18 Savory Salt Pork Recipes for Every Occasion

Feeling adventurous in the kitchen? Salt pork, with its rich flavor and versatility, is the secret ingredient that can transform your meals from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dinner or preparing a feast for a special occasion, our roundup of 18 savory salt pork recipes has something for every taste and moment. Dive in and discover how this humble ingredient can elevate your cooking game!

Classic Salt Pork and Beans

Rooted in tradition, this Classic Salt Pork and Beans recipe is a hearty homage to the simple, yet profound flavors that have comforted generations. With its rich, savory depth and tender beans, it’s a dish that speaks to the soul, perfect for any gathering or a quiet night in.

Ingredients

• 1 pound dried navy beans
• 1/2 pound salt pork, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup molasses
• 2 tablespoons brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 4 cups water

Instructions

1. Rinse the navy beans under cold water and pick out any debris. Soak the beans in a large bowl of water overnight, ensuring they are fully submerged.
2. Drain the soaked beans and transfer them to a large pot. Add 4 cups of fresh water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 1 hour, or until beans are tender but not mushy.
3. While the beans are cooking, preheat your oven to 300°F. In a skillet over medium heat, cook the diced salt pork until crispy and golden brown, about 5 minutes. Remove with a slotted spoon and set aside.
4. In the same skillet, sauté the chopped onion and minced garlic in the rendered pork fat until translucent, about 3 minutes. Stir in the molasses, brown sugar, dry mustard, and black pepper until well combined.
5. Combine the cooked beans, salt pork, and onion mixture in a baking dish. Cover and bake for 2 hours, stirring occasionally, until the flavors meld and the sauce thickens.
6. For a deeper flavor, uncover the dish during the last 30 minutes of baking to allow the top to caramelize slightly.

Ample in flavor and texture, this dish offers a delightful contrast between the creamy beans and the crispy salt pork. Serve it alongside crusty bread to soak up the rich, molasses-infused sauce, or as a robust side to grilled meats for a truly satisfying meal.

Southern Fried Salt Pork with Gravy

Zesty and rich, Southern Fried Salt Pork with Gravy is a dish that marries the deep, savory flavors of salt pork with the creamy, comforting embrace of homemade gravy. This classic Southern recipe is a testament to the power of simple ingredients transformed into something extraordinary.

Ingredients

• 1 pound salt pork, sliced into 1/4-inch thick pieces
• 1 cup all-purpose flour
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil

Instructions

1. In a large skillet, heat the vegetable oil over medium heat until shimmering, about 2 minutes.
2. While the oil heats, combine 1/2 cup of the flour, black pepper, garlic powder, and onion powder in a shallow dish.
3. Dredge each slice of salt pork in the flour mixture, shaking off any excess.
4. Fry the salt pork in the hot oil, turning once, until golden brown on both sides, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
5. In the same skillet, melt the butter over medium heat. Sprinkle in the remaining 1/2 cup of flour, whisking constantly to form a roux, about 2 minutes.
6. Gradually whisk in the milk, ensuring no lumps form, and bring the mixture to a simmer. Cook, stirring frequently, until the gravy thickens, about 5 minutes.
7. Return the fried salt pork to the skillet, spooning the gravy over the top. Simmer together for 2 minutes to allow the flavors to meld.

Now, the Southern Fried Salt Pork with Gravy is ready to delight. The salt pork offers a crispy exterior giving way to tender, flavorful meat, while the gravy adds a velvety richness that ties the dish together. Serve it over a bed of creamy mashed potatoes or alongside a pile of fluffy biscuits for a truly Southern feast.

Salt Pork and Cabbage Stir-Fry

This Salt Pork and Cabbage Stir-Fry is a harmonious blend of rich, savory flavors and crisp, fresh textures, perfect for a quick yet sophisticated weeknight dinner.

Ingredients

• 1 lb salt pork, thinly sliced
• 4 cups green cabbage, shredded
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp black pepper

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add thinly sliced salt pork to the skillet, arranging in a single layer. Cook until edges begin to crisp, about 3 minutes per side.
3. Push the salt pork to one side of the skillet. Add shredded cabbage to the other side, spreading it out to ensure even cooking.
4. Sprinkle sugar and black pepper over the cabbage. Stir-fry for 2 minutes, then combine with the salt pork.
5. Drizzle soy sauce over the mixture. Continue to stir-fry for another 2 minutes, or until the cabbage is tender but still crisp.
6. Remove from heat and let stand for 1 minute before serving to allow flavors to meld.

