Good morning! I wanted to share this special Southern breakfast with you: scrambled eggs with salt pork, buttered grits, sliced garden tomatoes, and yellow watermelon. And good strong coffee, of course.
Salt pork is made from the same cut as bacon—pork belly—but it’s not smoked, and it’s cured only with salt (and plenty of it). I took my small slab of salt pork, sliced some thin slices, cooked them like bacon, then cooked the eggs in the same skillet without any extra salt. Since salt pork contains no sugar, as regular bacon does, it didn’t brown when it became crisp. But it was delicious: yes, it was salty, but perfectly balanced with the eggs, and “porkier” tasting than bacon.