Chef Paul Prudhomme's Louisiana Kitchen/1984

Pork Backbone Stew
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
SEASONING MIX: 2-1/2 tablespoons salt 1-1/2 teaspoons ground red pepper (preferably cayenne) 1 teaspoon onion powder
1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon white pepper
1/2 teaspoon black pepper about 6 pounds pork backbones (preferred) or pork neckbones cut into 2 inch squares 2 cups all-purpose flour
2 cups pork lard or vegetable oil 2 cups finely chopped onions 2 cups finely chopped green bell peppers
1-1/2 cups finely chopped celery 1 teaspoon white pepper 1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepepr 8 cups basic pork or chicken stock 3 cups hot basic cooked rice



1 Thoroughly combine the seasoning mix ingredients in a small bowl. Sprinkle the meat generously on both sides with some of the mix, rubbing it in by hand. In a pan (loaf, cake and pie pans work well) thoroughly combine the remaining mix with the flour. Dredge backbones in the flour, shaking oss excess. Reserve 1/2 cup leftover flour for the roux.
2 Heat the pork lard in a large skillet over medium-high heat to 350 F. Meanwhile, combine the onions, bell peppers, celery and peppers; set aside.
3 Brown the backbones well on both sides in the hot fat; drain on paper towels. Pour off all but about 1/2 cup fat from the skillet, leaving the sediment. Turn heat to high and heat just until fat begins to smoke. Slowly whisk in the reserved 1/2 cup flour with a long-handled metal whisk; cook, whisking constantly, until roux is dark-brown to black, about 4 minutes, being careful not to let it scorch or splash on your skin. Immediately add the vegetable mixture; stir well until the vegetables have noticeably brightened in color, about 2 to 3 minutes. Remove from heat.
4 Heat the stock in a large soup pot to a rolling boil. Add the backbones and cook just until meat is tender. Then add the roux mixture by spoonfuls, stirring until well blended between each addition. Adjust heat to maintain a slow simmer; simmer uncovered until meat is falling off bones, about 1 hour, stirring occasionally. If the stew gets too thick, add more stock or water. Serve immediately in bowls as is, or over cooked rice.

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