Put these in cornbread for a soulful treat.
1 pound pork fat
Slice pork into small pieces about 1/4″ thick and 1/2″ wide. Fry over medium heat in a cast iron skillet until golden brown. Drain on paper towels and serve.
© 2003 Rick McDaniel
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If you like this recipe, I think you’ll really enjoy this cookbook:
Soul Food: Classic Cuisine from the Deep South
Author: Sheila Ferguson
Published by: Grove Press; Number of Pages: 55
Price: USD 10.20
Average Rating: 4.5
based on 26 reviews.
Author: Sheila Ferguson
Published by: Grove Press; Number of Pages: 55
Price: USD 10.20
Average Rating: 4.5
based on 26 reviews.
36 used available at USD 5.63
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