Best 4 Pickled Pork Or Pickle Meat Recipes
**Pickled Pork or Pickle Meat: A Southern Delicacy**
In the realm of Southern cuisine, pickled pork, also known as pickle meat, stands as a testament to the region's rich culinary heritage. This savory dish, deeply rooted in tradition, has been passed down through generations, becoming a beloved delicacy enjoyed by many. The process of pickling pork involves submerging it in a brine solution, typically consisting of vinegar, water, salt, sugar, and spices, creating a tangy and flavorful meat that can be enjoyed in various ways. While the traditional preparation of pickled pork may vary from family to family, the result is always a delightful combination of salty, sour, and sweet flavors. This versatile dish can be served as an appetizer, main course, or even as a sandwich filling, making it a staple in Southern kitchens. Discover the art of pickling pork with our collection of time-honored recipes, each offering unique variations and culinary insights to tantalize your taste buds.
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.
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.
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
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
Tips:
- To ensure the best results, opt for high-quality pork meat for pickling. Look for cuts that carry minimal fat content, such as pork tenderloin.
- When selecting spices and seasonings for pickling, consider experimenting with different combinations to achieve your desired flavor profile.
- Incorporate a variety of herbs and vegetables, such as garlic, bay leaves, and peppercorns, into your pickling liquid to enhance the overall taste of the pickled pork.
- Maintain a hygienic pickling environment by thoroughly cleaning and sterilizing all equipment and containers used in the process. This will prevent contamination.
- Patience is key during the pickling process. Allow sufficient time for the pork to absorb the flavors and tenderize properly. The standard pickling time ranges from a few days to several weeks, depending on the desired level of flavor.
Conclusion:
Pickling pork is a versatile and rewarding culinary technique that offers a unique and flavorful twist to this versatile meat. By following these tips and recipes, you can create a variety of pickled pork dishes that will impress your taste buds and be a hit at any gathering. Experiment with different spices, herbs, and vegetables to explore various flavor combinations, and you'll discover the joy of homemade pickled pork that will become a staple in your culinary repertoire.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
