neck bones

I recently got inspired to make neck bones...and man are they good. If you haven't tried this culinary treat, here is how I do it. I use pork neck bones (traditional). I can get huge quanties in the grocery for a buck. I boil them for a couple of hours with onion, garlic and celery. I then transfer the bones to a baking pan and drizzle them with Bar-B-Que sauce (whatever you like), and bake them at 350 for about and hour (covered). When they come out they are tender and smokey. It is like a mini treasure hunt to find the meat. I recently made a sweet tomatillo salsa (off the LTH boards) and it paired beautifully with the neck bones. Enjoy!

I purchase neck bones quite often to make a Filipino dish, sinigang, flavored with tamarind powder. One could find neck bones at local supermarkets, supermercados... but I get mine through Food 4 Less out in Evanston on Main St. They are super cheap, no more than $1/lb too...