Recipe courtesy of Poche's Market and Restaurant

Pork Backbone Stew

  • Level: Intermediate
  • Total: 2 hr 40 min
  • Active: 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

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

Directions

  1. 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.
  2. Stir together the garlic powder, 3 teaspoons salt and 1/2 teaspoon cayenne in a small bowl and sprinkle over the backbones.
  3. 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.
  4. Serve hot over rice.

Cook’s Note

For home-made roux, use equal parts fat and all-purpose flour (vegetable oil works as well). Heat the fat in a large skillet or Dutch oven over medium heat, then whisk in the flour and stir until smooth. Cook, stirring slowly and constantly, until the roux is dark brown. Remove from the heat and let cool. You can substitute another bone-in cut, such as country-style pork ribs, for the backbones.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.