Grand Marnier Pork Back Bones - Recipe
It is October and the weather has finally changed from the high eighties to sixties in Virginia. Fall looks like it may visit us after all! Here is a recipe for braising pork back bones with Grand Marnier sauce! Yum! Grand Marnier combines perfectly with marmalade (I prefer to use Wilkin and Sons - Tiptree). Using a good quality marmalade gives you a great orange flavor instead of all sugar! Choose to buy pastured pork for the best tasting meat. The pork turns out moist and succulent in this recipe with a sweet cognac/orange liqueur sauce.
1 T. Palm oil for frying
Salt and Black Pepper
2 lbs Pork Back Bone (pastured preferred)
1 Large Onion peeled and chopped
1 Head Garlic peeled and chopped
12 oz. Orange Marmalade (such as Wilkin and Sons - Tiptree)
1/3 c. Grand Marnier
1/2 tsp. Salt
1/8 tsp. Cayenne Pepper
1/2 c. Chicken Broth
Preheat oven to 350 degrees Fahrenheit. Heat oil on medium heat in a small braising dish. Salt and pepper the pork back bones and place them in the pot to brown on both sides. Remove the back bones from the pot temporarily to fry the onion and garlic until softened. Return the meat to the pot. Stir together the marmalade, grand marnier, salt, and cayenne pepper then spoon the mixture over the tops of the back bones and along the sides. Add chicken broth to reach halfway up the meat. Cover the pot and braise in the oven for 2 hours until the meat is fork tender. Check at 1 1/2 hours to make sure sauce is not burning. If needed add a little more chicken broth.
Grand Marnier Pork Back Bones
Serves (4)1 T. Palm oil for frying
Salt and Black Pepper
2 lbs Pork Back Bone (pastured preferred)
1 Large Onion peeled and chopped
1 Head Garlic peeled and chopped
12 oz. Orange Marmalade (such as Wilkin and Sons - Tiptree)
1/3 c. Grand Marnier
1/2 tsp. Salt
1/8 tsp. Cayenne Pepper
1/2 c. Chicken Broth
Preheat oven to 350 degrees Fahrenheit. Heat oil on medium heat in a small braising dish. Salt and pepper the pork back bones and place them in the pot to brown on both sides. Remove the back bones from the pot temporarily to fry the onion and garlic until softened. Return the meat to the pot. Stir together the marmalade, grand marnier, salt, and cayenne pepper then spoon the mixture over the tops of the back bones and along the sides. Add chicken broth to reach halfway up the meat. Cover the pot and braise in the oven for 2 hours until the meat is fork tender. Check at 1 1/2 hours to make sure sauce is not burning. If needed add a little more chicken broth.
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