On Thu, 12 Jan 2017 17:55:20 -0800 (PST), "
> wrote:

>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.

Pork belly that I roast slowly is not salted - however I do keep the
drippings, great when you need some fat in the pan for onions and the
like.