1. Render (slowly cook over medium-low heat to melt out the fat) the salt pork cubes in a cast-iron skillet over medium-low heat until the cubes are golden brown and crisp, 8-12 min. Remove the pork scraps with a slotted spoon and discard or reserve for another use. You should have approximately 1/3 cup (80 ml) of rendered fat remaining in the pan.
2. Add the finely chopped cold boiled potatoes to the fat in the skillet. Season with 1/8 teaspoon (0.5 g) pepper and taste for salt, adding a small amount only if needed, as the pork fat will carry residual saltiness.
3. Mix the potatoes thoroughly with the fat until every piece is coated. Cook over medium heat, stirring constantly, for 3 minutes, until the potatoes are heated through and beginning to look slightly glossy.
4. Stop stirring and let the potatoes stand undisturbed over medium heat for 8-12 minutes, until a deep golden-brown crust forms on the underside. Check by lifting one edge with a spatula: the bottom should be firm, crisp, and mahogany-brown.
5. Fold the potato cake in half as you would fold an omelet — loosen the edges, slide a wide spatula beneath one half, and fold it over the other. Turn the folded cake out onto a warmed platter and serve immediately.
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