On Thursday, January 12, 2017 at 3:45:18 PM UTC-6, wrote:
>
> On 12 Jan 2017 21:08:45 GMT, notbob > wrote:
>
> >....or salt pork or pork belly or wtf you folks were droning on,
> >about. I got some!
> >
> >Now what? Can I cook it in my steel skillet?
> >
> >nb
>
> If you have a slab of pork belly, no. Score the skin, rub with salt,
> leave it in the fridge overnight uncovered. Next day place on rack,
> roast in oven very slowly for three or so hours. Fat will mostly melt
> away leaving you with some meat but gorgeous crackling to die for!
>
>
I'll buy a small cube of salt pork, about the size of a deck
of cards. Slice it thin to render the fat and save it in
a small jelly jar. Good for cornbread or seasoning beans or
turnip green if you don't have salt pork on hand.