Rich in umami from the salt pork and brightened by the freshness of the cabbage, this dish offers a delightful contrast in textures. Serve it over steamed rice for a complete meal, or enjoy it as is for a lighter option.

New England Salt Pork Chowder

Delightfully rich and comforting, New England Salt Pork Chowder is a creamy, hearty dish that pays homage to the coastal traditions of the Northeast, blending the smoky depth of salt pork with the sweetness of fresh corn and tender potatoes.

Ingredients

• 1/2 pound salt pork, diced
• 1 large onion, chopped
• 2 cups potatoes, diced
• 2 cups corn kernels
• 4 cups whole milk
• 2 cups heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 cups water

Instructions

1. In a large pot over medium heat, render the diced salt pork until crispy, about 10 minutes. Remove the pork bits and set aside, leaving the fat in the pot.
2. Add the chopped onion to the pot and sauté in the pork fat until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Sprinkle the flour over the onions, stirring constantly for 1 minute to create a roux. This will thicken the chowder.
4. Gradually whisk in the water, ensuring no lumps form. Bring to a simmer.
5. Add the diced potatoes to the pot. Cook until the potatoes are just tender, about 10 minutes. Tip: Test with a fork; they should be soft but not falling apart.
6. Stir in the corn kernels, whole milk, and heavy cream. Heat the mixture until hot but not boiling, about 5 minutes. Tip: Keep the heat low to prevent curdling.
7. Return the crispy salt pork bits to the pot, reserving some for garnish. Season with salt and pepper.
8. Finish by stirring in the unsalted butter until melted, adding a silky richness to the chowder.

This chowder boasts a velvety texture with a harmonious balance of smoky, sweet, and creamy flavors. Serve it in hollowed-out bread bowls for a rustic, edible presentation that’s sure to impress.

Salt Pork and Potato Hash

Glistening with savory richness and rustic charm, this Salt Pork and Potato Hash is a hearty dish that marries the deep flavors of cured pork with the comforting earthiness of potatoes. Perfect for a leisurely weekend brunch or a satisfying dinner, it’s a versatile recipe that promises to delight with every bite.

Ingredients

• 1 cup diced salt pork
• 2 cups peeled and diced potatoes
• 1 tbsp vegetable oil
• 1/2 cup diced onion
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced salt pork to the skillet, cooking until lightly browned and fat begins to render, approximately 5 minutes. Tip: Stir occasionally to ensure even browning.
3. Incorporate diced onions into the skillet, sautéing until translucent, about 3 minutes. Tip: Lower the heat if onions begin to brown too quickly.
4. Add diced potatoes to the skillet, seasoning with salt and black pepper. Stir to combine all ingredients evenly.
5. Cover the skillet and cook for 10 minutes, then uncover and stir. Continue cooking uncovered for another 10 minutes, or until potatoes are tender and crispy on the edges. Tip: For extra crispiness, press the hash down lightly with a spatula during the last few minutes of cooking.

Now, this Salt Pork and Potato Hash boasts a delightful contrast of textures, from the crispy edges of the potatoes to the tender, flavorful bites of salt pork. Serve it topped with a fried egg for a breakfast twist or alongside a crisp green salad for a lighter meal.

Braised Salt Pork with Apples

Braised salt pork with apples is a dish that marries the rich, savory depth of cured pork with the sweet, tangy brightness of apples, creating a harmonious blend of flavors that’s both comforting and sophisticated.

