Pork Backbone – Pork Stew Fricassee

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h
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  • 1 1/2 lb pork loin/backbone (or pork chops with bone in)
  • 3 -5 medium Irish potatoes, peeled and cubed
  • 2 cloves of garlic, minced
  • 1 onion, chopped
  • 1 large bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 quart water
  • Salt, black pepper and red pepper to taste
  • 1 cup flour
  • 3/4 cup oil


Step 1

Make a roux with the oil and flour. After the roux is made, sauté the onion, bell pepper and celery. Add the garlic and cook 3 minutes more. Add the water, stir and mix thoroughly.

Step 2

Cut the pork into bite size pieces, season to taste with salt, black pepper and red pepper and add to the stew. Add the potatoes and simmer for 1 hour until potatoes are done. Serve over hot cooked rice, add vinegar cabbage and enjoy. A simple and filling dish.

Recipe Type:


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