Legit backbone stew recipe?

Love me a pork backbone stew. If you don’t have a backbone, use pork necks and Boston butts. Not much of a recipe to share though… brown the meat, brown the trinity, make a roux, add water.

I wanted to try the Cajun Power pork and beef stew mix so I made a big pot recently. In a big black pot, brown very well 2 packs of pork backbone and a small Boston Butt cut up into chunks seasoned with Cajun seasoning. Set aside and cook down the trinity, scraping the bottom of the pot to get the gradoux into your gravy. Add the large jar of Cajun Power and enough water to nearly cover. Add a good amount of roux to thicken and bring to a boil. Simmer for 1 1/2 - 2 hours and serve over rice. It came out very good and you could cut the pork with a plastic fork it was so tender.

Bones on a pork backbone isn’t small like a turkey neck. There’s really no picking needed. Maybe a little extra help with a serving spoon making sure the meat falls off, but it’s not like a turkey neck.

backbone stew is all about the marrow that dissolves in the liquid. Cannot get that any other way

Because it is a traditional Cajun meal. I was born in GA but I appreciate and replicate traditional foods from different regions or even countries. They are popular for a reason

I’ve done that one. Damn good.

I don’t know the answer to that. But, I do know you can substitute country style pork ribs for a fantastic result.

You'll have to find a butcher that cuts the back bone in the way that there are two medallions of pork on either side of the bone. Most butchers won't cut this way because it compromises the loin in the pork chop. But Superette in Eunice does, and they carry the backbone in the cold butcher case.

It makes a very tender cut of meat with marrow from the backbone that makes a pot full of gravy.

I like the combination of pork and cabbage, so I use this method.

4 Heritage pork backbones 3/4 inch thick (trim the fat and render it to brown the pork chops.) Seasoned with salt, black and red pepper. Cajun seasoning on both sides of chops (I used Slap Ya Mama)
1 medium onion diced.
1/2 bell pepper diced
about 1/2 of jalapeno pepper seeded and cut in rings.
oil or lard; enough to brown the pork backbone chops.
Medium cabbage chopped, not shredded, in about 3 inch pieces.
Brown chops real well in oil or lard. When brown on both sides, push to one side and add onion, bell pepper and jalapeno.. and a tablespoon of roux if desired. Saute on med fire until soft. At this point, I start adding ice cubes, about 3 at a time adding as they reduce liquid but don't scorch. I do this about three times, then add enough water to just cover backbone chops then add cabbage. Continue cooking until cabbage is soft and a light brown color.

If backbone isn't available for you, nice quality pork chops are an acceptable substitution.

And if you don't want the cabbage, just leave it out and you'll have just the tender, delicious meat and gravy.