Best 17 Pickled Pork Recipes

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**Pork, preserved in a tangy brine, is a culinary delight that has been enjoyed for centuries.**

From traditional German sauerbraten to Chinese char siu, pickled pork dishes can be found in cultures around the world. The process of pickling pork involves submerging it in a solution of vinegar, salt, spices, and sometimes sugar. This not only enhances the flavor of the meat but also helps to preserve it. This article will provide you with three tantalizing pickled pork recipes that are sure to elevate your taste buds. The first recipe is for a classic German sauerbraten, a dish that features tender pork shoulder marinated in a flavorful blend of red wine, vinegar, and spices. The second recipe is for a Vietnamese-style pickled pork, which uses fish sauce and rice vinegar to create a tangy and savory dish. Finally, the third recipe is for a Chinese char siu, a sweet and sticky dish made with pork belly and a combination of soy sauce, honey, and spices. With these three recipes, you'll have a range of pickled pork dishes to choose from, each offering its own unique flavor profile. So, gather your ingredients and let's embark on a culinary journey to explore the delicious world of pickled pork!

Let's cook with our recipes!

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.

SALVADORAN PULLED PORK PUPUSAS WITH PICKLED CABBAGE



Salvadoran Pulled Pork Pupusas with Pickled Cabbage image

Provided by Food Network

Categories     main-dish

Time P1DT5h25m

Yield 16 pupusas, 4 to 6 servings

Number Of Ingredients 29

1/2 medium green cabbage, shredded
1 chayote squash, shredded
2 carrots, shredded
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cider vinegar
1 cup water
1/2 teaspoon dried Mexican oregano leaves, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon brown sugar
1/2 tablespoon salt
3 pounds pork butt, trimmed and cubed
1 teaspoon salt
1 teaspoon ground black pepper
6 cups water
1 (15-ounce) can diced tomatoes
1 sweet onion, diced
2 cloves garlic
1 jalapeno, diced
1/2 teaspoon Mexican oregano
1/8 teaspoon ground cinnamon
For the corn dough:
3 1/2 cups masa harina
2 1/4 cups warm water
1/2 teaspoon salt
Olive oil
1 1/2 cups shredded Cotija cheese

Steps:

  • For the pickled cabbage: Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks covered in the refrigerator.
  • For the pork filling: Season the pork with the salt and pepper and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown.
  • Meanwhile, combine the tomatoes, onion, garlic, jalapeno, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.)
  • For the dough: In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Divide the dough into 16 golf ball size pieces. Keep the dough covered as you work.
  • To form a pupusa: Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. In the center of the disk add 2 tablespoons of the pork and 1/2 tablespoon of the shredded cheese. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 4-inches in diameter. Repeat with the remaining dough and filling.
  • Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve hot, with a serving of the pickled cabbage on the side.

PICKLED ONION AND CILANTRO COLESLAW FOR PULLED PORK



Pickled Onion and Cilantro Coleslaw for Pulled Pork image

This is an easy, flavorful coleslaw that is great as a stand-alone side dish or as a topping for fish or pulled pork tacos. This coleslaw is best when left to chill overnight.

Provided by Patty Ruth Hand Pirko

Categories     Salad     Coleslaw Recipes     No Mayo

Time 8h33m

Yield 10

Number Of Ingredients 9

1 teaspoon ground cumin
1 cup cider vinegar
½ cup white sugar
1 red onion, thinly sliced
½ cup olive oil
1 teaspoon ground cumin
1 head cabbage, thinly sliced
1 bunch cilantro, roughly chopped
salt and ground black pepper to taste

Steps:

  • Heat 1 teaspoon cumin in a small saucepan over medium heat until just toasted, about 3 minutes. Stir in vinegar and sugar. Bring to a boil; cook for 5 minutes. Add onion and reduce to a simmer. Simmer for 5 minutes. Let cool; cover and refrigerate for at least 4 hours.
  • Whisk olive oil, 1 teaspoon cumin, and 2 tablespoons juice from the pickled onions in a bowl. Mix in cabbage, cilantro, and half of the pickled onions. Stir in salt and black pepper. Refrigerate at least 4 hours.

