Pork Backbone - Pork Stew Fricassee

8 servings Prep: 20 m Cook: 1 h 10 m Total: 1 h 30 m Intermediate
4.5/5 (2)
Pork Backbone - Pork Stew Fricassee
A classic Cajun pork stew made with a dark roux, tender pork backbone or chops, potatoes, and the holy trinity. Simple, filling, and perfect served over rice with vinegar cabbage on the side—old-fashioned comfort food that sticks to your ribs.

Ingredients

8 servings
  • 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-by-Step Instructions

  1. Make a roux with the oil and flour, stirring constantly until it reaches a medium to dark brown color, about 20-30 minutes. After the roux is made, sauté the onion, bell pepper and celery in the roux. Add the garlic and cook 3 minutes more. Add the water, stir and mix thoroughly to incorporate the roux.
  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 tender and pork is cooked through. Serve over hot cooked rice, add vinegar cabbage and enjoy. A simple and filling dish.
  3. Chicken may be substituted for pork.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium and stir constantly. A roux for this dish takes 20-30 minutes—don't rush it or try to cook it on high heat. If you see black specks, start over.

Q: Can I use boneless pork?

A: You can, but the bones add flavor to the gravy. If using boneless pork chops or pork loin, consider adding a bit of chicken or pork stock for extra richness.

Q: How do I know when the potatoes are done?

A: They should be fork-tender but not falling apart, usually after about 45 minutes to 1 hour of simmering. Add them after the pork has cooked for a bit if you want them firmer.

Tips and Techniques

Season your pork pieces generously before adding to the stew—this is your chance to build flavor. The gravy will taste only as good as the seasoning you put into it. If the stew gets too thick during simmering, add a bit more water to reach your desired consistency.

Ingredient Substitutions

  • pork backbone or pork chops: chicken pieces (thighs and drumsticks work best)
  • Irish potatoes: sweet potatoes or turnips
  • water: chicken or pork stock

Equipment Needed

  • heavy-bottomed pot or Dutch oven
  • wooden spoon for stirring roux

Historical Context

Pork backbone stew is a classic example of Cajun resourcefulness, using an inexpensive cut of meat to create a filling, flavorful meal. The bone-in pork creates a rich gravy when simmered with a dark roux, and serving it with vinegar cabbage is a traditional pairing that cuts the richness.