Salt Pork and Bacon
Ingredients
Directions
Prepare the salt pork
Slice the salt pork thinly and freshen it by soaking in cold water overnight or in warm water for ½ hour.
Broil the salt pork until it is transparent and a delicate brown.
Cook the bacon
Broil the bacon without freshening it.
Fry the bacon until it is transparent.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salt pork
- Adds rich fat that renders out and browns, flavouring the dish with savoury richness.
- Bacon
- Contributes smoky, salty fat that renders during cooking and crisps the surface.
The step that matters
Freshening the salt pork. Soaking draws out excess salt from cured pork. Skipping or shortening the soak leaves the meat too salty, while the bacon is not soaked, so it keeps its cure and flavour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.