PORK BACKBONE RECIPES

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PORK BACKBONE STEW RECIPE | COOKING CHANNEL



Pork Backbone Stew Recipe | Cooking Channel image

Provided by Cooking Channel

Categories     main-dish

Total Time 2 hours 40 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

8 cups pork stock, plus more as needed
1/2 cup dark roux, homemade or store-bought (see Cook's Note)
1 tablespoon liquid browning and seasoning sauce 
2 cups finely chopped onion
2 cups finely chopped green bell pepper 
1 1/2 cups finely chopped celery 
2 teaspoons garlic powder 
Salt 
Cayenne
5 pounds pork backbones, cut into 2-inch pieces (see Cook's Note) 
1 tablespoon cornstarch
Cooked rice, for serving

Steps:

  • Bring the stock to a boil in a large pot over high heat. Add the roux 1 tablespoonful at a time, stirring until smooth after each addition. Stir in the browning sauce, onion, bell pepper and celery.
  • Stir together the garlic powder, 3 teaspoons salt and 1/2 teaspoon cayenne in a small bowl and sprinkle over the backbones.
  • Add the backbones to the pot, reduce the heat and cook at a low boil, stirring occasionally, for 1 hour. Reduce the heat and simmer until the meat is falling-off-the-bone tender, about 1 hour more. If the stew gets too thick, add more stock or water. If the stew is too thin when the meat is done, dissolve the cornstarch in 1/4 cup cold water and stir it in. Season with salt and cayenne.
  • Serve hot over rice.

PORK BACKBONE AND RICE : TASTE OF SOUTHERN



Pork Backbone and Rice : Taste of Southern image

Follow our step-by-step, photo illustrated recipe for making this old Southern favorite of Pork Backbone and Rice. Just a few simple ingredients are all you'll need to complete our super easy recipe. It's a great way to take advantage of the low price of pork backbone, and stretch it out into a great family meal.

Provided by Steve Gordon

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 9

3lb Pork Backbone, sliced
1 small Onion, diced
1 teaspoon Bacon Grease
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon apple cider vinegar
Pinch of Sage
1 cup Rice, uncooked
6 cups Water

Steps:

  • Dice the onion.
  • Place a 6 quart pot on Medium-heat on your stove top.
  • Add the bacon grease.
  • Add the onions, sauté until onions are slightly translucent.
  • Add the backbones. Brown slightly on all sides, about one minute.
  • Add water.
  • Add salt.
  • Add black pepper.
  • Add apple cider vinegar.
  • Add sage.
  • Bring mixture to a slight boil. Cover. Reduce to Medium-low heat.
  • Simmer on low heat for about 45-60 minutes, or until meat can be easily removed from the bone.
  • Add the rice.
  • Cover pot and simmer another 15 minutes.
  • Remove from heat. Leave covered and let rest for 5 minutes.
  • Serve warm.
  • Enjoy!

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