Fried Salt Pork with Milk Gravy

Ingredients

• 12 oz salt pork, sliced 1/4 inch thick
• 2 cups whole milk, for soaking
• 1/2 cup fine yellow cornmeal
• 1/4 cup all-purpose flour
• 1 tsp coarsely ground black pepper, divided
• 2 tbsp all-purpose flour, for the gravy
• 1 1/2 cups whole milk, for the gravy
• 1/4 tsp kosher salt, plus more to taste

Before you cook

• Slice the salt pork into quarter-inch slabs and cut off the rind if it is still attached.
• Lay the slices in a shallow dish and pour the 2 cups milk over them.
• Soak for 20 minutes to pull out some of the salt, then drain and pat the slices dry.
• Whisk the cornmeal, 1/4 cup flour and 1/2 teaspoon of the black pepper together in a shallow dish.

Steps

1. Press each slice of salt pork into the cornmeal mixture, coating both sides, and shake off the loose meal.
2. Lay the slices in a cold 12-inch cast-iron skillet.
3. Set the skillet over medium heat and fry for 6 to 8 minutes, until the undersides are golden and a good pool of fat has rendered out.
4. Turn the slices with tongs and fry 5 minutes more, until both sides are crisp and curled.
5. Lift the pork onto a paper-towel-lined plate.
6. Pour off all but 3 tablespoons of the fat from the skillet, leaving the browned bits behind.
7. Sprinkle the 2 tablespoons flour into the hot fat and stir constantly for 2 minutes, until the roux smells nutty.
8. Pour in the 1 1/2 cups milk in a steady stream while whisking, working out lumps against the pan.
9. Simmer 4 to 5 minutes, whisking, until the gravy coats a spoon.
10. Stir in the remaining 1/2 teaspoon black pepper and taste before adding any salt, since the pork has seasoned the pan.
11. Serve the crisp slices with the gravy poured over boiled potatoes or biscuits alongside.