Colombian Pork Backbone and Cassava

Pork Backbone with Cassava is a traditional Colombian comfort dish that combines flavorful pork backbone with tender cassava roots. The slow cooking process creates a rich broth while allowing the meat to become exceptionally tender.

This hearty meal is commonly enjoyed during family lunches and gatherings, where simple ingredients are transformed into a satisfying and flavorful dish deeply rooted in Colombian home cooking.

Colombian Pork Backbone and Cassava

Preparación

20 mins

Cocción

1 hr 45 mins

Tiempo Total

2 hrs 5 mins

 

Menu: Main Course

Cocina: Colombian

Porciones: 5

Calorías: 480 kcal

Chef: Recetas123

Ingredients

• 1.5 kg pork backbone, cut into pieces
• 1 kg cassava, peeled and cut into chunks
• 250 g chopped scallions (5 stalks)
• 200 g chopped ripe tomatoes (2 large tomatoes)
• 20 g crushed garlic (4 cloves)
• 30 ml vegetable oil (2 tablespoons)
• 2 liters water
• 10 g ground cumin (2 teaspoons)
• 5 g ground black pepper (1 teaspoon)
• 15 g salt (1 tablespoon)
• 20 g chopped fresh cilantro (4 tablespoons)

Preparation

1. Brown the pork, heat the oil in a large pot and cook the pork backbone pieces for about 8 minutes until lightly browned on all sides.
2. Build the flavor base, add the scallions, garlic, and tomatoes. Cook for about 8 minutes until a fragrant sauce forms.
3. Simmer the meat, add the water, cumin, pepper, and salt. Bring to a boil, reduce the heat, and cook for about 1 hour and 15 minutes until the pork becomes tender.
4. Add the cassava, stir in the cassava pieces and continue cooking for 25 to 30 minutes until tender but still holding their shape.
5. Finish the dish, add the fresh cilantro, stir gently, and adjust the seasoning if needed.
6. Serve hot, divide the pork, cassava, and broth among serving bowls for a traditional presentation.

Chef’s Tips

Fresh cassava provides the best texture and flavor.

Remove excess fat from the surface of the broth if you prefer a lighter dish.

For a richer broth, simmer uncovered during the final minutes.

Traditional Variations

Some regional recipes include corn on the cob during cooking.

Others add small Colombian potatoes alongside the cassava.

How to Serve

Serve Pork Backbone with Cassava alongside white rice, avocado, and Colombian hot sauce. Traditionally, plenty of broth is included in each serving.

Recommended Side Dishes

• White rice
• Avocado
• Colombian hot sauce
• Fresh salad
• White corn cake

Fun Fact

Pork backbone has long been a favorite cut in Colombian cooking for soups and stews. The combination of meat, bone, and connective tissue creates exceptionally flavorful broths.