Unfortunately this recipe was never posted elsewhere on the Internet so we are forced to guess at the author's intentions.
Worse, this author did not follow the standard convention of listing ingredients in the order that they are used. They are listed nonsensically so there's hint when to use the salt pork.
That said, I would lightly brown the salt pork to generate a little more complexity in flavors. It's already cured and the preparation is going to cook for hours in the oven.
I would likely add it to the onions and garlic as they are being sautéed. If you just toss them in with the tomato, it'll be fine, you just won't have some of that depth of flavor that comes from the browning (Maillard reaction).
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Worse, this author did not follow the standard convention of listing ingredients in the order that they are used. They are listed nonsensically so there's hint when to use the salt pork.
That said, I would lightly brown the salt pork to generate a little more complexity in flavors. It's already cured and the preparation is going to cook for hours in the oven.
I would likely add it to the onions and garlic as they are being sautéed. If you just toss them in with the tomato, it'll be fine, you just won't have some of that depth of flavor that comes from the browning (Maillard reaction).
Anyhow best of luck.