Salt Pork With Cream Gravy
|Salt pork||1 Pound|
|Yellow cornmeal||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Toast||6 (Adjust Quantity As Needed)|
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.