Pickled Pork

Pickled Pork is an inexpensive cut of meat and is much cheaper than corned beef. Each time we advertise pickled pork in store we get literally hundreds of questions about how to cook it and what it tastes like. Most of the time we advise people to cook it similar to the way you would silverside or corned beef. This recipe is a little different to one I would use for corned beef as it’s not so sweet and has vinegar in it.

Next week I’ll post my corned beef recipe so you can see the differences. Most of the ingredients are what I call ‘basics’. You will probably have most of them in the back of your cupboard.

Once again I’ll be using this piece of meat for two meals making ‘hashes’ with the leftovers tomorrow.

Ingredients:

2.5kg Boneless Pickled Pork.
2 medium-sized onions
3 sticks of celery
2 medium carrots
3 cloves of garlic
1 tsp pepper corns
6 whole cloves
4 tbsp brown sugar
4 tbsp white vinegar

Method:

Roughly chop all veg.
Place this along with all of the other ingredients in a large pot.
Fill the pot with water until your piece of pork is just covered.
Cover and bring to the boil.
Reduce to a simmer and cook for at least 2hrs or until meat is tender.

Sorry, it’s not the best picture! You can remove the fat before you slice it if you like.

Hints and Tips:

You can use a slow cooker rather than a pot. Put it on low in the morning before you leave for work and when you get home dinner will be ready.
You can use a bone in a piece of pork. It will require around half an hour longer cooking in a pot.
If serving hot, leave in cooking stock until your ready to serve.
If serving cold, let your meat cool completely in the stock.