EDIT: I would recommend cooking the pickled pork before eating, I don't think this intended to eat straight out of the brine solution. It is used as a seasoning meat in recipes.
I ran across this the other day in a white beans and rice video by James Beard winning Cajun chef Jean-Paul Bourgeois. I've been playing around with white bean recipes ever since eating the ones at Laura's II in Lafayette last fall. Those were the best beans I've ever had.
Chef Jean-Paul's recipe calls for pickled pork, which I had to research a little. It is not widely known outside of Southern Louisiana, mainly known in the New Orleans area, and was a way to preserve pork before refrigeration. It is generally used as a seasoning meat like Tasso. Since I don't have access to pickled pork around here I decided to make some. I am using Alton Brown's recipe. He used it in the Good Eats "Creole in a Bowl" episode in the red beans and rice and several online Cajun/Creole recipes recommend Alton's pickled pork recipe.
Pickled Pork
Prep: 10 minutes
Cook: 13 minutes
Inactive (refrigerator): 3 days
Yield: 1 1/2 lbs
Ingredients
2 cups water
1 cup apple cider vinegar (Steen's cane vinegar would be good too)
1/4 cup Kosher salt
6 cloves garlic, peeled and crushed
2T sugar
2T yellow mustard seeds
2T hot sauce (I used my Texas Dave's of coarse)
1T celery seeds
1 bay leaf
1/4t black pepper corns
8 Oz. ice, by weight
1 1/2 lbs pork butt diced into 2" cubes
Combine all but the pork and ice in a pan on the stove. Bring to a boil. Low boil for 3 minutes, turn off, and add ice. Once cool, put the pork into a zip lock bag and pour the pickle brine over it. Place in a pan to catch leaks and refrigerate for 3 days, mixing the bag contents at least twice a day. Use or freeze when the pickling is finished.
I'll let you know how this (and the beans) turns out.
I ran across this the other day in a white beans and rice video by James Beard winning Cajun chef Jean-Paul Bourgeois. I've been playing around with white bean recipes ever since eating the ones at Laura's II in Lafayette last fall. Those were the best beans I've ever had.
Chef Jean-Paul's recipe calls for pickled pork, which I had to research a little. It is not widely known outside of Southern Louisiana, mainly known in the New Orleans area, and was a way to preserve pork before refrigeration. It is generally used as a seasoning meat like Tasso. Since I don't have access to pickled pork around here I decided to make some. I am using Alton Brown's recipe. He used it in the Good Eats "Creole in a Bowl" episode in the red beans and rice and several online Cajun/Creole recipes recommend Alton's pickled pork recipe.
Pickled Pork
Prep: 10 minutes
Cook: 13 minutes
Inactive (refrigerator): 3 days
Yield: 1 1/2 lbs
Ingredients
2 cups water
1 cup apple cider vinegar (Steen's cane vinegar would be good too)
1/4 cup Kosher salt
6 cloves garlic, peeled and crushed
2T sugar
2T yellow mustard seeds
2T hot sauce (I used my Texas Dave's of coarse)
1T celery seeds
1 bay leaf
1/4t black pepper corns
8 Oz. ice, by weight
1 1/2 lbs pork butt diced into 2" cubes
Combine all but the pork and ice in a pan on the stove. Bring to a boil. Low boil for 3 minutes, turn off, and add ice. Once cool, put the pork into a zip lock bag and pour the pickle brine over it. Place in a pan to catch leaks and refrigerate for 3 days, mixing the bag contents at least twice a day. Use or freeze when the pickling is finished.
I'll let you know how this (and the beans) turns out.
Comment