ut into covered pan with salt pork (fatback) and 1-1/2 cups
Parboil slices in skillet; drain skillet well before using it for frying.
Heat oil in skillet until hot.
Dip salt pork in flour mixture; put in skillet and fry until golden brown.
To thicken gravy, use 2 tablespoons of flour used for dredging. Blend the flour and fat very well before adding milk.
Into a casserole, brown salt pork cubes over medium heat.
Remove and, if desired, reserve salt pork cubes.
Saute chopped onion and leek in salt pork fat.
Stir in lentils.
Pour in broth; bring to a boil.
Lower heat; mix in minced celery and carrot, crushed garlic, bay leaf and chopped parsley.
Simmer for 1 hour or until lentils are tender.
Season.
Serve really hot, garnished if desired with reserved salt pork cubes.
Best to prepare the pork mixture the night before.
Trim and save the pork rinds for the boiling pot.
Liberally trim fat.
Dice pork into 1/8-inch cubes.
(Tip:
Salt pork is impossible to dice if it is allowed to warm up to room temperature.
We return each piece to the freezer after cutting in just one direction, rotating so all the pork stays frozen while we work.)
In your large mixing bowl, add the chopped onion and pepper to the diced pork; knead well.
Cover; refrigerate overnight.
Discard any skin on salt pork.
Cut into 1/3\"
In a large pot, brown the salt pork over medium heat.
Remove the bits and saute the onion and carrot about five minutes in the fat from the pork.
Add the garlic and saute a minute longer.
Re-add the pork bits as well as the parsley, lentils, and water or stock.
Bring to a boil, then reduce heat to low.
Simmer about 45 minutes to an hour, or until the lentils are soft and cooked through, but not falling apart.
Season with salt and pepper to taste, and serve with a crusty bread or crackers.
Parboil slices in skillet; drain skillet well before using it for frying.
Heat oil in skillet until hot.
Dip salt pork in flour mixture; put in skillet and fry until golden brown.
To thicken gravy, use 2 tablespoons of flour used for dredging. Blend the flour and fat very well before adding milk.
Simmer dried split peas until almost tender in water.
Brown salt pork in spider until crisp.
Put browned meat in kettle with pease, sliced potatoes, and onions.
In spider add flour to grease left from browning the pork. (You need to add enough flour to absorb all the grease.).
Slowly mix in water and cook until gravy consistency, stirring constantly.
Add gravy to kettle and cook until vegetables are tender, adding additional water as needed.
Pour boiling water over pork; let stand until cool.
Dissolve baking soda in molasses.
Add to water and salt pork.
Add sugar, raisins and spices.
Add flour gradually and mix well.
Pour into 10-inch greased square baking pan.
Bake at 350\u00b0 for 45 minutes. Serves 10 to 12.
Wash the beans, cover with water and let soak overnight. Cover hominy with water; also, let stand overnight.
In the morning, drain off water from both.
Combine beans and hominy and cover with fresh cold water.
Wash the salt pork and lay in strips on the top.
Season with salt and pepper to taste and add a pinch of sweet marjoram.
Let mixture cook slowly for about 5 hours, adding more water as necessary.
Wash beans and drain.
Put in pot; cover with water and the ground ginger.
Cook slowly until soft when you pierce with fork. Add more water if necessary.
Dice the salt pork into small squares and saute until lightly browned.
Add 1 large onion (diced) and cook until soft.
Add a small amount of bean water and sugar.
Bring to a boil.
Put all ingredients into casserole dish; stir to distribute salt pork and onion.
Bake in a 350\u00b0 oven for about 1 1/2 hours or until light brown on top.
Select pork with a streak of lean in it.
Use thick slices and cover with boiling water.
Let come to a boil again.
Remove from heat and pour off water. Fry until slices are brown and crisp. Drain on paper towel. Allow 3 or 4 slices per serving. Serve with green tomatoes or spoonbread or grits.
Fry the salt pork. Drain on paper towels. Reserve for eating with breakfast.
Pour all but 3 tablespoons of the grease out of skillet. Add flour to make a roux.
When browned to a caramel color, add the can milk and water and stir well over low heat until thick.
Cut up pork into 1/2' cubes, blanch in boiling water, drain and saute till golden brown.
Whisk all other ingredients in a bowl until large bubbles form.
Pour pork and fat into a 9\"x13\" glass baking dish and pour batter over it.
Bake in a preheated 400 Degree oven for approx. 40 min. till golden brown and set.
immer and add the salt pork and smoked pork. Cook very gently for
br>Combine all ingredients except pork in small bowl.
Cut
For the stuffing: Cook salt pork until crisp.
Remove from
Peel plantains and cut into diagonal slices, about 1-inch thick.
Place plantains and diced salt pork in a pot with water to cover.
Let soak for 10 minutes.
Drain and wipe dry both plantains and salt pork.
Place salt pork in a hot skillet or frying pan (no extra oil is necessary).
Stir-fry over high heat until pieces are browned and crisp (about 5 minutes) and put aside.
This is known as the chicharron or pork crackling.
Freshen salt cod by soaking it overnight
Discard water.
Preheat oven to 275\u00b0F.
Place salt pork in a single layer in a skillet.
Place in oven or over very low heat, turning often so that all sides brown evenly.
When sufficiently crisp, drain well and serve sprinkled over the top of your favorite savory dish.