SEVEN DAY PICKLED PORK
Number Of Ingredients 10
Steps:
- Directions: Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses. Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece. 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. Simmer 5 minutes. Remove from heat and let cool to the touch. 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. Remove pork from brine; freeze or use within two weeks.
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.
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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