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pickled pork or pickle meat

58 Pinches 1 Photo
StillWild avatar
Bayou Country, LA
Updated on Jun 2, 2014

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.

prep time 15 Min
cook time
method No-Cook or Other
yield 2 lbs

Ingredients

  • 2 pounds very very fresh pork (use center cut pork chops or a chunk from a fresh ham, cut into chunks about 2" thick)
  • 1 quart white vinegar
  • 1/2 cup mustard seed
  • 6 - whole cloves
  • 6 - whole allspice
  • 1/2 teaspoon crushed red pepper or cayenne
  • 3 - bay leaves
  • 6 cloves whole garlic
  • 1/2 medium onion, coarsely chopped
  • 1 tablespoon kosher salt
  • 1 tablespoon black peppercorns
  • 1 pinch pink meat cure

How To Make pickled pork or pickle meat

  • Step 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.
  • Step 2
    Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.
  • Step 3
    Cover and place in the refrigerator for 4 days before using.
  • Step 4
    Any unused pickle meat can be vacuum sealed or tightly wrapped and frozen for a future use.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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