Ingredients

• 2 lbs salt pork, cut into 1-inch cubes
• 2 tbsp olive oil
• 4 medium apples, peeled, cored, and sliced
• 1 cup apple cider
• 1 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 cups chicken stock

Instructions

1. Preheat your oven to 325°F to ensure it’s ready for braising.
2. Heat olive oil in a large, oven-safe Dutch oven over medium heat until shimmering.
3. Add the salt pork cubes, browning them on all sides for about 5 minutes to develop flavor. Tip: Avoid overcrowding the pot to ensure even browning.
4. Remove the pork and set aside, leaving the rendered fat in the pot.
5. Add the sliced apples to the pot, sautéing until they begin to soften, about 3 minutes.
6. Sprinkle the brown sugar, cinnamon, nutmeg, and cloves over the apples, stirring to coat evenly.
7. Return the pork to the pot, pouring in the apple cider and chicken stock. The liquid should just cover the ingredients. Tip: For a deeper flavor, use homemade chicken stock.
8. Bring the mixture to a simmer, then cover and transfer to the oven. Braise for 2 hours, or until the pork is tender. Tip: Check halfway through to ensure the liquid hasn’t reduced too much; add more stock if necessary.
9. Once done, remove from the oven and let it rest for 10 minutes before serving.

Offering a melt-in-your-mouth texture, the pork is perfectly complemented by the soft, spiced apples. Serve this dish over a bed of creamy polenta or alongside roasted root vegetables for a complete meal that celebrates the essence of autumn.

Salt Pork and Lentil Soup

Elevating the humble lentil to new heights, this Salt Pork and Lentil Soup combines rustic charm with refined flavors, offering a comforting yet sophisticated bowl that’s perfect for any season.

Ingredients

• 1 cup dried green lentils
• 4 oz salt pork, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 4 cups chicken stock
• 2 cups water
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Rinse the lentils under cold water until the water runs clear, then drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced salt pork and cook until lightly browned, about 5 minutes.
3. Add the onion, garlic, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Stir in the lentils, chicken stock, water, salt, pepper, and bay leaf. Bring to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.
5. After 30 minutes, remove the bay leaf and check the lentils for tenderness. If they’re not fully cooked, continue simmering for an additional 5-10 minutes.
6. Once the lentils are tender, adjust the seasoning with additional salt and pepper if necessary.

Combining the richness of salt pork with the earthy depth of lentils, this soup boasts a velvety texture and a harmonious blend of flavors. Serve it with a crusty bread for dipping or garnish with fresh herbs for a vibrant touch.

Crispy Salt Pork Tacos

Savory and succulent, these Crispy Salt Pork Tacos are a testament to the beauty of simplicity in cooking, where every ingredient shines through to create a harmonious blend of textures and flavors.

Ingredients

• 1 lb salt pork, sliced into 1/4-inch thick pieces
• 12 corn tortillas
• 1/2 cup vegetable oil
• 1 cup finely shredded green cabbage
• 1/2 cup chopped fresh cilantro
• 1/4 cup diced white onion
• 2 limes, cut into wedges
• 1 tsp salt

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
2. Fry the salt pork slices in batches, ensuring not to overcrowd the skillet, for 3-4 minutes per side or until golden brown and crispy.
3. Transfer the fried salt pork to a paper towel-lined plate to drain excess oil, then sprinkle with salt while still hot.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
5. Assemble the tacos by placing a few pieces of crispy salt pork on each tortilla, then topping with shredded cabbage, chopped cilantro, and diced onion.
6. Serve immediately with lime wedges on the side for squeezing over the tacos.

These tacos boast a delightful contrast between the crispy, salty pork and the fresh, crunchy vegetables, with the acidity of lime tying all the flavors together. For an extra kick, consider adding a drizzle of hot sauce or a sprinkle of chili powder before serving.

Salt Pork and Cornbread Casserole

Nothing brings comfort to the table quite like the harmonious blend of salt pork and cornbread, a dish that marries the richness of pork with the sweet, crumbly texture of cornbread. This casserole is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 1 cup salt pork, diced
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking dish.
2. In a skillet over medium heat, cook the diced salt pork until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
4. In another bowl, mix the milk, vegetable oil, and egg until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cooked salt pork.
6. Transfer the batter to the prepared baking dish and smooth the top with a spatula.
7. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5 minutes before serving.

Perfectly golden on the outside with a moist, fluffy interior, this casserole offers a delightful contrast of textures. The salt pork adds a savory depth that complements the cornbread’s sweetness, making it an ideal side for barbecues or a hearty main when paired with a crisp salad.

