One of the reasons Stop & Shop is one of my favorite stores here in Enfield is because of their awesome Pork Policy. There are a lot of folks in town who make their own sausage, and Stop & Shop caters to them, selling hog casings, and pork fat, liver, and skin. And along with this offal, they also sell random pork bone trimmings. Sometimes they're neck and back bones (great for making stock) but sometimes, they're rib trimmings. This might not sound like a big difference, but rib trimmings are excellent for making little pork snackers - and Stop & Shop sells them pretty cheap.
What follows is a basic recipe for Snacky Bones, but it's more of a method and guideline than it is a true recipe. The instructions section will include suggestions and options.
Snacky BonesMakes 1 batchMeaty pork bones, rib trimmings suggested, any quantitySalt, pepper, other seasoningsPut the bones in a shallow roasting pan and season with salt, pepper, and a flavorful seasoning blend of your choice. Bell's makes an excellent Onion & Herb seasoning ostensibly for chicken, but it's awesome on pork as well.Roast the bones in the oven for about 50 minutes at 350 F.Remove the roasted bones to a dry skillet on the stovetop. Without adding any oil or fat - there will be enough on the bones to do the job - pan fry them over medium heat to crisp them up.Just before they're done, I like to splash the ribs with some brandy, bring the brandy to a sizzle, then tip the pan to flame off the alcohol. The brandy gives an extra dimension of flavor to the pork, and the blue-and-yellow fireball is frigging awesome and impresses the hell out of visitors who might be hanging around the kitchen getting underfoot while I'm trying to cook.To serve: Pile the bones on a plate and put them in the middle of the table. Make sure everyone has plenty of napkins or access to a roll of paper towels (we don't stand on ceremony at my place.) You can serve them straight up, crusty with the herb seasonings you added, or you can dress them with a sauce (your favorite barbecue sauce if you like - or try some Japanese tonkatsu sauce, it's great) or just set out little bowls of sauce for dipping.
Not everyone can understand why someone would love or enjoy a platter of these. But I'm indian, we don't waste anything we don't have to. We often fry these up after browning in just a pat of butter with Lawry's seasoning salt and coarse black pepper. Then once browned we add concentrated frozen orange juice, Kikkoman's soy and teriyaki sauce to taste and let it simmer in an electric skillet until the sauce thickens and glazes the ribs.
ReplyDeleteThanks so much for sharing! I can't wait to try this your way! I'm so excited about running across your site.