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Salt Pork

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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...

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  1. 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. 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

        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

          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. 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. Acceptablein carbonara after frying a bit with lots of garlic.

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