Streak-o-lean aka Side Meat aka Salt Pork
Salt pork is very easy to find throughout the south, especially the southeast where it has been a southern delicacy for many years and because of it’s association with baked beans. Salt Pork is not bacon, it is similar to pork belly, but salt pork/side meat comes from the side instead of the belly. It will have a streak of lean meat running through it, the reason for it being referred to as streak-o-lean.
~~Ingredients ~~
12 ozs. Streak-o-lean/salt pork, sliced
1 cup milk
1 teaspoon black pepper
**If Frying with flour
1/2 cup self-rising flour
Oil for frying
~~Instructions~~
Place the sliced salt pork in a container and cover with milk. Let it sit for several hours to draw out some of the salt. Remove the salt pork from the milk and discard the milk.
Rinse the salt pork off.
Pepper each slice of salt pork and then dredge it lightly in flour if desired, or you can cook it with no flour and no grease. If cooking with no flour and no grease, just lay slices of meat down in a hot skillet over medium high heat and cook til browned and the skin crispy, about 7-8 minutes.
**If frying in oil…
Add about 1/8 inch cooking oil to a heavy skillet. Heat the oil over medium high heat. Then add the salt pork slices to the hot oil. Cook, turning once, until lightly browned and cooked through, about 6-7 minutes.
Remove from pan and place on a plate lined with a brown paper bag or a paper towel to drain excess oil.
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