We are getting things ready for our New Years day good luck meal.
Our family does this.
Breaded fried salt pork
Black eyed peas (usually we make Creole Peas)
Seasoned Turnip greens
Corn Bread
Red Vel cake and for this year a Pavlova that was posted here several years ago and is now a family favorite.
The breaded salt pork goes way back to my great great great grand mother and has been passed dow from generation to generation by mouth and doing.
Fried Salt Pork
Get good salt potk either sliced or whole
Slice or if slice cut the skin off the cut or what you cut
Take the slices of the salt pork and put in a big bowl and pour over the slice boiling water and let stand about 10 minutes to take some of the salt out.
Drain well and while drain take about 3 cups of flou and lots of black pepper and mix. Take the pork and slice by slice press in the clour and lay to the side. After doing the first predust or breading mix together a couple of eggs and some milk and wisk together add some omore flour nd pepper to the already used flour. Take the slices again and dip in the batter then again in the flour to coat. Place each slice on a cookie sheet and have some wax paper ready to cover layers of the breaded salt pork. We do this and freeeze the meat.
Used to fry this in a big cast iron skillet but now we deep fry (in the garage or if nice on the patio) Fry until brown like you would chicken.
The rind (skin) we cut up and fry to make our cracklins to put in the cornbread.
Here are some strips breaded.
Our family does this.
Breaded fried salt pork
Black eyed peas (usually we make Creole Peas)
Seasoned Turnip greens
Corn Bread
Red Vel cake and for this year a Pavlova that was posted here several years ago and is now a family favorite.
The breaded salt pork goes way back to my great great great grand mother and has been passed dow from generation to generation by mouth and doing.
Fried Salt Pork
Get good salt potk either sliced or whole
Slice or if slice cut the skin off the cut or what you cut
Take the slices of the salt pork and put in a big bowl and pour over the slice boiling water and let stand about 10 minutes to take some of the salt out.
Drain well and while drain take about 3 cups of flou and lots of black pepper and mix. Take the pork and slice by slice press in the clour and lay to the side. After doing the first predust or breading mix together a couple of eggs and some milk and wisk together add some omore flour nd pepper to the already used flour. Take the slices again and dip in the batter then again in the flour to coat. Place each slice on a cookie sheet and have some wax paper ready to cover layers of the breaded salt pork. We do this and freeeze the meat.
Used to fry this in a big cast iron skillet but now we deep fry (in the garage or if nice on the patio) Fry until brown like you would chicken.
The rind (skin) we cut up and fry to make our cracklins to put in the cornbread.
Here are some strips breaded.
