Pickled Pork Recipes

Steps:

• Combine mustard seeds, celery seeds, bay leaf, peppercorns, hot sauce, vinegar, sugar, salt, garlic and water in a saucepan. Place over medium-high heat until boiling, reduce to a simmer, and maintain for 3 minutes. Turn off heat and add ice.
• Cut pork butt into 2" cubes. Place in a large zip top bag. When the brine is cool, pour it in as well. Press out as much air as possible and seal the bag. Refrigerate for a minimum of 3 days, turning bag a couple of times a day.
• Keeps 2 weeks in the refrigerator; after that, drain and freeze. Note that this is NOT edible as is; it still has to be cooked!

Steps:

• Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution.
• At the end of the 10 days drain the meat and discard the liquid.
• Rinse the hocks and place in a large pot.
• ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water.
• Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water.
• When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.

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.

Steps:

• Drain pork and place in cold water to cover. Bring to boil and cook 50 minutes. Add carrots and cook 30 minutes more. Let cool in water. Drain and reserve carrots. Remove skin from pork and carve into thick slices. Set aside.
• Melt butter in small saucepan, then add flour. Stir to form a roux and cook on low heat for 1 minute. Add hot stock, whisking to form a smooth sauce. Add mustard and lemon juice. Cook 12 minutes, then season with salt and white pepper.
• Combine egg yolks with a little bit of the sauce, whisk well and add this back to saucepan, whisking over gentle heat. Place pork on serving platter and nap with sauce. Garnish with parsley and surround by cooked carrots. Serve with Bennet Potatoes.
• Preheat oil to 400 degrees F. Combine mashed potatoes with chives and fold in egg whites. Fill piping bag with 1/2-inch plain nozzle. Pipe pieces into hot oil and cook 2 minutes until crisp and golden brown. Drain on paper towels and dust with parsley.

Steps:

• Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Steps:

• Bring the water to a boil in a large saucepan. Add the remaining brine ingredients and set aside to cool. Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight.
• To cook, preheat the oven to 425 degrees.
• Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a cutting board. Cut the meat into 1/4- inch diagonal slices across the grain and fan on serving plates. Top with the Orange Cilantro Salsa and serve.
• Combine the oranges, cilantro, jalapeno, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.

Steps:

• Combine everything except pork butt in a sauce pan and boil for 5 minutes.
• Allow to cool.
• While seasoning is cooling, cut pork butt into 2 inch pieces.
• Combine pork butt and seasoning mixture in a container with a tight fitting cover.
• Stir to remove bubbles.
• Cover and refrigerate for 3 days.
• Use when making red beans and rice (just throw a cup or two in with the beans while they cook).

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.