- 1 1/2 pounds unsliced salt pork
- about 4 cups milk for soaking
- 1/4 teaspoon salt
- 1 cup dry breadcrumbs
- 1 teaspoon sage
- 1/4 teaspoon pepper
- 2 tablespoons hot water
- 1/4 teaspoon pepper (additional)
- 1 cup milk for baking (additional)
- 8 small potatoes, peeled
Wash salt pork in clear water, place in kettle and cover with about 4 cups milk. Soak overnight. Drain, discarding milk in which pork was soaked. Score rind with cuts 1 inch deep. Fill cuts with stuffing made by combining breadcrumbs, salt, sage and teaspoon pepper, then adding the water.
Sprinkle 1/4 teaspoon pepper over top of meat and place rind down in a baking pan which has a lid. Add l cup fresh milk and bake in 375 oven for about 1 hour.
Remove from oven, pour off all liquid except about 2 cups. Place potatoes in ring around meat and return to oven. Cook until potatoes are tender and both meat and potatoes are golden brown.
Remove pork and potatoes to serving dish. Skim fat from liquid in pan and thicken with a little flour and water paste stirred until smooth.
Serve pork in thin slices, gravy in a sauce boat. Serves 5 to 6.