Anyone cooked a Backbone or Neckbone stew before

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Where can I find pork stock at?

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If you need to add liquid you can use chicken broth or beef bone broth.

This recipe from Acadiana Table was posted on here a while back and it's a good one.

LINK


Ingredients
8 strips smoked bacon, chopped
2 cups diced yellow onion
2 cups diced celery
2 cups chopped green bell pepper
1 cup chopped flat-leaf parsley
1 tablespoon minced garlic
8 cups pork (preferably) or chicken stock, plus more if needed
1 cup dark roux, plus more if needed (see the recipe for Dark Cajun Roux here)
4 pounds pork backbone with meat attached, cut into 4-inch chunks
2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
2 pig’s feet
Kosher salt and freshly ground black pepper
Dash of hot sauce
6 cups cooked long-grain white rice, such as Supreme
2 cups diced green onion tops




Instructions
1.In a large cast-iron pot with heavy lid over medium-high heat, add the bacon and cook until crispy. Remove the bacon for later use. Remove all but 2 tablespoons of the remaining bacon grease.
2.In the same pot over medium-high heat, add the onion, celery, and bell pepper to the remaining bacon grease. Cook until the vegetables are browned, about 8 minutes, and add the parsley and garlic. Add the stock and roux, and bring to a boil. Lower the heat to a simmer.
3.Sprinkle the pork backbone pieces with Cajun seasoning, and add to the pot along with the pig's feet and cooked bacon pieces. Cover and cook on simmer for 1 hour.
4.Check to see that the stew is thickening and if needed, add more roux. If too thick, add a bit more stock. Season to taste with salt and pepper. Cover and cook for another 1½ hours.
5.Uncover and check to see that the meat from the backbone is fork tender and turn off the heat. Taste the gravy and add hot sauce to taste. (The stew should be spicy, but not enough to disguise the pork flavor.)
6.Remove the pig’s feet from the pot and pick the meat from the bone, discarding the skin, bones, and cartilage. Add the picked meat back to the pot.
7.Serve a couple of the backbone pieces over white rice in a bowl with plenty of gravy. Garnish with a sprinkle of green onion tops and serve with hot French bread.




Notes

Have your butcher reserve the backbone that is cut away from the pork loin during butchering. Pork neck bones can also be used. I find backbone at Kirk Martin's Slaughter House in Carencro north of Lafayette and Poche's Market near Breaux Bridge. I source pork neck bones at Rouses in Lafayette. Be sure to rinse all the pork pieces removing any excess blood. I like using a flavored (pork, preferably) stock for this, but many old-school Cajun cooks will use water. You might think the pig’s feet are optional, but I urge you to add them. The velvet texture and natural thickening of the gravy will astound you. Most any good butcher can stock you up with cleaned pig’s feet or find an Asian grocery