Dear all! Welcome to Paulina Cocina. Today we're going to prepare a traditional Mexican dish: Pork Backbone . This recipe features stewed meat , which in this case we're going to pair with a red sauce that will add a lot of character.
about this dish is that besides being a traditional recipe, it's a dish that blends the rustic with the sophisticated . Whether you're wondering how to prepare pork backbone , or are simply looking for a recipe steeped in history, then you've come to the right place.
Between tips, answers to common questions, and secrets, this article aims to shed a little more light on stewed pork backbone . A perfect recipe to show off at the next family dinner, and with that cousin who thinks she knows it all.
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On the Pork Backbone
Pork backbone is one of those cuts that doesn't always get the attention it deserves, but those who know how, know how. This cut comes from the backbone of the pig , with meat attached to the bones that, when cooked, releases an unparalleled flavor.
It may not be the most tender cut of pork, but its firm, juicy texture makes it ideal for long cooking times, such as stews and broths . It also has that rustic touch that Mexican cuisine loves.
Another advantage is that it's an economical and filling cut, making it the perfect companion for feeding a large group. Braised pork backbone is versatile and can be prepared in a thousand ways: with vegetables, in a green sauce, or, as we're going to do today, in a powerful red sauce
We cleared up the doubt: Is the spine beef or pork?
First things first: the backbone is pork , not beef. Although the name may raise some questions, this cut comes exclusively from the pig .
Pork backbone has a much more intense flavor than other parts such as the loin or fillet, and its high bone content makes it perfect for broths and sauces that require depth of flavor.
The flavor and magic of pork spine in red sauce
To speak of pork spine in red sauce is to speak of tradition. This stew combines the robust flavor of pork with the spicy and aromatic touch of dried chilies , spices like cumin, and the freshness of tomatoes.
The magic happens when the backbone blends with the sauce , allowing the flavors to blend and the meat to absorb that delicious deep red color. The combination of firm meat, bone, and thick sauce is simply a delight.
Where to enjoy the best stewed pork spine
Stewed pork backbone is a classic in many regions of Mexico. From the hot northern states to the center of the country, this stew is part of family meals , especially on cool days or during special celebrations.
In states like Guanajuato and Michoacán, it is common to find it at parties, accompanied by white rice and thick beans .
7 Characteristics of pork spine in red sauce
- Deep Flavor: The combination of pork with chilies and spices creates a rich and complex flavor.
- Juicy texture: When cooked on the bone, the meat absorbs more flavor and remains tender yet firm.
- Versatility: It can be accompanied with rice, beans, nopales or even boiled potatoes.
- Tempting aroma: The smell of roasting chilies and slowly simmering meat is a call to the table.
- Vibrant color: The red pork sauce gives it an intense tone that enters the eyes before conquering the palate.
- Yield: It is a dish that yields a lot, ideal for large families or gatherings.
- Tradition: It's a stew passed down from generation to generation. These are family recipes that hold the "secret" of flavor.
How to prepare pork backbone
Although we won't go into the details of the recipe here (that's what we'll see at the end of the article), we do give you a sneak peek at its preparation. First, clean the pork backbone thoroughly and cook it until tender.
Next, the red sauce is prepared by toasting and blending dried chilies (such as guajillo or ancho) with tomato, garlic, and spices. Finally, everything is combined and cooked until the flavors are blended.
Secrets to an unforgettable pork backbone
- Choosing good chiles: Dried chiles should be supple and shiny. If they're too dry or have spots, they'll affect the flavor.
- Cook the spine on the bone: This enhances the flavor and gives the sauce a special touch.
- Don't skimp on spices: Cumin, pepper, and oregano are essential for flavor. You can also use cloves and even cinnamon.
- Perfect roasting: Roasting the chiles before hydrating them intensifies their flavor.
- Homemade broth: Use the broth from the backbone to give the sauce more body. You can also add homemade broth for more flavor.
- Gently cook: Patience is key; let the flavors develop slowly.
- Homemade Side Dishes: Freshly made tortillas refried beans are a winning combo.
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Pork backbone recipe in red sauce
Yields: 4-6 portions
Preparation time: 1 hour and 30 minutes
Ingredients
- 1 kg of pork spine
- 4 guajillo chilies
- 2 ancho chilies
- 3 ripe tomatoes
- 2 garlic cloves
- 1 onion
- 1 teaspoon of cumin
- 1 cinnamon sprig
- 1/2 teaspoon of dry oregano
- Salt and pepper to taste
- Vegetable oil
- Water or pork broth
How to prepare pork backbone step by step
- Clean the pork backbone, removing fat and visible impurities.
- In a large pot, cover the pork backbone with water or pork broth. Add salt, pepper, 1 garlic clove, and ½ onion. Cook over medium heat for 45 minutes to 1 hour or until tender. Reserve the broth.
- Lightly toast the guajillo and ancho chiles in a pan without oil, avoiding burning. Remove the seeds and veins. Soak in hot water for 10-15 minutes, until softened.
- Blend the hydrated chiles with the tomatoes, the other garlic clove, the other half of the onion, the cumin, the oregano, the cinnamon stick, and 1 cup of the reserved cooking broth. Blend until smooth.
- Remove the backbone from the broth and pat it dry. In a deep skillet, heat 1-2 tablespoons of vegetable oil over medium heat. Brown the backbone on both sides until lightly browned.
- Pour the red sauce over the backbone in the pan. Cook everything over low heat, stirring occasionally, for 15-20 minutes or until the flavors are well blended. If the sauce thickens too much, add a little more of the reserved broth.
- Serve hot, accompanied by tortillas, rice, and beans. Ready to enjoy!
