Salt pork is often added to baked beans for added flavor.
Salt pork is a low-cost cut of pork from the pig belly. It is similar to bacon, but is much fattier and not smoked. Butchers cut pieces from the belly and press them down into a barrel or container of salt for preservation. Sailors and other travelers have used salt pork for centuries because it can stay fresh for long periods of time. Pioneer families often used it because it was long-lasting and inexpensive.
General Uses
Salt pork's fat and saltiness make it a nice base flavoring ingredient for various dishes, according to Faith Durand's article, "Less Meat, More Flavor: Salt Pork." It can be slowly rendered down to cook and flavor beans, greens, potatoes, and other simple ingredients. Boston baked beans are traditionally made with salt pork, but there are several other recipes worth trying.
Beans
Besides Boston baked beans, most other slow-cooked bean recipes benefit from the addition of salt pork. Martha Stewart suggests cooking white beans in rendered salt pork with rosemary, onion, garlic, and tomatoes. Slices of salt pork can be added to just about any type of bean pot to increase flavor, from pintos to kidney beans.
Green Beans
Durand recommends using salt pork to flavor fresh green beans. Just slowly cook down a few slices of salt pork, then sauté onion and garlic in the fat, add trimmed green beans, and simmer for about 45 minutes.
Other Vegetables
Hoppin' John, a traditional Southern dish, contains salt pork, black-eyed peas, and rice. Another Southern favorite, Lady Cream peas, are usually cooked with salt pork, onion, and garlic. Adding salt pork to boiled cabbage increases flavor.
Soups
Stewart also suggests adding salt pork to seafood chowders to make them more satisfying and flavorful. Salt pork is also a well-suited addition to split pea soup, stews, and bean soups.
Greens
Mustard, collard or turnip greens become more sumptuous when slow simmered with salt pork and sugar. Simply boil salt pork and seasonings, then add greens to the pot and simmer for about 2 hours.
Fish
According to Saveur.com, cooks in Long Island have been wrapping fish in slices of salt pork and grilling it for centuries. You can also cover pieces of fish with thin strips of salt pork for broiling or baking. The fat in the salt pork drips down into the fish, preventing it from drying out while adding flavor.
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