Nutrition Facts : Calories 176 calories, Carbohydrate 18.5 g, Fat 11.1 g, Fiber 3.3 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 41.9 mg, Sugar 14.4 g

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.

BARBECUED PORK SANDWICHES WITH PICKLED RED ONION



Barbecued Pork Sandwiches with Pickled Red Onion image

Provided by Cheryl Alters Jamison

Categories     Sandwich     Citrus     Fruit     Onion     Pork     Fourth of July     Backyard BBQ     Lunch     Meat     Pork Tenderloin     Summer     Tailgating     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

Onion
1 red onion, halved, thinly sliced
1 1/2 cups boiling water
1 cup plus 2 tablespoons orange juice
6 tablespoons distilled white vinegar
1/2 teaspoon (scant) salt
Vinaigrette
1 garlic clove, peeled
1/2 teaspoon smoked salt or coarse kosher salt
3 tablespoons purchased tomato-based barbecue sauce
2 tablespoons orange juice
2 tablespoons fresh lime juice
1/2 cup olive oil
Pork
1 tablespoon coarsely ground black pepper
1 tablespoon smoked Spanish paprika (Pimentón de La Vera)*
1 teaspoon smoked salt or coarse kosher salt
2 (1-pound) pork tenderloins
Nonstick vegetable oil spray
6 large onion rolls, split, toasted
*Available at some supermarkets and specialty foods stores, and from tienda.com.

Steps:

  • For onion:
  • Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
  • For vinaigrette:
  • Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
  • For pork:
  • Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.
  • Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.
  • Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.

AREPAS WITH PULLED PORK AND PICKLED ONION



Arepas with Pulled Pork and Pickled Onion image

Categories     Fruit Juice     Onion     Pork     Bake     Marinate     Cocktail Party     Cinco de Mayo     Vinegar     Mozzarella     Orange     Spice     Pan-Fry     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 26

For pickled onion
1 medium red onion, cut into 3/4-inch-wide wedges, then very thinly sliced crosswise
1 to 2 fresh habanero or Scotch bonnet chiles, seeded, deveined, and very finely chopped
1/2 cup distilled white vinegar
1/2 teaspoon dried oregano (preferably Mexican), crumbled
1/2 teaspoon salt, or to taste
For pork
1/2 teaspoon cumin seeds
1/4 teaspoon whole allspice
1/2 teaspoon black peppercorns
2 tablespoons achiote (annatto) seeds
6 large garlic cloves, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried oregano (preferably Mexican), crumbled
1/3 cup fresh orange juice
1/3 cup distilled white vinegar
3 pound pork shoulder chops (3/4 inch thick)
1/2 cup water
For arepas
3 cups whole milk
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/2 cups white arepa flour
1 tablespoon sugar
1 teaspoon salt
1 cup coarsely grated mozzarella (5 ounces)
2 1/2 tablespoons vegetable oil

Steps:

  • Make pickled onion:
  • Stir together all pickled onion ingredients in a bowl and chill, covered, at least 12 hours.
  • Marinate pork while onion chills:
  • Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes. Finely grind toasted spices with achiote in an electric coffee/spice grinder or with a mortar and pestle. Mince garlic and mash to a paste with salt using a heavy knife, then transfer to a 2 1/2- to 3-quart shallow glass or ceramic baking dish. Stir in spice mixture, oregano, orange juice, and vinegar. Add pork and rub meat all over with marinade. Marinate pork, covered and chilled, at least 2 hours.
  • Cook pork while onion chills:
  • Preheat oven to 325°F.
  • Bring pork to room temperature, then add water to baking dish and cover tightly with foil. Bake in middle of oven until very tender, 1 3/4 to 2 hours. (Leave oven on.)
  • Uncover pork and, when cool enough to handle, shred meat on a cutting board, discarding bones and excess fat. Transfer meat and any juices accumulated on cutting board to baking dish.
  • Make arepas while pork cooks:
  • Bring milk to a simmer in a small saucepan, then remove from heat and reserve 1/2 cup in a small bowl. Add butter to remaining 2 1/2 cups hot milk and stir until melted.
  • Toss together arepa flour, sugar, salt, and mozzarella in a large bowl. Add hot milk with butter and stir until combined. Let mixture stand until milk is absorbed, 1 to 2 minutes (dough will be soft; it will continue to stiffen as it stands).
  • Form 1 level tablespoon dough into a ball. Flatten ball to a 1 1/2- to 1 3/4-inch-diameter disk and transfer to a wax-paper-lined tray. Form more disks with remaining dough in same manner, stirring in some of reserved milk if dough becomes too stiff and edges of disks crack when flattened.
  • Heat 1/2 tablespoon oil in a 12-inch nonstick skillet over moderately low heat until hot, then cook arepas in batches of 10 to 12, turning over once, until golden in patches, 8 to 12 minutes total. (Add more oil to skillet between batches as needed.) Transfer to baking sheets as cooked.
  • Reheat arepas in batches as needed, covered with foil, until heated through, 10 to 15 minutes, then top with pork and pickled onion. Serve warm.

