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I've got a question....what is the difference between streak o' lean and pork belly? Is it from a different part of the hog? Is it already cured? The more I look at this pork belly, the more confused I am. Is it maybe pork belly salt cured, but not smoked, which would become bacon?
We used to use a piece of streak o' lean to season butter beans..cut off a short slap, slice down to the rind, and drop it in water to boil, then add the butter beans. For field peas, boil the peas in salted water. Meanwhile, slice of some small pieces of streak o' lean from the rind and fry up in a cast iron skillet. When the peas are tender, remove meat from the skillet, (nice to snack on) and add the peas and liquid to the hot pan. Let it simmer until a good deal of the liquid has boiled out.
Daphne
Keep your mind wide open.