Pickled Pork or Pickle Meat

1
Donna Graffagnino

By
@StillWild

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
2 lbs
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

2 lb
very very fresh pork (use center cut pork chops or a chunk from a fresh ham, cut into chunks about 2" thick)
1 qt
white vinegar
1/2 c
mustard seed
6
whole cloves
6
whole allspice
1/2 tsp
crushed red pepper or cayenne
3
bay leaves
6 clove
whole garlic
1/2 medium
onion, coarsely chopped
1 Tbsp
kosher salt
1 Tbsp
black peppercorns
1 pinch
pink meat cure

How to Make Pickled Pork or Pickle Meat

Step-by-Step

  • 1Add 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.
  • 2Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.
  • 3Cover and place in the refrigerator for 4 days before using.
  • 4Any unused pickle meat can be vacuum sealed or tightly wrapped and frozen for a future use.

Printable Recipe Card

About Pickled Pork or Pickle Meat

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: Cajun/Creole