PULLED PORK SANDWICHES WITH PICKLED ONION SLAW



Pulled Pork Sandwiches With Pickled Onion Slaw image

This was published in the September 2012 Ladies' Home Journal and I didn't want to lose the recipe! Fast and easy meal, especially when serving a large group of people.

Provided by moose_kristi

Categories     Pork

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon kosher salt
4 lbs boneless pork shoulder, excess fat trimmed
5 garlic cloves, crushed
1 teaspoon cumin seed
1/2 cup apple cider vinegar, divided
1 tablespoon sugar
1 teaspoon celery seed
1 1/2 large red onions, thinly sliced root to tip
1/2 cup cilantro, coarsely chopped
1/3 cup barbecue sauce
2 teaspoons Tabasco sauce or 2 teaspoons hot sauce
8 brioche bread or 8 hamburger buns

Steps:

  • Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
  • Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
  • Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
  • Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.

PULLED PORK SLIDERS WITH MUSTARD BBQ SAUCE AND PICKLED ONIONS



Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield Serves 4

Number Of Ingredients 27

1 medium thinly sliced red onion
1/2 teaspoon garlic
1 jalapeno pepper, cored, seeded, and julienned
1/4 cup sugar
3/4 cup cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup yellow mustard
2 tablespoons minced garlic
1/4 cup cider vinegar (store brand)
1 cup barbecue sauce
3 cups of braised, shredded pork shoulder, such as Slow Cooked Orange Pork Roast Tacos
12 mini hamburger buns or dinner rolls sliced in half
1 medium onion, chopped
1 (10-pound) bone-in pork shoulder, picnic cut
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup orange marmalade
20 corn tortillas
Cabbage Slaw, recipe follows
1 head red cabbage, shredded
4 medium carrots, coarsely grated
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • FOR THE ONION:
  • In a medium pot, combine all ingredients except onions with 3/4 cup water. Bring to a boil, add the onions, and remove from heat. Let sit until cooled, about 1 hour. Serve with sliders.
  • FOR THE MUSTARD BBQ SAUCE:
  • In a small saucepan over medium heat, whisk all the ingredients together. Cook for 5 minutes and remove from heat.
  • FOR THE SLIDERS:
  • Place a heaping tablespoon of pulled pork on the bottom halves of the rolls. Drizzle with the barbecue sauce, top with some of the pickled red, and place the remaining roll halves on top.
  • Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
  • Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
  • Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
  • Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.

CRISPY PORK WITH ASPARAGUS AND PICKLED ONIONS



Crispy Pork with Asparagus and Pickled Onions image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 12h50m

Yield 1 serving

Number Of Ingredients 21

7 ounces pork shoulder
2 ounces orange juice
Juice of 1/2 lemon
Canola oil, for frying
2 tablespoons flour
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
1 clove garlic, crushed
1 ounce red wine vinegar
1 teaspoon sugar
1 slice red onion, cut into a julienne
1/2 tablespoon unsalted butter
1 clove garlic
4 to 5 asparagus spears, halved (about 2 ounces)
Kosher salt and freshly ground black pepper
1/2 cup fresh basil leaves
2 tablespoons olive oil
2 teaspoons pine nuts
1/3 teaspoon minced garlic
5 teaspoons grated Parmesan
Kosher salt and freshly ground black pepper

