Directions:

Season the pork chunks with the pepper and salt and roll in the flour to coat them lightly. Shake off excess flour. In a heavy, black iron pot, heat the oil and brown the pork chunks well, stirring frequently. Add the onions, celery, and peppers; stir often, cooking until vegetables are wilted. Then add the stock or water and bring to a boil, stirring and scraping the bottom of the pot to get the brown particles that make the gravy richer. Reduce to simmer, cover, and allow to cook for about 2 hours or until meat is tender. Serve over rice and sprinkle with chopped parsley. There are some camps that say a backbone stew can be made like a fricassée. To do so, make a roux with equal parts of oil and flour (1 1⁄2 cups of oil and flour), then add the vegetables (same amounts as above) and beef stock. Some like a few slivers of garlic thrown in. If a backbone isn’t available, thinly sliced pork chops can be substituted. Add to the roux and vegetable mixture. Add 2 to 3 cups of beef stock or water and allow to cook until meat is tender.