1/2 lb lean
5 large cloves garlic
1/2 cup fresh parsley
2-3 tablespoons fresh celery leaves
1/2 teaspoon coarse kosher salt
1/4 teaspoon red hot pepper flakes
3-4 fresh sage leaves
You will need a heavy cleaver and a large
cutting board for this preparation.
Alternatively, a meat chopper or food
processor may also be used to mince all
ingredients to a spreadable paste.
For ease of preparation, purchase salt pork
which has already been sliced into strips.
Otherwise, cut the salt pork into strips
yourself. Next, cut across the strips and
continue to cut into smaller cubes until
salt pork pieces are about 1/8 inch.
Peel garlic cloves. Mash with the side of
the cleaver and add to salt pork. Sprinkle
salt pork with salt. Begin to chop with
cleaver, scooping edges into the center and
turning over the mass. Remove stems from
parsley and sage; toss over top along with
the celery leaves and hot pepper. Continue
to chop until all of the pork is evenly
chopped and has become a fine paste.
Use this as a rub for roast turkey, placing
small amounts under the skin of the breast
for extra moistness. Pile a small amount
over the top to melt down during the
roasting, which will make for a self-basting
turkey. Sprinkle the turkey lightly with
garlic powder, onion powder, salt, pepper
and paprika before roasting, if desired.
The drippings remaining at the bottom of the
pan after the turkey is roasted will make
for the most flavorful gravy ever!
This salt pork preparation can also be
sautéed as a starter for side dishes, such
as pan fried mushrooms, spinach, green
beans, stock or soup. When using for dishes
other than roast turkey, you may choose to
omit the sage.