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Fatback is used to make lard, cracklins and as flavoring in vegetables. It can be fried, breaded and fried. It is often used in soul food and many southern style cooking as it is one of the cheapest meats. FRIED FATBACK WITH MILK GRAVY Trim off the edges of 1/4 pound fatback and knife the edges so hit won't curl up when fried. Let it stay in boilin water for about 3 minutes. Then dry it: Now put corn meal all over it and drop in a cold skillet. Cook hit slow until its brown then drain on paper. Put 2 tablespoons flour an 2 tablespoons of drippings in the skillet and brown. Add a pint of milk slow then don't stop stirring! Simmer until its thick, season with salt and pepper. Serve this with hot biscuits.
Wiki User
∙ 16y ago
Wiki User
∙ 15y agoFatback is the strip of fat from the upper part of a side of pork.
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Place the frying pan on the stove. If your fatback was not sliced when you bought it, use a sharp knife and slice about 1/4 inch thick. Lay the pieces straight in the pan. Special:Wysiwygon medium heat. Do not leave this unattended. Turn the fatback over about every 3 minutes. Continue doing this until it is crispy. The color will turn from white to a pale light brown. Drain on paper towels
