Succotash

Cut the pickled pork into small 1/4-inch cubes, discarding any excess fat or cartilage.

Heat a large cast-iron skillet or heavy-bottomed pot over medium-high heat and add the cubed pickled pork. Cook for 5–7 minutes until the pork renders some of its fat and begins to brown at the edges.

Add the shelled lima beans directly to the skillet with the pork, stirring to coat them in the rendered fat. Cook for 3 minutes.

Add the corn kernels (cut from 24 ears) to the skillet and stir well. Pour in just enough water to barely cover the vegetables, about 1 cup.

Stir in the sugar and butter, breaking the butter into smaller pieces as it melts into the vegetables.

Reduce the heat to medium and simmer uncovered for 15–20 minutes, stirring occasionally, until the lima beans are tender and the corn is cooked through.

Taste the succotash and season with freshly ground pepper to your preference. Serve hot directly from the skillet or in a shallow bowl.