Salt Pork and Green Bean Casserole

Unveiling a dish that marries the richness of salt pork with the crisp freshness of green beans, this casserole is a testament to comfort food with a sophisticated twist. Perfect for gatherings or a cozy night in, its layers of flavor promise to delight the palate.

Ingredients

• 1 cup diced salt pork
• 2 cups fresh green beans, trimmed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, render the diced salt pork until crispy, about 5 minutes, then set aside on a paper towel to drain.
3. Blanch the green beans in boiling water for 2 minutes, then immediately plunge into ice water to preserve their vibrant color and crisp texture.
4. Layer the blanched green beans in the prepared baking dish, sprinkle with the crispy salt pork, and drizzle with heavy cream.
5. Combine the grated Parmesan cheese, black pepper, and salt in a small bowl, then evenly sprinkle over the casserole.
6. Bake for 25 minutes, or until the top is golden and bubbly, ensuring the green beans remain tender yet crisp.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Just out of the oven, this casserole offers a delightful contrast between the creamy, cheesy topping and the crisp-tender green beans, with the salt pork adding a savory depth. Serve it as a standout side dish or elevate it to main course status with a crusty bread accompaniment.

Slow Cooker Salt Pork and Sauerkraut

Lusciously tender and brimming with depth, this Slow Cooker Salt Pork and Sauerkraut melds the rich, savory notes of salt pork with the tangy crispness of sauerkraut, creating a dish that’s both comforting and sophisticated. Perfect for a cozy dinner, it’s a testament to the magic of slow cooking, where flavors deepen and textures soften to perfection.

Ingredients

• 2 lbs salt pork, cut into chunks
• 4 cups sauerkraut, drained
• 1 cup chicken broth
• 1 tbsp caraway seeds
• 2 tbsp brown sugar
• 1 large onion, thinly sliced
• 2 cloves garlic, minced

Instructions

1. Place the salt pork chunks at the bottom of the slow cooker to form a base layer.
2. Add the thinly sliced onion and minced garlic over the salt pork.
3. In a bowl, mix the sauerkraut with caraway seeds and brown sugar, then spread this mixture over the onions and garlic.
4. Pour the chicken broth evenly over the sauerkraut mixture.
5. Cover the slow cooker and set it to cook on low for 8 hours, ensuring the pork becomes fork-tender.
6. Once cooked, let the dish rest for 10 minutes before serving to allow the flavors to meld further.

For an extra layer of flavor, consider browning the salt pork chunks in a skillet before adding them to the slow cooker. This step adds a delightful caramelized crust that enhances the dish’s overall taste. Additionally, serving this dish with a side of mashed potatoes or crusty bread can soak up the delicious juices, making for a hearty meal. Finally, a sprinkle of fresh parsley before serving adds a pop of color and freshness.

Flavorful and satisfying, this dish offers a perfect balance between the saltiness of the pork and the acidity of the sauerkraut, with the caraway seeds adding a subtle earthy note. Serve it atop a bed of buttery noodles for a twist on a classic comfort food combination.

Salt Pork and Pea Soup

Brimming with rustic charm and hearty flavors, this Salt Pork and Pea Soup is a comforting classic that marries the richness of salt pork with the sweet simplicity of peas, creating a dish that’s both nourishing and deeply satisfying.

Ingredients

• 1 lb salt pork, diced
• 2 cups dried split peas
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. In a large pot over medium heat, cook the diced salt pork until it is golden brown and has rendered its fat, about 10 minutes.
2. Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the dried split peas, water, salt, black pepper, and bay leaves. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer the soup for 1 hour and 30 minutes, or until the peas are completely soft and the soup has thickened.
5. Remove the bay leaves from the soup before serving. For a smoother texture, blend half of the soup and mix it back into the pot.

Kaleidoscopic in its simplicity, this soup’s velvety texture and savory depth make it a standout. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance.

Salt Pork and Egg Breakfast Skillet

Lusciously rich and satisfying, this Salt Pork and Egg Breakfast Skillet combines the hearty flavors of cured pork with the delicate simplicity of eggs, all brought together in a single, sizzling pan. Perfect for a leisurely weekend brunch, it’s a dish that promises to start your day with warmth and indulgence.

