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Recipes

Chef Jordan’s Southern-Style Pork Neck Bones and Corn Bread

Try these recipes from the Seattle Chef’s new Restaurant, JuneBaby.

February 17, 2017

Chef Edouardo Jordan has a passion for cooking Southern food. The Seattle Chef’s new Restaurant, JuneBaby, offers cuisine rooted in Afro-culinary traditions.

Read our interview with the talented chef who likes to “cook from the heart,” and try this recipe for Southern-Style Pork Neck Bones that you can jazz up and customize to your own palate. 

Sourthern-Style Pork Neck Bones

Serves four.

Ingredients

  • 5 pounds of pork neck bones
  • Red wine
  • 1 onion
  • 4 stocks celery
  • 3 leek tops
  • 10 sprigs of thyme
  • 2 bay leaves
  • 3 tablespoons Berbere (optional)
  • 1 cup tomato puree
  • Salt
  • Black pepper
  • Pork stock
  • Extra-virgin olive oil

Preparation

  1. Season neck bones with the salt and pepper generously.
  2. Saute meat in hot olive oil in pressure cooker until golden. 
  3. Add in vegetables and spices. Continue cooking for one minute and then add red wine.
  4. Cook until alcohol burns off and then add tomato puree.
  5. Fill with a mix of pork stock and water, cover and bring to pressure (10 psi). Cook at this pressure for an hour. Allow pressure to reside before opening. Check seasoning.
  6. Serve over cornbread or rice.

Corn Bread

Makes 8 to 10 servings. 

Ingredients

  • 2/3 cup (94 grams) coarse-ground cornmeal
  • 1/2 cup (72 grams) fine or medium-grind cornmeal
  • 1 cup (140 grams) all-purpose flour
  • 1/3 cup (55 grams) light brown sugar
  • ½ teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 1 cup (230 grams) whey or buttermilk
  • 2/3 cup (145 grams) grapeseed or other neutral oil
  • 1 egg

Preparation

  1. Place seasoned cast-iron corn pans or a 10-inch cast-iron skillet in a 350-degree F oven to heat.
  2. Mix all the dry ingredients in a stainless-steel bowl. Make sure to break up the brown sugar.
  3. Whisk together buttermilk, oil and egg.
  4. With a rubber spatula, fold the buttermilk mixture into the cornmeal mixture, until there are no dry lumps.
  5. Spoon or pipe the batter into the cavities of the corn pan or pour into the skillet.
  6. Bake on convection mode about 11 minutes (if using corn pans) or 18 to 20 minutes (if using skillet), or until the cornbread is lightly golden brown on top. Bake slightly longer if not using a convection oven.


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