Coq au Vin

Procedure

1. Cut the salt pork or bacon into bâtonnet shapes, 1 × ¼×¼ in. (2 × ½ × ½ cm).
2. Place the bacon pieces in a saucepan. Cover with cold water. Bring to a boil and drain.
3. Add the oil to a large sauté pan and place over moderate heat. When hot, add the blanched bacon. Sauté until lightly browned. Remove with a slotted spoon and set aside.