Pork

Preparation

1. Bland

   Step 1

   These seasonings go best with pork: caraway seeds, cardamom (about 1 teaspoon per 4 servings), chervil, cloves (four or five in the marinade), coriander, cumin, fennel (rub 1/2 teaspoon onto a roast), juniper berries, marjoram, oregano, paprika, rosemary, and sage.

2. Dry

   Step 2

   Slice it and place in a pan. Bring some some stock, broth, bouillon, or whatever to a boil and pour it over the meat. Cover and let sit for a few minutes. Hopefully it will soak up some of the moisture.

3. Salty

   Step 3

   If salt pork is too salty, blanch it by dropping it into water that is just simmering for 2 minutes. When you remove it, plunge it into a bowl of cold water to stop it from cooking. You can do this with a big chunk of salt pork or with small pieces. Lower small pieces into the water in a sieve so they’ll be easier to retrieve.