Pan Fried Salt Pork Recipe

  • 1 1/2 pound salt pork, sliced very thin
  • flour and cornmeal for dredging
  • 2 tablespoons flour for thickening milk
  • 2 cups milk (or sour cream)

Cover pork slices with boiling water and let stand 3 minutes. Do not allow to cook. Remove slices and drain well. In a mixture of equal amounts of Hour and cornmeal, dredge slices. Fry in heavy frying pan in their own fat until crisp and golden brown. Remove, drain on brown paper and keep hot. Pour off fat in pan, leaving about 2 tablespoonfuls. Return pan to heat and stir in flour, then add milk, stirring constantly, to make a creamy gravy speckled with tiny crumbs of pork.

Many cooks of long ago substituted sour cream for the milk, and omitted the flour, since the sour cream needs little or no thickening. Serve pork slices and gravy separately, with boiled potatoes.

Serves 4 to 5.