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Pork spine stew recipe
Posted on 3/12/12 at 11:38 am
Posted on 3/12/12 at 11:38 am
We did a cochon yesterday and I saved the spine. Saw on Bourdain's Cajun Country episode that someone did a pork spine stew. Anyone have a good recipe to use?
2
Posted on 3/12/12 at 12:13 pm to liuyaming
I did one a while back based on an old Justin Wilson recipe. Dark roux with your trinity, and stew your meat with your veggies for an hour or so. Then add diced turnips, lots of mushrooms and parsley. It came out pretty good, but next time, I will probably not use a roux.
Posted on 3/12/12 at 12:31 pm to liuyaming
Pork backbone stew
I have never heard anyone call it pork spine stew.
Everyone I know basically makes it the same way you would make a gumbo only you dont add as much stock. So basically dark roux, trinity then stock to thickness and pork. Then the various other items often included like bay leaf, tabasco sauce. Seasoning to your taste. Serve over rice when port is falling off bone.
I have never heard anyone call it pork spine stew.
Everyone I know basically makes it the same way you would make a gumbo only you dont add as much stock. So basically dark roux, trinity then stock to thickness and pork. Then the various other items often included like bay leaf, tabasco sauce. Seasoning to your taste. Serve over rice when port is falling off bone.
Posted on 3/12/12 at 12:32 pm to Catman88
quote:
Pork backbone stew
Yeah, that sounds a bit more appetizing.
Do you brown off the bones at all before adding?
Posted on 3/12/12 at 12:35 pm to Y.A. Tittle
I generally coat it in flour then turn it in the oil to brown then remove to make the roux.
BTW do the same with chicken as well for a chicken stew.
BTW do the same with chicken as well for a chicken stew.
This post was edited on 3/12/12 at 12:38 pm
Posted on 3/12/12 at 1:09 pm to Catman88
So this is essentially a fricassee?
Posted on 3/12/12 at 1:18 pm to GarmischTiger
quote:Essentially yes. I've always been more inclined to call it similar to grillades, but it benefits from the marrow from the backbone. It, like a gumbo, sauce piquante, grillades, stew, can be made 50 different ways and still be a great dish. I don't think I have ever heard anybody not making it with at least a little bit of roux.
So this is essentially a fricassee
Posted on 3/12/12 at 2:52 pm to LSUAfro
quote:Correct me guys, but in South La terms, doesn't the stew have to conatin more roux than a gumbo?
stew
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