Steps:

  • For the pork: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.
  • Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender, about 4 hours. Let cool until firm.
  • Heat the oil in a deep fryer or large pot. Combine the flour, cornstarch, salt and pepper in a shallow bowl. Dredge the pork in the flour mixture and fry until warmed through and crispy, 4 to 5 minutes.
  • For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and stir to dissolve. Pour over the red onions in a heat-proof bowl. Let stand until room temperature and then refrigerate overnight.
  • For the asparagus: Heat the butter and garlic in a skillet over medium-high heat. Add the asparagus and saute until crisp-tender, about 5 minutes. Season with salt and pepper.
  • For the pesto: Puree the basil, olive oil, pine nuts and garlic in a blender. Transfer the mixture to a bowl and fold in the Parmesan and season with salt and pepper.
  • For plating: Put the asparagus on a plate. Add the crispy pork and top with the pesto and pickled red onions.

TOMATILLO PORK BRAISE WITH PICKLED CHILIS (PUERCO EN SALSA VERDE



Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde image

Here is an excellent recipe for the Crock-Pot from Chef Rick Bayless. Just add the ingredients, set the dial and forget it! The aromas eminating from this pork stew as it is cooking is simply scrumtious. But before you start cooking - look at the different variations that enhance the flavors of this recipe. The variations change the entire taste of the original!

Provided by Witch Doctor

Categories     Stew

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs tomatillos, husked, rinsed and cut into 1 inch pieces
3 garlic cloves, peeled and halved
3 -4 canned pickled jalapeno peppers, stemmed, halved and seeds scraped out
1/2 cup loosely packed roughly chopped fresh cilantro (divided use)
salt
1 1/2-2 lbs boneless pork shoulder, cut into 1 inch cubes
1 tablespoon Worcestershire sauce
2 (15 ounce) cans large white great northern beans, drained (or 3 1/2 cups home cooked beans)
1/2 teaspoon sugar, if needed

Steps:

  • Scoop the tomatillos into a slow cooker and spread them in an even layer. Scatter on the garlic, jalapenos and half of the cilantro. Sprinkle evenly with 1 ½ tsp salt.
  • In a large bowl, combine the pork and Worcestershire sauce, mixing until the cubes are well coated. Distribute the meat over the tomatillo mixture. Cover and slow cook on high for 6 hours.
  • With a pair of tongs, remove the pork to a bowl. Tip or ladle the sauce mixture into a blender and add the remaining cilantro. Cover loosely and blend until smooth; return the mixture to the slow cooker. Stir in the drained beans, taste and add salt as necessary; Stir in a little water if the sauce has thickened beyond the consistency of a light cream soup. Add a little sugar if the sauce is too tart. Return the meat to the pot, let everything warm through and serve.
  • Variations:.
  • This dish can be cooked in a Dutch oven instead of the slow cooker. In a medium large (4 to 6 quart) heavy pot or Dutch oven, layer the tomatillos, flavorings and meat as described above. Cover with the sauce, set the lid in place and braise in a 3000F oven for 2 ½ to 3 hours, until the pork is completely tender. Complete the dish as described above.
  • The beans can be replaced with potatoes or small sweet turnips (cut into wedges) or carrots (2 inch lengths cut into sticks). Toss them with a little salt and place them on top of the sauce ingredients before layering in the pork. Take them out with the meat while you finish the sauce.
  • Add a big handful of spinach to the blender when pureeing the sauce; a few Tbsp of Mexican Crema or heavy cream works magic on this spinach enhanced sauce. Epazote may be used in place of the cilantro.
  • This dish is perfect made with 2 pounds boneless, skinless chicken thighs. Or replace the pork shoulder with 1 inch pieces of beef chuck; double the cilantro and use 2 poblanos. The beef will benefit greatly from browning before slow cooking.
  • Either brown the cubed pork in a little oil in a single layer in a large skillet, or spread it out on an oiled baking sheet (with sides) and slide it close up under a broiler. Slide the browned meat into the slow cooker.

