Pork Backbone and Rice
Yield: Makes 6 to 8 servings
- 2 pounds pork backbones
- 1 pound boneless pork loin, cut into 1 1/2-inch cubes
- 6 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 cups uncooked rice
- Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 1 1/2 hours or until meat is tender.
- Stir in rice; cover and cook over low heat 20 to 25 minutes or until rice is done. (Do not stir.) Fluff rice with a fork, and serve.
- Note: Pork backbones are also sold as "country-style ribs."
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