Mar 282019
 

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.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.