Nutrition Facts : Calories 463.1, Fat 24.7, SaturatedFat 8.3, Cholesterol 80.6, Sodium 293, Carbohydrate 31.9, Fiber 10.3, Sugar 5.4, Protein 29.5

ROAST PORK BELLY TOASTS WITH BLOOD-ORANGE BBQ SAUCE AND PICKLED RED ONION



Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion image

This meltingly tender pork belly is an impressive yet surprisingly easy hors d'oeuvre to make-all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

Provided by Lauryn Tyrell

Categories     Bread     Onion     Pork     Appetizer     Christmas     Orange     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 40 hors d'oeuvres

Number Of Ingredients 29

For the pork belly:
One 2-pound piece of boneless, skinless pork belly
Kosher salt and freshly ground black pepper
1 large onion, cut into thick wedges
1/2 fennel bulb, cut in thirds, fronds reserved
2 to 3 sprigs thyme
4 strips blood orange or regular orange zest
1/4 cup extra-virgin olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
For the pickled red onion:
1/4 cup red-wine vinegar
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/2 medium red onion, thinly sliced
For the blood orange BBQ sauce:
2 tablespoons neutral vegetable oil, such as grapeseed
1/2 fennel bulb, minced (about 1/4 cup)
1/2 large shallot, minced (about 1/4 cup)
1/4 teaspoon kosher salt
2 tablespoons granulated sugar
2 tablespoons red-wine vinegar
1 bay leaf
1 star anise
1 cup blood orange or regular orange juice (from 4 to 6 oranges, or store bought)
To serve:
1 large baguette or 2 medium baguettes, cut into 40 1/4-inch thick slices and toasted
Reserved fennel fronds, roughly chopped
Flaky sea salt, such as Maldon, for sprinkling

Steps:

  • Cook the pork belly:
  • Preheat the oven to 325°F. With a very sharp knife, score the fat of the pork belly into 1/2-inch diagonal lines starting at one corner; repeat going the opposite direction to create a 1/2-inch cross-hatch pattern. Season very generously with salt and pepper on both sides of the pork.
  • Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan. Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly. Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours.
  • To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish. Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items.
  • Make the pickled red onions:
  • Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve. Add the sliced onion and let sit at room temperature for at least 1 hour (or refrigerate at least overnight and up to 1 week).
  • Make the BBQ sauce:
  • In a small saucepan over medium heat, warm the oil. Add the fennel, shallot, and salt. Cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the sugar, vinegar, bay leaf, star anise, and juice. Raise the heat to bring the mixture to a boil, then reduce to a simmer and cook until sauce has thickened enough to coat the pork and reduced by two thirds, about 20 minutes. Set aside.
  • Assemble the toasts:
  • When ready to serve, heat the broiler. Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds. Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped. Place one piece of pork on each toast; top with a little more sauce, pickled red onion, fennel fronds, and a pinch of flaky sea salt.

PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD



Peanut Smoked Pork Loin with Peanut Butter BBQ Sauce and Carrot and Pickled Onion Salad image

Provided by Brad Sorenson

Categories     main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 23

2 cups peanut shells, from roasted peanuts
2 pork loins, trimmed, about 1/2 pounds each
Kosher salt and freshly ground black pepper
Steak seasoning (recommended: Montreal) or other quality steak seasoning
Carrot pickled onion salad, recipe follows
2 cups ketchup
3/4 cup apple cider vinegar
1/4 cup tomato paste
3/4 cup peanut butter
2 tablespoons Dijon mustard
4 tablespoons ancho chili powder
4 tablespoons prepared barbecue sauce
3 ounces bourbon
1 small red onion, sliced thin
2 cups apple cider vinegar
3 tablespoons sugar
3 tablespoons kosher salt, plus more for seasoning
3 carrots, peeled and julienned
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped roasted peanuts
1 orange, zested and juiced
2 tablespoons peanut oil
Freshly ground black pepper

Steps:

  • Preheat the grill. Soak the peanut shells in water for 45 minutes.
  • Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
  • Preheat the oven to 400 degrees F.
  • Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
  • Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
  • Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
  • Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
  • To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

TAIWANESE GROUND PORK AND PICKLED CUCUMBERS



Taiwanese Ground Pork and Pickled Cucumbers image

This is a Taiwanese-style minced pork, usually eaten over rice with a vegetable. Can easily double or triple the recipe if needed.

