We wanted to share one of our family’s favorite gold mine pastured pork recipes.
What we mean by “gold mine” is recipes using cuts of pork that we consider gold mines; they aren’t necessarily the most popular or sought after cuts, but they tend to be the most flavorful and the most cost-effective. Right now especially, due to covid-19, we are selling out of the popular cuts very quickly. So maybe it’s time for your family to venture out and try one of these under-appreciated nuggets of gold!
This pastured pork backbone recipe is one of our absolute favorites. The backbone consists of small pieces of bone surrounded by a large amount of flavorful, succulent meat. When cooked low and slow, the result is fall-off the bone tender goodness with the perfect fat to meat ratio. This dish is excellent served over rice.
Braised Pork Backbone (serve with rice)
2 tbsp olive oil or other cooking oil
2 pieces (~1.5-2lbs) pastured pork backbone
1 onion – diced
3 gloves garlic – minced
1 – 28oz can diced tomatoes
2 cups pork, beef or lamb broth
1 tbsp fish sauce (optional)
1 tbsp apple cider vinegar
salt & pepper to taste
Pre-heat oven to 325F
Heat oil in a dutch oven over medium-high heat
Season backbone pieces with salt and pepper and brown on all sides
Add onion and cook until translucent. Add garlic and cook until fragrant
Add vinegar, fish sauce, broth, tomatoes, and salt & pepper.
Cover and cook in oven for 3 hours.
Serve over rice
Visit our SHOP page now to order Pasture Pork Backbone!