Streak o' Lean has a long history in traditional southern foodways having been used for everything from seasoning to rendering for fat. This recipe showcases it on its own, dredged in flour and fried.
Prep Time 5minutes
Cook Time 8minutes
Total Time 13minutes
1 ½cupsmilk or buttermilk
2teaspoonsground black pepper
peanut oilfor frying (1/4-inch deep)
Place the sliced salt pork in a container and cover with milk or buttermilk. Let sit for several hours to draw out some of the salt. Remove the salt pork from the milk. Discard the milk.
Pepper each slice of salt pork and then dredge lightly in flour.
Add peanut oil to a depth of a ¼ inch to a heavy skillet. Heat the oil over medium high heat. Carefully add the prepared salt pork slices to the hot oil. Cook, turning once, until lightly browned and cooked through (about 7-8 minutes).
Remove to a paper towel lined plate to drain excess oil.
Salt pork is very easy to find throughout the south. It should be available in most other areas because of its association with baked beans.
I use peanut oil for any frying because it has a high smoking point. Canola or vegetable oil can be used as well.
Tips --Instead of soaking the salt pork in milk, some cooks will boil it for about ten minutes, drain it and then proceed with the recipe. If you're short on time, that works well.