I’ve been skipping rice during dinner for the past month or so. My usual dinner fare is this: a salad of romaine lettuce, arugula, cucumbers with roasted sesame (or Caesar) dressing, plus protein, which in this case is tamarind- marinated, pan-fried chicken breast fillet.
Two weeks ago I started my salt pork experiment. Here is the result, after 14 days of curing. I learned the following regarding its use: (1) to fry and eat it like bacon, boil it for 15 minutes, let it rest for 5 minutes before slicing thinly and pan frying; (2) to use it as recado for sauteed dishes and soups, boil it for 5 minutes, let it rest for another 5 minutes before slicing then render the fat in a hot pan and use it for stir-frying. It’s very tasty!