Backbone Rice

All right, I've got that in the oven

and while that's baking, I'm gonna start probably one of my favorite dishes in the whole world

and that's backbone and rice. All that meat around that bone is so unbelievably tender

And just in case the pork doesn't have enough fat in it

I'm gonna start with a stick of butter. All right, I'm gonna add some diced onions

Alright, I'm just going to throw my backbone in here and fill in this pot full of backbone

Alright, now I'm just going to cover it with water

And I'm going to throw in a few bay leaves. I'm gonna put a little salt and a little pepper

And then I'm gonna sprinkle in just a little cayenne pepper because Michael likes hot stuff

And I'm gonna probably let that cook for 45 minutes to an hour

The one thing you'll just wanna make sure is that your pork is done

Don't wanna eat any raw pork. So that's boiling pretty good. I'm just gonna pour that rice in

I think I wanna add some more black pepper. So that looks good

And I'm gonna let it come back to a boil. I not gonna turn it down yet Alright so I gonna put the lid back on it And when I hear it starting to rattle I going to turn it down and let it simmer for about 10 more minutes or until

it's done. Our rice has come to a nice boil, and I just want to give it another quick stir

Now we're going to turn that down and just let it cook till it's absorbed most of that

water. Actually, liquid. That's no longer water, y'all. That's pork stock. Okay, let's take a look

at our rice yet. Oh my goodness. It's absorbed all the liquid. I just love green onions

with my backbone and rice. So I'm going to cut just a little bit and throw it right there on top

I like it just like this, but you'll find as your dish sits, your rice is going to keep

absorbing your stock. All you have to do is just add a little hot water to it

In comes some of that fabulous backbone. This is such a plain dish

It's so ordinary looking, but it's so powerful in flavor. I'm just going to add me a little parsley leaf. I see a bay leaf down in here. We'll

want to pick that out