Braised Cymlings

2 ounces salt pork or slab bacon, cut into small dice 8 small young cymlings measuring 3 to 3½ inches across (about 2 ¼ pounds), peeled and cut into sixths
1 small yellow onion, minced
Salt and black pepper, to taste

I find cymlings the ideal accompaniment for roast pork, turkey, or chicken.

Fry the salt pork slowly in a large, heavy skillet over moderately low heat for 5 to 7 minutes or until most of the fat cooks out and only crisp brown bits remain. Spoon off most of the drippings but leave the bacon in the skillet.
Add the cymlings and onion, cover, and cook, turning now and then in the drippings, for 8 to 10 minutes or until tender.
Season with salt and pepper and serve.