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
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
This recipe is due to a quest to make Donna's Red Beans and Rice in the Crockpot. She has been so helpful, but the bottom line is, pickle meat is not available up here in Nebraska! I did an internet search and found a lot of info and recipes. This is the recipe I came up with. I made her beans and rice and it was delicious....
Provided by Mary Ann Hanson
Categories Pork
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Place all ingredients except pork and ice into a nonreative pan and bring to a simmer. Simmer for a few minutes.
- 2. Turn off heat and add ice. Let mixture cool. The ice simply cools it faster. You can simply add another 2/3 cup of cold water.
- 3. Place pork into a plastic or glass container that will hold all ingredients. I used a large ziploc bag.
- 4. Pour cooled brine mixture over pork. If using a bag, squeeze out air and seal. If using another container, make sure pork in submerged in brine.
- 5. Refrigerate and stir or mix brine and pork or ziploc bag every day for three days. It can go for up to a week.
- 6. After a week, drain brine and rinse meat of spices. Use or put in a pan and freeze. Place in a bag for future use. I put the pieces of meat on a cookie sheet and froze them. I then put them in a freezer bag.
- 7. I used this in Donna's Red Beans and Rice and it was a very good flavor. I plan on trying it in baked beans and even fried rice. I diced it and browned in a little bacon fat. This is a whole new seasoning adventure!
- 8. If you think you would like different seasonings, my research found that this was OK. Just keep the sugar/salt/water/vinegar ratio the same. You can season any way you like! Love recipes like that!
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
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- Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses.
- 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.
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- 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.
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