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Fresh Pork And Corn Dumplings

Ingredients
  Fresh pork backbone 3 Pound
  Hot red pepper 1 Small
  Sage 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Cornmeal 2 Cup (32 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Baking powder 1 Teaspoon
Directions

Place pork in 4-quart kettie; add 2 quarts water, red pepper, sage and 1 teaspoon salt.
Cover; bring to boil.
Simmer for 3 hour:; or until pork is tender.
Remove pork from kettlo; reserve liquid in kettle, keeping hot.
Brown pork in 350-degree oven.
Com- bine cornmeal, flour, remiiining salt and baking pow- der; stir in 1 cup boiling water and 1 cup reserved liquid.
Form into egg-sized dumplings; drop into re- maining hot liquid in kettle.
Cover; simmer for 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3043 Calories from Fat 558

% Daily Value*

Total Fat 63 g96.4%

Saturated Fat 16.6 g83.2%

Trans Fat 0.4 g

Cholesterol 939.1 mg313%

Sodium 4210.7 mg175.4%

Total Carbohydrates 279 g93.1%

Dietary Fiber 26.9 g107.6%

Sugars 7.4 g

Protein 330 g659.6%

Vitamin A 83.6% Vitamin C 271.1%

Calcium 65% Iron 125.2%

*Based on a 2000 Calorie diet

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Fresh Pork And Corn Dumplings Recipe