Pickled Pork Food

PICKLED PORK

Pickled Pork image

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

Ingredients

3 tablespoons brown sugar
3 tablespoons white vinegar
1 onion, peeled and cut into chunks
2 garlic cloves, peeled and lightly crushed
1 teaspoon peppercorn, lightly crushed
2 slices orange peel (about 2 inches each)
1 star anise
1 1/2 kg pickled pork

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

ROASTED PICKLED PORK

Roasted Pickled Pork image

Make and share this Roasted Pickled Pork recipe from Food.com.

Provided by The Normans

Categories Pork

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 2

Ingredients

1 1/3 kg pickled pork
olive oil

Steps:

Preheat your fan forced oven to 180 degrees celsius.
Cover the top of the pork with the olive oil and massage in well.
Place the pork into your oven and bake for 1 hour and 15 minutes. I baked it for the first hour at 180 degrees celsius and then the last 15 minutes at 200 degrees celsius to obtain a crust on the roast.

Nutrition Facts : Calories 326.6, Fat 15, SaturatedFat 5, Cholesterol 136.5, Sodium 89.4, Protein 44.7

PICKLED PORK

Pickled Pork image

Provided by Alton Brown

Categories main-dish

Time P3DT23m

Yield about 1 1/2 pounds

Number Of Ingredients 12

Ingredients

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

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.

PICKLED PORK TENDERLOIN

Pickled Pork Tenderloin image

Provided by Food Network

Categories main-dish

Time 7h45m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 quarts water
1/4 cup sugar
3 tablespoons salt
1 tablespoon cumin seeds
6 bay leaves
1 tablespoon black peppercorns, cracked
1/2 bunch thyme
1/2 bunch oregano
2 pork tenderloins
1 1/4 cup vegetable oil
Orange Cilantro Salsa, recipe follows
4 oranges, peeled and sectioned
1 bunch cilantro, leaves and stems roughly chopped
1 small jalapeno chile, stemmed, seeded and finely diced
1 small red onion, julienned
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon cracked black pepper

Steps:

Bring the water to a boil in a large saucepan. Add the remaining brine ingredients and set aside to cool. Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight.
To cook, preheat the oven to 425 degrees.
Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a cutting board. Cut the meat into 1/4- inch diagonal slices across the grain and fan on serving plates. Top with the Orange Cilantro Salsa and serve.
Combine the oranges, cilantro, jalapeno, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.

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