Pickle Meat Aka Pickled Pork Recipes

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PICKLED PORK OR PICKLE MEAT



Pickled Pork or Pickle Meat image

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

2 lb very very fresh pork (use center cut pork chops or a chunk from a fresh ham, cut into chunks about 2" thick)
1 qt white vinegar
1/2 c mustard seed
6 whole cloves
6 whole allspice
1/2 tsp crushed red pepper or cayenne
3 bay leaves
6 clove whole garlic
1/2 medium onion, coarsely chopped
1 Tbsp kosher salt
1 Tbsp black peppercorns
1 pinch pink meat cure

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.

PICKLED PORK



Pickled Pork image

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

3 tablespoons brown sugar
3 tablespoons white vinegar
1 onion, peeled and cut into chunks
2 garlic cloves, peeled and lightly crushed
1 teaspoon peppercorn, lightly crushed
2 slices orange peel (about 2 inches each)
1 star anise
1 1/2 kg pickled pork

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

PICKLE MEAT AKA PICKLED PORK



Pickle Meat aka Pickled Pork image

New Orleans original red beans and rice meat ingredient. I can't eat beans with out it! Sometimes I totally leave out the sausage and put in extra pickle meat! Cook time includes refrigeration time.

Provided by Malriah

Categories     Stew

Time P3DT10m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup mustard seeds
1 tablespoon celery seed
2 tablespoons hot sauce (I use Louisiana hot sauce or tabasco)
1 quart white vinegar
1 bay leaf
1 tablespoon kosher salt
12 peppercorns
6 -10 cloves garlic (depending on taste)
2 lbs boneless pork butt

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).

Nutrition Facts : Calories 632.3, Fat 40.6, SaturatedFat 12.6, Cholesterol 149.7, Sodium 2085.8, Carbohydrate 8.2, Fiber 1.9, Sugar 2, Protein 46.4

PICKLED PORK



Pickled Pork image

Provided by Alton Brown

Categories     main-dish

Time P3DT23m

Yield about 1 1/2 pounds

Number Of Ingredients 12

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

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.

PICKLE MEAT



Pickle Meat image

This recipe is due to a quest to make Donna's Red Beans and Rice in the Crockpot. She has been so helpful, but the bottom line is, pickle meat is not available up here in Nebraska! I did an internet search and found a lot of info and recipes. This is the recipe I came up with. I made her beans and rice and it was delicious....

Provided by Mary Ann Hanson

Categories     Pork

Time 1h10m

Number Of Ingredients 9

1 1/2 lb pork butt, trimmed and cubed in 2 inch pieces
2 c water
1 c apple cider vinegar
1/4 c kosher salt
3 Tbsp brown sugar
6 clove garlic, smashed
2 Tbsp hot sauce
3 Tbsp mixed pickling spice
8 oz ice

Steps:

  • 1. Place all ingredients except pork and ice into a nonreative pan and bring to a simmer. Simmer for a few minutes.
  • 2. Turn off heat and add ice. Let mixture cool. The ice simply cools it faster. You can simply add another 2/3 cup of cold water.
  • 3. Place pork into a plastic or glass container that will hold all ingredients. I used a large ziploc bag.
  • 4. Pour cooled brine mixture over pork. If using a bag, squeeze out air and seal. If using another container, make sure pork in submerged in brine.
  • 5. Refrigerate and stir or mix brine and pork or ziploc bag every day for three days. It can go for up to a week.
  • 6. After a week, drain brine and rinse meat of spices. Use or put in a pan and freeze. Place in a bag for future use. I put the pieces of meat on a cookie sheet and froze them. I then put them in a freezer bag.
  • 7. I used this in Donna's Red Beans and Rice and it was a very good flavor. I plan on trying it in baked beans and even fried rice. I diced it and browned in a little bacon fat. This is a whole new seasoning adventure!
  • 8. If you think you would like different seasonings, my research found that this was OK. Just keep the sugar/salt/water/vinegar ratio the same. You can season any way you like! Love recipes like that!

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