Pickled Pork Recipes
PICKLED PORK OR PICKLE MEAT
Traditional New Orleans Red Beans and Rice is made with pickle meat. Unfortunately, it's a south Louisiana staple and not sold in many areas. Here's a great recipe for making your own.
Provided by Donna Graffagnino
Categories Roasts
Time 15m
Number Of Ingredients 12
Steps:
- 1. Add all the ingredients except the Pork to a 2 qt Saucepan. Bring to a boil. Boil for 4 minutes, then place it into a container to cool in the refrigerator. When the mixture is completely cold, add the pork.
- 2. Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.
- 3. Cover and place in the refrigerator for 4 days before using.
- 4. Any unused pickle meat can be vacuum sealed or tightly wrapped and frozen for a future use.
ROASTED PICKLED PORK
Make and share this Roasted Pickled Pork recipe from Food.com.
Provided by The Normans
Categories Pork
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat your fan forced oven to 180 degrees celsius.
- Cover the top of the pork with the olive oil and massage in well.
- Place the pork into your oven and bake for 1 hour and 15 minutes. I baked it for the first hour at 180 degrees celsius and then the last 15 minutes at 200 degrees celsius to obtain a crust on the roast.
Nutrition Facts : Calories 326.6, Fat 15, SaturatedFat 5, Cholesterol 136.5, Sodium 89.4, Protein 44.7
PICKLED PORK
I don't know if you can get pickled pork outside Australia, but it's quite common here. My mum used to by a piece of it every year for Christmas, but we buy it about once a month as it's pretty cheap and great cold on sandwiches. It's very similar to corned beef which we also cook for lunch meat so I came up with this way of cooking it to give it a flavour of its own. We love it still warm with a German type potato salad and mustard on the first night.
Provided by JustJanS
Categories Pork
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the first 7 ingredients and a couple of cups of cold water together in a saucepan large enough to hold the piece of pork.
- Add the pork and more water (enough to cover the pork); give it all a bit of a stir around to combine.
- Bring to the boil, then cover and reduce to a simmer; cook for 2 hours (40 minutes per 500g of meat).
- Allow to cool for about 2 hours in the stock.
Nutrition Facts : Calories 580.8, Fat 24.4, SaturatedFat 8.6, Cholesterol 215, Sodium 153.7, Carbohydrate 12.5, Fiber 1.7, Sugar 7.5, Protein 74
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- Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses.
- In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess.
- Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.
- Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil.
- Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least 1 week, turning each bag once daily.
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