Best Pork Scraps Recipes

PORK SCRAPS

Pork Scraps image

These original "bacon" bits are delicious served sprinkled on baked potatoes or your favorite fish dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. The recipe is easily multiplied and cooking time is approximate. Save the rendered fat for other cooking uses. Since most of the fat is rendered out, I believe that the calorie count is skewed to the high side.

Provided by Molly53

Categories Pork

Time 2h10m

Yield 1 batch

Number Of Ingredients 2

Ingredients

1/2 lb salt pork, cut into 1/4-inch cubes
1/2 lb salt pork, cut into 1/4-inch cubes (this should really be a pound altogether, but the software won't let me enter a recipe with only one)

Steps:

Discard water.
Preheat oven to 275°F.
Place salt pork in a single layer in a skillet.
Place in oven or over very low heat, turning often so that all sides brown evenly.
When sufficiently crisp, drain well and serve sprinkled over the top of your favorite savory dish.

CORNED HAKE, POTATOES, AND PORK SCRAPS

Corned Hake, Potatoes, and Pork Scraps image

An old-fashioned Down East Maine meal. Enjoy a most delicious corned hake supper.

Provided by melly

Categories Meat and Poultry Recipes Pork

Time P2DT1h20m

Yield 8

Number Of Ingredients 9

Ingredients

3 pounds skinned hake fillets
3 tablespoons salt
3 tablespoons oil, or to taste
2 tablespoons white vinegar, or to taste
salt and ground black pepper to taste
1 large onion, thinly sliced, or to taste
16 boiling potatoes
salt to taste
½ pound salt pork, thinly sliced

Steps:

Place hake in a deep dish and sprinkle generously with 3 tablespoons salt. Cover with plastic wrap and refrigerate until salt is absorbed, 2 to 3 days.
Whisk oil, vinegar, salt, and black pepper together in a bowl. Add onion; mix well to combine. Let marinate in the refrigerator until serving.
Rinse hake with cold water and place in a large pot. Pour in water to nearly cover; bring to a boil. Reduce heat and simmer until easily flaked with a fork, about 20 minutes. Remove from water and transfer to serving plates.
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and divide among serving plates.
Heat a skillet over medium heat; fry salt pork until lightly browned and crisp, about 5 minutes.
Mash hake and potatoes together with a fork. Mix in slices of crispy salt pork and spoonfuls of fat from the skillet. Top with a few sliced onions and serve.

Nutrition Facts : Calories 700.9 calories, Carbohydrate 77.4 g, Cholesterol 72.4 mg, Fat 29.6 g, Fiber 9.7 g, Protein 34.2 g, SaturatedFat 9.3 g, Sodium 3085.3 mg, Sugar 4.1 g