Braised Neck Bones

Ingredients:

• 2 lbs of pork neck bones
• 2 tablespoons of cooking oil
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• 1/2 teaspoon of black pepper
• 1 bay leaf
• 1 can of diced tomatoes (14 oz)
• 1 cup of chicken broth
• Salt, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the pork neck bones on a baking sheet and drizzle them with 1 tablespoon of cooking oil. Season with salt and pepper.
3. Roast the pork neck bones in the preheated oven for 30-45 minutes, turning them over halfway through cooking, until they are browned and crispy on the outside.
4. Meanwhile, in a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of cooking oil over medium-high heat.
5. Add the diced onion and minced garlic to the pot. Sauté until they are softened and fragrant, about 3-4 minutes.
6. Add the paprika, dried thyme, black pepper, and bay leaf to the pot. Stir to combine and cook for another 1-2 minutes to release the flavors of the spices.
7. Remove the roasted pork neck bones from the oven and transfer them to the pot with the onion and spices.
8. Add the diced tomatoes and chicken broth to the pot. Stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1.5 to 2 hours, stirring occasionally, until the pork neck bones are tender and the flavors have melded together.
10. Taste and adjust seasoning with salt, as needed.
11. Once the pork neck bones are tender and the flavors have developed, remove the pot from the heat.
12. Discard the bay leaf and skim off any excess fat from the surface of the dish.
13. Serve the oven-roasted and braised pork neck bones hot, garnished with chopped fresh parsley, if desired. They can be served over mashed potatoes, rice, or with crusty bread for a delicious and hearty meal.