Ingredients

• 4 oz salt pork, diced
• 4 large eggs
• 1 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt

Instructions

1. Heat a 10-inch cast iron skillet over medium heat until hot, about 2 minutes.
2. Add the diced salt pork to the skillet, cooking until the pieces are crispy and golden brown, approximately 5 minutes. Tip: Render the fat slowly to ensure the pork crisps without burning.
3. Remove the crispy salt pork from the skillet and set aside on a paper towel-lined plate to drain.
4. Reduce the heat to low and add the unsalted butter to the skillet, swirling to melt and coat the bottom.
5. Crack the eggs into the skillet, being careful not to break the yolks. Cook for 2 minutes until the whites begin to set. Tip: For evenly cooked eggs, cover the skillet with a lid to trap the heat.
6. Drizzle the heavy cream over the eggs, then sprinkle with freshly ground black pepper and salt. Continue to cook, covered, for another 2 minutes or until the eggs reach your desired doneness. Tip: The cream adds a luxurious richness to the dish, enhancing the eggs’ texture.
7. Return the crispy salt pork to the skillet, scattering it around the eggs, and serve immediately.

Hearty and flavorful, this skillet breakfast offers a delightful contrast between the crispy salt pork and the creamy, soft eggs. Serve it straight from the pan with a side of toasted sourdough for a truly rustic meal.

Salt Pork and Sweet Potato Stew

Amidst the chill of the season, there’s nothing quite as comforting as a bowl of hearty stew, and this Salt Pork and Sweet Potato Stew is a testament to that. A harmonious blend of savory and sweet, it’s a dish that promises warmth and satisfaction with every spoonful.

Ingredients

• 1 lb salt pork, cubed
• 2 large sweet potatoes, peeled and diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 2 bay leaves

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add cubed salt pork and cook until browned on all sides, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add diced onion and minced garlic to the pot, sautéing until translucent, about 3 minutes.
4. Stir in sweet potatoes, smoked paprika, and black pepper, coating evenly with the fat.
5. Pour in chicken stock and add bay leaves, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
7. Remove bay leaves before serving. Tip: For a thicker stew, mash some of the sweet potatoes against the side of the pot.

Keenly balanced, the stew boasts a velvety texture with chunks of tender sweet potatoes and rich salt pork. Serve it with a crusty bread to soak up the flavorful broth, or over a bed of quinoa for a wholesome twist.

Grilled Salt Pork and Pineapple Skewers

Delightfully balancing the richness of salt pork with the tropical sweetness of pineapple, these skewers are a testament to the magic of grilling. Perfect for summer gatherings, they promise a symphony of flavors that dance between savory and sweet, with a hint of smokiness that only an open flame can bestow.

Ingredients

• 1 lb salt pork, cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1/2 tsp ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady temperature of 375°F.
2. In a large bowl, combine the brown sugar, soy sauce, olive oil, and black pepper, whisking until the sugar is fully dissolved.
3. Add the salt pork cubes to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes at room temperature for the flavors to meld.
4. Thread the marinated salt pork and pineapple chunks alternately onto skewers, leaving a small space between each piece to ensure even cooking.
5. Place the skewers on the preheated grill, cooking for about 4-5 minutes on each side, or until the pork is golden brown and slightly charred at the edges.
6. For an extra glaze, brush the skewers with any remaining marinade during the last 2 minutes of grilling, turning once to caramelize both sides.
7. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Finished with a glossy sheen, these skewers offer a delightful contrast between the crispy, caramelized exterior of the pork and the juicy, tender pineapple. Serve them atop a bed of coconut rice for an island-inspired meal that transports your taste buds to paradise.

Salt Pork and Mushroom Risotto

Risotto, a dish celebrated for its creamy texture and versatile nature, finds a luxurious twist in this Salt Pork and Mushroom Risotto, where the richness of salt pork meets the earthy depth of mushrooms, creating a symphony of flavors that dance elegantly on the palate.

