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.
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.
immer and add the salt pork and smoked pork. Cook very gently for
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.
ups water, molasses, brown sugar, salt, mustard, and pepper together in
In a deep, heavy pan, brown salt pork chunks and remove. Brown chicken with Italian seasoning, garlic and pepper.
Remove from pan and put aside to cool.
Place potatoes and onion in pan with enough water to cover potatoes.
Begin cooking over medium heat.
Remove chicken from bones and add to potatoes and onion. Continue to cook over medium heat until potatoes are very done. Your mixture should be thick, not too soupy.
Serve with cornbread and enjoy!
Cook potatoes.
Mash with butter when cool.
Grind together onion, salt pork and crackers and add to potatoes.
Add salt, pepper, sugar and Bells seasoning.
Combine and stuff breast and tail cavities.
Bake turkey according to package directions.
Soak 1 quart beans overnight in cold water to cover.
Place in bean pot in morning, adding molasses, mustard mixed with molasses and a little hot water.
Pour over beans.
Put salt pork in center of beans, well down into pot.
Cover with boiling water.
Bake slow all day, adding boiling water when necessary.
br>Combine all ingredients except pork in small bowl.
Cut
For the stuffing: Cook salt pork until crisp.
Remove from
Freshen salt cod by soaking it overnight
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.