PORK BACKBONE SOUP RECIPES

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.

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!