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Salt Pork substitutes?

towehaal | | Feb 13, 2014 08:50 AM

This month's Cook's Illustrated has a Milk Braised Pork loin recipe.

Step one renders down fat from salt pork. Apparently this helps prevent the milk from curdling when adding the pork loin.

Salt pork is a little hard to find, and I have a jar of bacon fat in the fridge. A couple of teaspoons of this would probably do the same thing, yes? Anyone experienced with this type of substitution?

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