Fried Salt Pork with Codfish

Ingredients

• 8 ounces Salt pork (Cut into 1/4-inch thick slices)
• 8 ounces Salt cod (Dried, boneless)
• 4 cups Water (For soaking cod)
• 6 tablespoons Butter (For drawn butter sauce)
• 2 tablespoons All-purpose flour (For drawn butter sauce)
• 1 cup Water (For drawn butter sauce)
• 1 pinch Salt (To taste, for drawn butter sauce)
• 1 pinch Black pepper (To taste, for drawn butter sauce)
• 1.5 pounds Potatoes (For serving)
• 1 pound Beets (For serving)

Instructions

1. 1Place the salt cod in a bowl and cover with lukewarm water. Let it soak for at least 2 hours, or up to 8 hours, changing the water every 2 hours. This removes excess salt. Place on the back of the range (or a warm spot) to soften further.
2. 2Cut the salt pork into 1/4-inch thick slices. Make gashes about 1/3 inch apart in the slices, nearly to the rind. This helps the pork cook evenly and become crispy.
3. 3Place the salt pork slices in a hot frying pan. Fry until brown and crisp, turning occasionally. Drain off excess fat from the pan as it renders.
4. 4Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to make a roux. Gradually whisk in the water until smooth. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
5. 5Boil potatoes and beets separately until tender. Peel and slice or dice as desired.
6. 6Arrange the fried salt pork on a platter. Surround with the softened codfish. Serve with Drawn Butter Sauce, boiled potatoes, and beets.