Pickled Pork Or Pickle Meat Recipes
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
PICKLED PORK
Provided by Alton Brown
Categories main-dish
Time P3DT23m
Yield about 1 1/2 pounds
Number Of Ingredients 12
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 AKA PICKLED PORK
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
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
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