Pickled Pork
Pickled Pork
Recipe by:
Watch Good Eats
Sunday the 19th, at 14:00 on StarHub 433
Prep: 10 mins
Cook: 13 mins
Serves: 1
Difficulty: Easy
Ingredients Tick boxes to send shopping list to email
Method
Pickled Pork
Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
Other recipes on Food Network
- Apple pecan stuffing
- Arepas de pernil
- Artichoke and pork rib soup, CANH ATISO SUON HEO
- Asian spice rubbed ribs with plum-ginger glaze
- Aubergine timbale
- Aubergine timbale
- Aunt Peggy's orange glazed ham steak
- Baby back racks
- Baby back ribs and young collards braised in apple juice
- Backyard BBQ'd spareribs
- Bacon fried green beans
- Baked lemonade pork chops
- Banh-mi wrap: Vietnamese grilled wrap with pickled carrots and mint
- Bartlett Pear Crisp with Cinnamon Tortilla Chips and Vanilla Ice Cream
- Beef and minced pork sliders
- Beer braised bbq pork butt
- Beer braised bbq pork butt
- Black Pudding and Pear Pies
- Black Pudding Scotch Eggs
- BLT deviled eggs
