For more brightness and to help cut the
richness of the pork fat, I love to finish this dish with lemon zest and lemon juice.
He was born on the shaded back porch of the board and batten house, cabin really, that smelled in every
room of pork fat and greens and of Miss Mamie's Coconut Oil Soap hi mother used to wash down the floorboards.
In a medium sauté pan over medium heat, heat two
tablespoons of pork fat and cook onions until caramelized, about eight to 10 minutes (a pinch of granulated sugar will help caramelize the onions).
I will admit sometimes you have to watch those old school southerners - they can even make a bowl of green beans unhealthy with the
amount of pork fat and butter they put in them!!!
Using the same sauté pan as for the onions, melt two tablespoons
of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.
In a medium sauté pan over medium heat, heat two tablespoons
of pork fat and cook the onions until caramelized, about 8 to 10 minutes (a pinch of granulated sugar will help caramelize the onions).