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Cooked salt pork with a "streak o' lean" Salt pork that contains a significant amount of meat, resembling standard side bacon, is known as "streak o' lean." [6] It is traditionally popular in the Southeastern United States. As a stand-alone food product, it is typically boiled to remove much of the salt content and to partially cook the product ...
Green beans are often flavored with bacon and salt pork, turnip greens are stewed with pork and served with vinegar, ham biscuits (biscuits cut in half with slices of salt ham served between the halves) often accompany breakfast, and ham with red-eye gravy or country gravy is a common dinner dish. [125]
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.
The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well ...
This pork chop recipe by Gaby Dalkin of What’s Gaby Cooking calls for just that. Sear pork chops in a cast-iron skillet with an herby, garlicky butter sauce. ... Italian seasoning and salt ...
Cook for 1 1/2 to 2 hours, turning the pork twice during cooking (once after 45 minutes and again after an hour and a half). Raise the temperature to 425°F. Uncover the Dutch oven and add the olives.
Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. [1] The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and much chopped parsley and other ingredients are stuffed into the cuts.
Add the greens: As soon as the tortellini are ready, add the greens to the pot, and stir. As soon as the broth returns to a simmer, turn off the heat. As soon as the broth returns to a simmer ...