Pioneer
Salt Pork and Potatoes with Onion Gravy
Simple, filling, unforgettable
New Brunswick historical recordSalt pork was the meat of the Depression in New Brunswick — cheap, preserved, full of fat for energy. Fried crisp and served over boiled potatoes with a simple onion gravy made from the drippings, this was supper three nights a week in lean households.
Source: New Brunswick historical record
Ingredients
- ½ lb salt pork, sliced ¼-inch thick
- 6 medium potatoes, peeled and halved
- 1 large onion, sliced thin
- 2 tbsp flour
- 1½ cups water or milk
- Black pepper
Instructions
- Soak salt pork slices in cold water for 30 minutes to reduce saltiness. Pat dry.
- Boil potatoes in salted water until tender, about 20 minutes. Drain.
- Fry salt pork slices in a cast iron skillet over medium heat until golden and crisp on both sides. Remove and keep warm.
- In the same skillet with the drippings, fry onion until golden and soft, about 10 minutes.
- Sprinkle flour over onions and stir to coat. Cook 1 minute.
- Gradually add water or milk, stirring constantly, until gravy is smooth and thickened. Season with pepper.
- Serve potatoes with pork slices on top and gravy poured over.
✦ Kitchen Notes
- The rendered fat from the salt pork was saved and used for the next day's cooking — not a drop wasted.