Recipe: Pickled Pork
Whether it is cooked in the crockpot or in a big saucepan in the kitchen, there is no better kiwiana meat treat than pickled pork. If you do choose the slow cooked version, cook longer with golden syrup and bay leaves.
To make Pickled Pork, you will need:
1 kg Pickled Pork
8 whole Cloves
1 Onion, cut in half
2 x 6cm Cinnamon Sticks
1/2 cup Cider Vinegar
2 tablespoons Brown Sugar
2 tablespoons Currants or Raisins
1 tablespoon freshly grated Ginger
Star Anise if desired
Water to cover
8 whole Cloves
1 Onion, cut in half
2 x 6cm Cinnamon Sticks
1/2 cup Cider Vinegar
2 tablespoons Brown Sugar
2 tablespoons Currants or Raisins
1 tablespoon freshly grated Ginger
Star Anise if desired
Water to cover
How to make Pickled Pork:
Stud the pork with the cloves.
Place in a deep saucepan with a lid.
Add all remaining ingredients and water until pork just covered.
Bring to the boil, cover tightly with lid and simmer gently – allow 1 hour per kilogram. Turn pork after half an hour.
Drain and allow to cool before slicing to serve.
Place in a deep saucepan with a lid.
Add all remaining ingredients and water until pork just covered.
Bring to the boil, cover tightly with lid and simmer gently – allow 1 hour per kilogram. Turn pork after half an hour.
Drain and allow to cool before slicing to serve.
Serving Pickled Pork:
You can cook it the day ahead and serve cold or on the day and serve hot; no bones so easy to carve, so easy and truly delicious. Serve with a variety of salads or serve with thickly sliced white bread and fruit chutneys.
An easy sauce idea is to boil up some of the fruit chutney with water to thin and pour over the slices of the pickled pork on the serving dish.
An easy sauce idea is to boil up some of the fruit chutney with water to thin and pour over the slices of the pickled pork on the serving dish.
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| PICKLED PORK |
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