Fried Salt Pork(Poor Man'S Chicken)
A savory, crispy fried salt pork dish with rich flavors, perfect for hearty eaters and those craving traditional Southern comfort food served with greens or grits.
Ingredients
Instructions
- Select a streak of lean salt pork or fatback.
- Use thick slices and cover with boiling water.
- Bring to a boil again and then remove from heat.
- Pour off the water and fry the slices until they are brown and crisp.
- Drain on paper towels and serve, with 3 or 4 slices per serving, alongside green tomatoes, spoonbread, or grits.
Tips & Substitutions
To enhance the flavor of your fried salt pork, consider brining the pork in a mixture of water and spices before cooking. You can substitute salt pork with bacon or pancetta for a different taste. For a vegetarian alternative, use smoked tempeh and adjust the cooking time accordingly. Always ensure the slices are evenly cut for consistent cooking.
Serving Suggestions
Serve fried salt pork alongside green tomatoes, spoonbread, or grits for a hearty meal. It also pairs beautifully with Grandma Fahrenkrog'S Vinegar Vegetables for a tangy contrast. For a more complete meal, consider adding a side of cornbread or a fresh salad to balance the richness of the pork.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a skillet over medium heat until warmed through and crispy. Avoid microwaving, as it can make the pork chewy. For longer storage, consider freezing the cooked slices, which can last up to a month.
Frequently Asked Questions
Is there a way to make this dish healthier?
To make fried salt pork healthier, consider using less oil when frying, or bake the pork in the oven instead of frying to reduce fat content. You can also serve it with a larger portion of vegetables or whole grains like quinoa to create a more balanced meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).