One of the biggest culture shocks from moving to Arkansas was the realization that there was nowhere I could by pickled pork. This ingredient, commonly used to season dishes, is not available here. So, I found this recipe to make my own.
1 quart distilled White Vinegar
8 to 10 cloves Garlic, peeled and halved
1/2 cup whole Mustard Seeds
2 tablespoons whole Celery Seeds
2 teaspoons Cayenne (or to taste)
3 Bay Leaves
1 tablespoon Kosher Salt
1 tablespoon whole Black Peppercorns, cracked
3 pounds Pork Meat, cubed
Combine all ingredients except pork in a 3 quart saucepan. Bring to a boil and keep it boiling for at least 3 minutes. Let it cool and pour it into a glass or plastic container that has a tight fitting lid. Add pork, cover tightly, and let the pickling begin. Let is sit in the refrigerator for at least 3 days before using.
Good Cooking, Good Eating and Good Living!!!