I have a package of salt pork leftover from gravy-making at Christmas. I would like to use it to make pea soup, but I’m stymied as to how.
Should I slice it and fry it first? Toss the whole uncooked piece in with the soup and let it slow-cook? Should I remove some of the fat? Soak it to remove salt?
Recipes on the internet are all over the place on this.
Has anyone made soup with salt pork? I’m also wondering if it will impart enough pork-flavor, or should I pick up a ham bone as well?
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