Salt Pork With Cream Gravy Recipe
Ingredients
| Salt pork | 1 pound | |
| Yellow cornmeal | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Pepper | 1 Dash | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Toast | ||
Directions
Remove the rind from salt pork.
Slice pork 1/4 inch thick.
Place in saucepan with enough water to cover; bring to boiling and drain well.
Coat slices with cornmeal.
In a skillet brown salt pork on both sides, about 15 minutes.
Spoon off drippings; reserve 3 tablespoons.
Remove salt pork.
Return reserved drippings to skillet; stir in flour and pepper.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add salt pork and heat through.
Season to taste with pepper.
Slice pork 1/4 inch thick.
Place in saucepan with enough water to cover; bring to boiling and drain well.
Coat slices with cornmeal.
In a skillet brown salt pork on both sides, about 15 minutes.
Spoon off drippings; reserve 3 tablespoons.
Remove salt pork.
Return reserved drippings to skillet; stir in flour and pepper.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add salt pork and heat through.
Season to taste with pepper.
Chef
