Salt Cod and Pork Scraps

SAVEUR - - Contents -

SERVES 4–6; Photo at left Ac­tive: 1 hr. • To­tal: 13 hr.

African Nova Sco­tian teacher and artist Wendie Poitras re­calls her mother mak­ing this sim­ple potato hash of­ten. This ver­sion uses small, red pota­toes, but peeled, cubed rus­sets can be sub­sti­tuted. The sa­vory dish is fla­vored with salt cod and pork scraps—un­smoked, salted, fatty pork. The hash makes a thrifty, sat­is­fy­ing sup­per. Re­heat any left­overs in a skil­let and top with one or two fried eggs for a hearty break­fast. 1 lb. salt cod 4 small red or Yukon Gold pota­toes (12 oz.), quar­tered ¼ lb. skinned salt pork, diced 2 large yel­low onions (1½ lb.), sliced Freshly ground black pep­per 1 One day be­fore you plan to serve the dish, soak the salt cod: In a large bowl, add the cod and enough cold wa­ter to cover by 4 inches. Re­frig­er­ate for at least 12 hours, drain­ing the cod com­pletely and adding fresh wa­ter 3 times dur­ing the soak­ing to draw out the salt.

2 In a medium saucepan, add the drained cod (dis­card the soak­ing wa­ter) and enough fresh wa­ter to cover by 3 inches. Bring to a boil over medium heat, then lower the heat to sim­mer. Cook un­til the fish is ten­der but not fall­ing apart, 10–12 min­utes. Use a slot­ted spoon to transfer the cod to a small bowl and dis­card the cook­ing liq­uid.

3 Rinse out the pot, then add the pota­toes and enough cold wa­ter to cover by 3 inches. Bring to a boil over medium-high heat, then lower the heat to sim­mer. Cook un­til the pota­toes are ten­der, 6–8 min­utes, then drain and dis­card the cook­ing liq­uid. Set the cooked pota­toes aside.

4 In a large cast-iron skil­let over high heat, add the pork. Cook un­til golden brown and crispy, 5–6 min­utes. Add the onions and cook them in the pork fat un­til they are fully translu­cent and be­gin­ning to caramelize, about 10 min­utes. Add the pota­toes and salt cod to the pan, flak­ing the fish gen­tly but still leav­ing large, bite-size chunks as you stir to com­bine. Sea­son with freshly ground black pep­per and serve hot.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.