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It puts the beans in its hole or it gets the hose again (thelemmy.club)
submitted 4 months ago* (last edited 4 months ago) by to c/chapotraphouse@hexbear.net
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[–] 6 points 4 months ago (4 children)

An equal amount of salt and pork would make it a bit too porky. I think you should sub some of the pork out for more salt.

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  • [–] [S] 11 points 4 months ago (3 children)

    Oh that refers to Salt Pork, a method and final product of preserving pork before refrigeration was widely available. It was INCREDIBLY salty and likely needed to be soaked for hours before preparation to begin with to reduce its salt content, if anything. This slow cooking method would allow even more of the salt to be exuded from the meat and season the rest of the ingredients. I'm assuming this all gets stirred together at the end of the recipe into a bean stew much like Brazilian Feijoada.

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  • [–] 2 points 4 months ago (2 children)

    I'm familiar with salt pork, but this diagram shows the salt as separate from the pork, and at a roughly equal quantity by volume.

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  • [–] 1 point 4 months ago*

    Yeah, it's kinda wrong. It's just two pieces of salt pork. At this point in time, refrigeration did not exist so pork would spoil and become deadly within hours of slaughter. It was illegal to sell raw pork products in many countries because of Trichinella, so if you were eating pork it was either charcuterie or salt pork.

    Industrial scale farming and modern refrigeration only really made raw cuts of pork widely sellable in the 1950s.

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