Provided by CollinW

Categories     World Cuisine Recipes     Asian     Chinese

Time 32m

Yield 2

Number Of Ingredients 15

1 tablespoon Chinese rice wine
1 tablespoon soy sauce paste
1 tablespoon soy sauce
1 teaspoon white sugar
3 dashes ground white pepper
½ pound ground pork
⅓ cup Taiwanese pickled cucumbers with brine, chopped
1 tablespoon vegetable oil
2 small shallots, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger
¼ teaspoon ground star anise
1 ½ cups water
¼ teaspoon sesame oil
2 green onions, chopped

Steps:

  • Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
  • Mix ground pork with brine from cucumbers together in a bowl.
  • Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
  • Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
  • Top pork mixture with sesame oil and green onions.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 11 g, Cholesterol 73.3 mg, Fat 23.8 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 1282 mg, Sugar 3.4 g

PICKLED PORK - ALTON BROWN



Pickled Pork - Alton Brown image

From "Good Eats," episode "American Classics III." Used to make Red Beans and Rice. Note that this is a flavoring method, and is not edible as is; it still has to be cooked first!

Provided by DrGaellon

Categories     Pork

Time P3D

Yield 1 1/2 lb, 6 serving(s)

Number Of Ingredients 12

2 tablespoons yellow mustard seeds
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon black peppercorns
2 tablespoons hot sauce
1 cup cider vinegar
2 tablespoons sugar
1/4 cup kosher salt
6 garlic cloves, peeled and crushed
2 cups water
1/2 lb ice
1 1/2 lbs boneless pork butt

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!

Nutrition Facts : Calories 303.1, Fat 19.2, SaturatedFat 6.2, Cholesterol 74.8, Sodium 4915.7, Carbohydrate 7.4, Fiber 0.8, Sugar 4.7, Protein 22.6

VIETNAMESE PORK CHOPS WITH PICKLED WATERMELON



Vietnamese Pork Chops with Pickled Watermelon image

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

Provided by Susan Spungen

Categories     Dinner     Buffet     Watermelon     Arugula     Summer     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 18

Pork Chops:
2 small shallots, thinly sliced into rings
1/4 cup reduced-sodium soy sauce
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons sugar
1/2 teaspoon Sriracha
4 1"-thick bone-in pork chops (about 2 1/2 pounds total)
Salad:
6 tablespoons vegetable oil, divided
4 small shallots, thinly sliced
Kosher salt
1 tablespoon unseasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon sugar
Freshly ground black pepper
4 cups trimmed purslane or arugula
1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced
1/2 cup Pickled Watermelon Rind , thinly sliced

Steps:

  • Pork Chops:
  • Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
  • Prepare grill for medium-high heat.
  • Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
  • Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
  • Salad:
  • Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
  • Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
  • Serve pork chops with watermelon salad topped with fried shallots.

INSTANT POT® PORK CARNITAS TACO BOWLS WITH PICKLED ONIONS



Instant Pot® Pork Carnitas Taco Bowls with Pickled Onions image

Craving an authentic carnitas taco, but don't have time to slow-cook pork all day? Thanks to the Instant Pot® and just the right kind of seasoning, juicy and tender pork shoulder can be made in a snap. These tasty bowls are topped with Cotija cheese, tangy quick-pickled red onions, avocado, cilantro and a delicious tomatillo sauce.

