Delicious Pickled Pork Recipe

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Pickling is one of the easiest and most delicious ways to preserve foods, especially meats. So what is it? The world of pickled food is vast and diverse. There are countless variants of pickling and many different styles of recipes to try. In this article, you will learn how to make a Pickled Pork Recipe at home. The pickled pork is full of flavor and you will enjoy it with a lot of different dishes. You can use the pickled pork in soups and stews as well as in sandwiches or salads.

If you’re looking for a recipe that’s quick and easy that won’t require much effort, this is the recipe for you. It’s a simple recipe that is easy to make, and that anyone can follow. Pickled pork is one of the most simple recipes there is. The smell of pickled pork is enough to make them cringe. Others love it.

Pickled pork has a slight saltiness and is extremely flavorful. Your mouth will almost melt from the tenderness. My favorite way to eat pork is to include it in a meal, but it is also tasty inside a sandwich. In general, the recipe can serve roughly six people without any adjustment. If you want to serve as many people as possible, you should make some side dishes to accompany the pork.

How To Make Pickled Pork

After collecting all the following ingredients, let’s start cooking Pickled Pork.

Ingredients

2 cups of water
Apple cider vinegar, 1 cup
Salt, 1/4 cup kosher
6 garlic cloves (crushed)
Sugar, 2 tablespoons
Yellow mustard seed, 2 tablespoons
Hot sauce, 2 tablespoons
Celery seed, 1 tablespoon
One bay leaf
Black peppercorns, 1/4 teaspoon
Ice, 8 ounces
2 inches cubes of fresh boneless pork butt, 1 1/2 pounds

Instructions

Step 1

Bring all the ingredients except ice and pork to a boil in a 2-quart nonreactive saucepan, then remove from heat.

Step 2

Stir the mixture for 3 minutes on low heat. Add the ice to the mixture and remove it from the heat. Add the cooled pickling liquid to the pork in a 1-gallon zip-top bag.

Step 3

Make sure there is no air in the bag and seal it; place it in the refrigerator for a minimum of three days, turning the bag occasionally.

Step 4

You can either use it within 2 weeks or remove the pork from the brine and freeze it.

Pickled Pork Recipe

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Prep Time 3

Cook Time 20

Course Main Course, Main Dish

Cuisine Australian

Servings

Ingredients

Ingredients
2 cups of water
Apple cider vinegar 1 cup
Salt 1/4 cup kosher
6 garlic cloves crushed
Sugar 2 tablespoons
Yellow mustard seed 2 tablespoons
Hot sauce 2 tablespoons
Celery seed 1 tablespoon
One bay leaf
Black peppercorns 1/4 teaspoon
Ice 8 ounces
2 inches cubes of fresh boneless pork butt 1 1/2 pounds

Instructions

Bring all the ingredients except ice and pork to a boil in a 2-quart nonreactive saucepan, then remove from heat.
Stir the mixture for 3 minutes on low heat. Add the ice to the mixture and remove it from the heat. Add the cooled pickling liquid to the pork in a 1-gallon zip-top bag.
Make sure there is no air in the bag and seal it; place it in the refrigerator for a minimum of three days, turning the bag occasionally.
You can either use it within 2 weeks or remove the pork from the brine and freeze it.

Keyword Pickled Pork

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