Not a pretty dish for certain!
I was shopping at my local Kroger this past Saturday when out of the corner of my eye I saw "fresh pork necklines". It has been a couple of years since I have prepared them with rice. Mama on occasion would make these and I often remember these being served at family reunions or church potluck dinners. It is a little on the greasy side as compared to chicken and rice. Also, as you eat and enjoy this you will come across some soft bones. Discard these in a proper, lady or gentleman-like fashion!
2 - 2½ pounds fresh pork neckbones
½ cup cooking oil
1 tablespoon garlic powder
2 tsp salt
1 tsp black pepper
1 onion, sliced
4 green onions, chopped
6 cups of water
2 cups rice
Using a large pot or dutch oven, brown neckbones in cooking oil over medium-high heat, turning them frequently; about 5 to 7 minutes. Add the chopped green onions, the sliced onion and garlic powder, salt and pepper. Add water and bring to boil. Cover pot with tight-fitting lid and simmer on low for 1½ hours, stirring once or twice. Add rice, skimming fat if desired with a slotted spoon. Simmer 15 minutes, stirring once. Turn off and move to other side of cooktop. Let sit 15 to 20 minutes with the top covered before serving.