RECIPES USING SALT PORK RECIPES

Steps:

• Place beans and baking soda in a large bowl. Add enough water to cover by 2 inches. Let soak, overnight, at room temperature.
• If using salt pork, bring a large saucepan of water to a boil over high heat. Add salt pork and cook for 10 minutes. Drain and let cool.
• Cut salt pork or pancetta into 1/2-inch cubes. Place in a medium saucepan and add enough water to cover by 1/2 inch. Bring to a simmer over medium heat. Add rosemary and continue cooking until tender, adding more water as necessary to keep meat covered by 1/4 inch, about 30 minutes for salt pork or 10 minutes for pancetta. Remove from heat and set aside.
• Drain beans and place in a medium saucepan. Add enough fresh water to cover by 2 inches. Bring to a simmer over medium-high heat and cook until tender, about 35 minutes, skimming any impurities that rise to the surface. Remove from heat and set aside.
• Heat oil in a large saucepan over medium-high heat. Add onion, garlic, prosciutto, and parsley; cook, stirring, until onion and garlic are lightly golden, about 8 minutes. Add tomatoes and cook until softened, about 5 minutes. Drain salt pork or pancetta and add to pan, along with beans and their cooking liquid. Bring to a simmer, skimming surface as necessary. Partially cover saucepan, reduce heat and gently simmer until beans are tender and salt pork is translucent, about 20 minutes.
• Drizzle with olive oil and season with salt; serve with bread.

Steps:

• Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel- lined plate to drain. Set aside. DO AHEAD: Salt pork can be blanched 1 day ahead. Cover and chill.
• Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan.
• Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.
• Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter.
• Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD: Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing.
• Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.