Pickled pork

Pickled pork

By
From
Encyclopedia of Food and Cookery
Serves
6

This is a useful cold meat to have on hand for summer eating. Slices of the pork are good mixed with shredded lettuce as a sandwich filling, or diced and added to omelettes. Top rye bread with thin slices, a dill pickle and a spot of mustard for open sandwiches. Smear slices with mustard, toss in breadcrumbs and pan-fry or grill for a hot dish. Cubes of pickled pork can be added to rice or potato salad, and of course it is delicious simply served as part of a cold meat platter.

Ingredients

Quantity Ingredient
1.5kg pickled belly pork or hand of pork
2 carrots, sliced
1 onion, sliced
6 black peppercorns
2 cloves
2-3 stalks parsley
3 tablespoons wine vinegar

Method

  1. Soak pork in cold water for 3–4 hours. Drain, put in a saucepan with fresh cold water to cover and add remaining ingredients. Bring to simmering point, skimming off the scum, then cover pan and simmer gently for 1½–2 hours or until pork is very tender.
  2. Remove and drain pork, cool slightly and slip out bones. Place in a flat dish, cover with plastic wrap and press with a weight until cold. Chill, then remove to a fresh plate or cover with fresh wrap.
  3. Serve in thin slices with hot English mustard and vinegar, or use in any of the ways suggested above.

Note

  • If using a hand of pork, there is no need to press it.
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