold cooked potatoes, sliced or diced, about 2 pounds
* 1 medium onion, diced or sliced
* 1 cup finely chopped celery
* 1/2 cup chopped green pepper
* Salt and black pepper, to taste
* Dash of seasoning salt, onion salt or powder, to taste
Heat the bacon grease and butter in a large skillet over high heat. When the fat is hot, add the potatoes and other vegetables. Lower the heat to medium and cook, stirring them often, until the potatoes are nicely browned on all sides. Season with about 1/4 teaspoon salt and pepper to start.
Cover with a tight-fitting lid and cook for 15 to 20 minutes or until well browned. Stir, taste, and add your chosen seasonings as the potatoes cook. Add more grease if necessary, but not too much. Home Fries should never be swimming in fat.
When the potatoes are brown and crisp, remove them from the heat. Drain on paper towels and serve.
NOTE – When you cook the potatoes, don’t overcook them, remembering that you have about 15 to 20 minutes cooking time when you are frying them. I cook mine just long enough to elimate some of the rawness, but firm enough to hold their shape. Or, if you prefer, you can use raw potatoes, it’s up to you.