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Salt Pork

onlytwomuses Mar 19, 2007 08:23 AM

I have a sizable chunk of salt pork sealed and in my refrigerator. Is it doable for anything other than seasoning vegs/chowder? I remember my ma had a recipe which called i think for soaking it in milk overnight then roasting like a small roast? Could be wrong. Long time ago...

  1. m
    malibumike Mar 19, 2007 08:42 AM

    My grandma used to fry up slices of it instead of bacon, of course this was decades ago before most people worried about clogging up your arteries. It actually was quite tasty ala bacon and eggs.

    1. alliedawn_98 Mar 19, 2007 12:04 PM

      It is awesome fried up! My grandmother did that, too! Gosh, I bet it's been 15 years since I've had any of it. lol I rarely ever even see it in the stores much less buy any!

      2 Replies
      1. re: alliedawn_98
        onlytwomuses Mar 20, 2007 05:01 AM

        Sounds similar to how I use the s.p. to flavor vegs. This is a memory stretch, but do you remember if your grandmothers blanched/soaked it first before frying?

        1. re: onlytwomuses
          sheilal Mar 20, 2007 05:49 AM

          Horrible for you, but an old fashioned southern favorite. Back in the day, when our family couldn't afford proper meat, Mom cooked salt pork (or white meat as we called it). My mom used to soak it in buttermilk then dredge it in salted and peppered flour. Fried up light and crispy. I can remember biting into a piece and just a bit of yummy pork grease oozing out. Pork fat rules! I especially likedchewing on the thick rind. Reminded me of jerky.

      2. m
        mwright Mar 20, 2007 05:36 AM

        Toutons -- English muffin-sized pieces of bread dough fried in the fat rendered from slices of salt pork. Serve with molasses for a classic Newfoundland snack.

        1. Scrapironchef Mar 21, 2007 02:14 PM

          Acceptablein carbonara after frying a bit with lots of garlic.

          1. Melanie Wong Mar 21, 2007 02:25 PM

            Boil some diced bits in a basic marinara sauce to add a meaty taste and richness to your spaghetti.

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