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Rinse 2 to 3 pounds (32 to 48 oz) of meat under cold running water. Place the neck bones in a large pot. Cover the neck bones with 2 to 3 inches (5.1 to 7.6 cm) of water. Boil the water for 15 minutes. Skim the foam off of the top. Simmer the neck bones for an hour. Add vegetables to the pot once the pork is cooked. Cook the vegetables on low heat for 20 minutes.
Place the neck bones in a colander or a bowl. Place the colander in the sink. Turn on the faucet. Using your fingers, remove blood, cartilage, and loose pieces of fat from each neck bone. Give them one final rinse. For hard to remove pieces of cartilage and fat use a knife. Sprinkle 2 teaspoons (9.9 ml) of salt and 1⁄2 teaspoon (2.5 ml) of black pepper on top. Use your hands to mix the salt and pepper into the pork until it is distributed evenly. Wash your hands with soap and water afterward. Alternatively, use a Dutch oven to cook the neck bones. Turn on the faucet. Fill a pitcher with water. Pour the water into the pot until the neck bones are covered with water. Place the pot on the stove. Set the heat to medium-high. Bring the water to a boil, about 10 to 15 minutes. Once the water starts to boil, foam will begin to form on the top of the water. Use a spoon to skim the foam off of the top of the water. Skim as much foam as you can. Reduce the heat to low. Cover the pot with a lid. Let the neck bones simmer for 1 to 1 ½ hours. Add chopped green beans, carrots, onions, or potatoes. You can also add 2 cloves of fresh chopped garlic, or 1 tablespoon (15 ml) of garlic powder. Simmer the vegetables until tender, about 20 to 30 minutes. Serve warm with rice.