Fried Fatback (also known as Streak O’Lean)

This dish is as luxuriously porky as food can be. Also known as “streak o’lean” (lean it ain’t), just don’t let your doctor know you are indulging in this not-too-healthy, but deliciously tasty, dish.

½ to 1 pound fatback or streak o’lean

2 tablespoons all-purpose flour

1¼ cups milk

Salt and pepper

Cut the fatback into ¼-inch slices. Soak in water for 30 to 40 minutes. Shake off the excess water. In a cast-iron skillet on medium heat fry the fatback, turning to cook on both sides until it is golden brown and crisp. Remove the meat from the skillet.

To make the gravy, reserve 2 tablespoons of the drippings in the skillet after removing the meat. Add the flour to the drippings, stirring with a fork or whisk until smooth. Stir in the milk a little at a time and cook, stirring constantly, until the desired thickness is reached. Add the salt and pepper to taste. Pour over the fatback and enjoy.

YIELD: 4 TO 6 SERVINGS