I was at the Warrenton Farmers Market speaking with the folks from Ruckers Farm, and I was asked if I knew how to cook pork backbones. I said I would give it a whirl. I was thinking of going German but then saw a jar of Poppi’s Asian BBQ Seasoning. So Vietnamese Pork soup it was. I served it with the traditional cabbage, jalapeño, and cilantro over steaming rice. I hope you like it.
3 pounds pork back bones (from Ruckers Farm)
1 tablespoon Poppi’s Asian BBQ Seasoning
2 tablespoons minced garlic
2 tablespoons minced ginger
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
32 ounces chicken broth
1 cup water
1 cup sherry
1/4 head red cabbage cut into 1 inch pieces
1 bunch cilantro, diced
1 jalapeño pepper cut in thin slices
4 cups cooked rice
4 tablespoons oil
2 tablespoons low sodium soy
Season pork with Poppi’s Asian BBQ seasoning; let sit for 10 minutes.
Heat oil in Dutch oven on medium.
Add pork back bones to Dutch oven and brown on all sides.
Add celery, carrots, and onion and cook until softened, about 6-7 minutes stirring occasionally.
Add water, chicken stock, and sherry.
Cook for two hours covered.
Add cabbage pieces to the Dutch oven.
Check meat for tenderness, and if it needs more time, plan on that. But add soy sauce.
When meat is tender, remove bones and cut into spoon size pieces and add back to soup.
Place a scoop of rice in center of bowl
Pour soup with pork, vegetables, and cabbage around rice.
Add cilantro and jalapeño