Ingredients

• 1 cup Arborio rice
• 4 oz salt pork, diced
• 2 cups mixed mushrooms, sliced
• 4 cups chicken stock, warmed
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add diced salt pork and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pan, add butter and sauté onions until translucent, about 3 minutes. Tip: Ensure the onions are finely chopped to distribute their sweetness evenly.
3. Add Arborio rice to the pan, stirring to coat each grain in butter, for 2 minutes. This step, known as toasting, enhances the rice’s nutty flavor.
4. Pour in white wine, stirring continuously until fully absorbed. Tip: Use a wooden spoon to prevent the rice from breaking.
5. Begin adding warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Halfway through adding the stock, incorporate the sliced mushrooms. Tip: For an extra layer of flavor, sauté mushrooms separately before adding.
7. Once the rice is al dente and the mixture is creamy, stir in the cooked salt pork and Parmesan cheese. Adjust salt if necessary.
8. Remove from heat and let stand for 2 minutes before serving to allow flavors to meld.

Best enjoyed immediately, this risotto boasts a perfect balance of creamy and chewy textures, with the salt pork adding a delightful crunch. For an elegant presentation, garnish with a sprinkle of fresh herbs or a drizzle of truffle oil.

Salt Pork and Spinach Stuffed Shells

Merging the rustic charm of salt pork with the delicate freshness of spinach, this dish offers a harmonious blend of flavors and textures, encased in tender pasta shells for a meal that’s as visually appealing as it is delicious.

Ingredients

• 12 oz jumbo pasta shells
• 1 cup salt pork, finely diced
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, cook the salt pork until crispy, about 5 minutes, then remove with a slotted spoon and drain on paper towels.
4. In the same skillet, sauté the spinach and garlic until the spinach is wilted, about 2 minutes, then remove from heat.
5. In a bowl, combine the ricotta, Parmesan, egg, nutmeg, black pepper, cooked salt pork, and spinach mixture, mixing well to incorporate.
6. Fill each pasta shell with the ricotta mixture and arrange them in the prepared baking dish.
7. Pour the marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
8. Bake for 25 minutes, or until the cheese is bubbly and golden brown.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Unveil a dish where the creamy richness of the filling contrasts beautifully with the tangy marinara, while the crispy salt pork adds a surprising crunch. Serve these stuffed shells alongside a crisp green salad for a complete meal that celebrates the depth of Italian flavors.

Salt Pork and Onion Jam Crostini

Harmoniously blending the rich, savory depth of salt pork with the sweet, caramelized allure of onion jam, this crostini offers a symphony of flavors atop a crisp, golden slice of bread. Perfect for an elegant appetizer or a sophisticated snack, it’s a testament to the beauty of simple ingredients transformed through careful cooking.

Ingredients

• 1/2 lb salt pork, thinly sliced
• 2 large onions, thinly sliced
• 1 tbsp olive oil
• 1 tbsp brown sugar
• 1/4 cup balsamic vinegar
• 1 baguette, sliced into 1/2 inch pieces
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with melted butter, and bake for 10 minutes until golden and crisp. Tip: For extra flavor, rub the toasted bread with a garlic clove while still warm.
2. In a large skillet over medium heat, cook salt pork until crispy, about 5 minutes per side. Remove and drain on paper towels, reserving 1 tbsp of fat in the skillet.
3. Add olive oil to the skillet with the reserved fat. Over medium-low heat, cook onions with salt and pepper, stirring occasionally, for 20 minutes until deeply caramelized. Tip: Stir in brown sugar and balsamic vinegar during the last 5 minutes to enhance the jam’s sweetness and acidity.
4. Spread a generous layer of onion jam on each crostini, top with a piece of salt pork, and serve immediately. Tip: Garnish with fresh thyme leaves for a fragrant, colorful finish.

Just as the crispiness of the crostini contrasts with the creamy onion jam, the salt pork adds a delightful crunch and umami punch. Serve these at your next gathering for a bite that’s as visually appealing as it is delicious, or enjoy them as a decadent treat with a glass of robust red wine.

Conclusion

Whether you’re planning a cozy family dinner or a festive gathering, our roundup of 18 savory salt pork recipes offers something for every occasion. Dive into these flavorful dishes and discover your new favorite. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to keep these delicious ideas handy for your next culinary adventure!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.