Cloves, garlic, red pepper flakes, celery seed, black peppercorns, bay, mustard seed, allspice berries & onions awash in white vinegar - your brine
Cut the meat into 2x2 chunks, carefully trimming around the small T-bone and removing excess fat and connecting tissue. With pork, tho, fat's where it's at!
The chunks go into a container large enough to hold the meat & brine - make sure it will fit in your refrigerator!
Once a day, every day for 4 days, move the chunks around to evenly pickle the pork. See the pink? It needs to be grey. Every chunk should look like the piece on the left.
Folks ask if they can use smoked sausage, andouille sausage, ham, smoked butt and all kinds of other meats. The answer is, sure - its a free country. This recipe will also work with venison.
But you will not truly experience Creole cooking if you do not use 'Pickle Meat', especially pickled pork, when you make Red Beans to go with the Rice. There truly is no substitute for pickle meat.
Folks have been pickling meats for generations, and it is nothing to fear. What I have here is a recipe for a pickle pork that will keep in the refrigerator a pretty long time - even longer, if you want to 'can' it and seal it in jars until you use it.
Plan to make this at least 4 days before you want to add it to your red beans recipe. This is a basic recipe, so increase the ingredients for the amount of meat you will pickle. REMRMBER _ this meat is pickled, so expect a pickled taste profile. You may want to taste the meat before you add it to a cassolet, cassarole or any bean dish. Some folks will want to rinse the meat under running water to diminish the pickle aspect - the product will still be delectible.
Review the photos for a visual progress guide & tips.
- 2 lbs fresh pork - I like a fresh pork butt roast
- 1 qt white vinegar
- 6 whole cloves (select perfect cloves)
- 6 whole allspice berries (use large, round ones)
- 1/2 C mustard seeds
- 1 T celery ceeds
- 3 fresh bay leaves
- 1/2 a medium Spanish or yellow onion, chopped
- 1 T kosher salt
- 1 T whole black peppercorns
- 6 garlic cloves, whole, peeled & cracked - not smashed)
- 1/2 tsp red pepper flakes (you can substitute Tabasco sauce or Louisiana Hot Sauce)
- Put everything except the pork into a 2 qt saucepan and bring it to a boil.
- Boil for 4 minutes
- Remove from the fire and let it cool. When it has cooled enough, put the pickling liquid in the refrigerator to chill down
- Cut your pork meat into 2 inch chunks while the liquid cools
- When the liquid is cold, add the pork chunks
- Pour everything into a sealable container (or ccover a glass or stainless steel container / bowl with cling wrap)
- Make sure all the meat is submerged in the liquid, and you have moved things enough to purge any air bubbles
- Refrigerate for 4 days
- Add as much of the meat (not the liquid) to your bean dish as it cooks.
- Pass the rice, please!
|Amount Per Serving||%DV|
|Serving Size 297g|
|Recipe makes 6 servings|
|Calories from Fat 106||37%|
|Total Fat 12.06g||15%|
|Saturated Fat 2.89g||12%|
|Trans Fat 0.0g|
|Total Carbs 8.11g||2%|
|Dietary Fiber 2.5g||8%|