Fried Salt Pork with Cream Gravy
- 1/2 lb salt pork
- 1 cup cream
- 1 tsp flour
- Cold milk
- Pinch of pepper
Wash the pork and trim off the rind. With a sharp knife, cut in thin slices. Spread in a large spider and cook over low heat until the fat is well fried out. Increase the heat until the slices begin to color. Transfer to a warmed platter and keep hot.
Pour off most of the fat, leaving about 2 Tbsp in the pan. Stir the cream into this. When it comes to a boil, thicken slightly with flour blended with a little chilled milk. Season with pepper. Let it boil up once.
Pour the gravy over the pork.
Pour off most of the fat, leaving about 2 Tbsp in the pan. Stir the cream into this. When it comes to a boil, thicken slightly with flour blended with a little chilled milk. Season with pepper. Let it boil up once.
Pour the gravy over the pork.
Submitted by Jun 13, 2010
15 min
30 min
45 min