Ze Manel dos Ossos (Neck Bones with Parsley Orange Sauce)
- 4-5 lbs. Pork neck bones
- 1⁄2 bottle Portuguese white table wine
- 2 onions, quartered
- 3 ea. Carrots, large, cut into 3-inch pieces
- 4 stalks Celery, cut into 3-inch pieces
- 15 ea. Garlic cloves, whole, peeled
- 3 ea. Bay leaves, fresh
- 10 sprigs Thyme
- 1 T Ground pepper, coarse
- Salt to taste
- Oil for searing
- Parsley orange sauce (recipe follows)
Place all ingredients in a large stock pot and add cold water, covering the contents by 2 inches. Bring to a boil, then reduce to a gentle simmer, skimming any scum or foam that surfaces. Season broth and gently simmer 2 to 3 hours until meat is just tender.
Remove the bones; reserve broth for Summer Acorda (see recipe here). At service, sear and brown neck bones in oil and serve with parsley orange sauce.
To make parsley orange sauce: Combine 2 cups parsley leaves, 1⁄4 cup olive oil, 2 tablespoons red wine vinegar, 1 clove chopped garlic, zest of 1 orange, juice of half an orange and salt and pepper to taste in a food processor. Purée on high for 1 to 2 minutes. Makes 5 servings.
Chef David Santos Um Segredo Supper Club, New York City from Food Fanatics Magazine®