Provided by Betty Crocker Kitchens

Time 2h30m

Yield 16

Number Of Ingredients 17

1 tablespoon vegetable oil
2 1/2 lb boneless pork shoulder, trimmed and cut in 4 pieces
1 cup chopped yellow onions
3 cloves garlic, finely chopped
3/4 cup tomatillo salsa
1 package (0.85 oz) Old El Paso™ pork carnitas slow cooker seasoning mix
2 tablespoons fresh lime juice
1 cup water
1/2 cup cider vinegar
2 tablespoons sugar
1 teaspoon salt
1 large red onion, thinly sliced
2 packages Old El Paso™ soft flour tortilla bowls (16 total)
1 cup tomatillo salsa
1 cup crumbled Cotija cheese
2 medium avocados, peeled, pitted and chopped
1/2 cup chopped fresh cilantro

Steps:

  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; sear 3 to 5 minutes on all sides until browned. Add yellow onions and garlic; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Select CANCEL; stir in 3/4 cup tomatillo salsa and seasoning mix.
  • Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 90 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
  • Transfer pork to cutting board; shred with two forks. Reserve 1/2 cup cooking liquid. Discard remaining cooking liquid. Return pork, reserved cooking liquid and lime juice to the insert. Stir to combine.
  • Meanwhile, beat water, vinegar, sugar and salt in medium bowl with whisk until sugar and salt dissolve. Add red onion; toss to coat. Let stand at room temperature 1 hour. Cover and refrigerate until ready to use. Drain before using.
  • Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift pork out of cooking liquid; divide among tortilla bowls. Top with remaining tomatillo salsa, pickled onions, Cotija cheese, avocados and cilantro.

Nutrition Facts : Calories 310, Carbohydrate 19 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Taco Bowl, Sodium 650 mg, Sugar 2 g, TransFat 0 g

TANGY SLOW-COOKER PICKLED PEPPER PORK MELTS



Tangy Slow-Cooker Pickled Pepper Pork Melts image

Skip a trip to the deli, and slow cook a batch of tangy, spicy pork for a cheesy sandwich that's packed with irresistible flavors and textures.

Provided by Cindy Rahe

Categories     Entree

Time 6h15m

Yield 6

Number Of Ingredients 11

3 lb boneless country-style pork ribs, cut into large chunks
1 teaspoon salt
1/2 teaspoon pepper
1/2 onion, sliced
2 cloves garlic, smashed
1 cup pickled peppers (such as a mixture of jalapeños and sweet cherry peppers)
1/3 cup pickled pepper liquid (again, a mixture is nice)
1/3 cup Progresso™ unsalted chicken broth (from 32-oz carton)
1 teaspoon dried oregano leaves
6 to 8 sandwich rolls, split
6 to 8 slices pepper Jack cheese

Steps:

  • Season pork with salt and pepper; place in slow cooker. Add onion, garlic, pickled peppers, pickled pepper liquid, chicken broth and oregano. Cover and cook on Low heat setting 6 hours.
  • Set oven control to broil. Toast split sandwich rolls with tops 4 to 6 inches from heat until golden.
  • Cut cheese slices in half diagonally. Pile each roll with pork mixture, and top with 2 halves of cheese. Broil until cheese is melted. Serve warm.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • Choose the right pork: Use a pork shoulder or pork butt for the best results. These cuts are well-marbled and will become tender and flavorful when pickled.
  • Use a flavorful brine: The brine is what will flavor the pork, so make sure to use a flavorful combination of spices, herbs, and liquids. You can use a simple brine made with water, salt, and sugar, or you can get more creative by adding other ingredients like garlic, peppercorns, bay leaves, or juniper berries.
  • Brine the pork for at least 12 hours: The longer you brine the pork, the more flavorful it will be. If you're short on time, you can brine the pork for as little as 6 hours, but 12 hours is ideal.
  • Cook the pork slowly: After the pork has been brined, it needs to be cooked slowly and gently. This will help to keep the pork moist and tender. You can cook the pork in a slow cooker, in the oven, or on the stovetop.
  • Serve the pork with your favorite sides: Pickled pork is a versatile dish that can be served with a variety of sides. Some popular options include mashed potatoes, roasted vegetables, and sauerkraut.

Conclusion:

Pickled pork is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your pickled pork turns out perfectly every time. So next time you're looking for a new and exciting way to cook pork, give pickled pork a try!

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