Economical Pickled Pork, so easy!
7 May 2012 in Cheap and cheerful, Easy to prepare, Sous Chef
My goodness it’s been all go in our house for the last two weeks, what with the hen’s party and the wonderful wedding on Saturday it’s no wonder that the whole family flaked out after lunch yesterday. Everyone loves a wedding right? so here’s a peek……
The beautiful bride and her father
Himself with our daughter Gilly
Anyway, back to food. I have never cooked pickled pork before, I noticed it was on special at R29.99 a kilo and I asked the butcher how you cook it. “You boil it” he said shortly and walked away….okey dokey then! Food Lover’s Market might like to remind their staff that the customers pay their salaries. Anyhoo, despite his attitude, I bought one and immediately referred to Lynn Bedford Hall and her book Food with Flair for guidance.
I joint of pickled pork, in this case a shank that was just over 1.2 kgs
1/2 onion sliced
1/2 carrot sliced
1 stalk of celery chopped
2 or 3 bay leaves
1/2 tsp black peppercorns
2 or 3 bay leaves
You can add some parsley if you like
Before you do anything you have to soak the meat overnight in water in a cool place.
Soak the joint overnight in a cool place
The next morning, drain the water off.
Place the joint in a pan and cover with water and all the remaining ingredients.
The joint about to be cooked
Bring to the boil and then turn down to a simmer and let it cook for an hour and 30 minutes.
The glaze
2 TBSP apricot jam
2 TBSP brown sugar
1 TBSP thick soy sauce
Combine all the above ingredients in a small saucepan and heat gently, stirring until it all dissolves.
Leave the meat to cool, remove skin and baste with the glaze and pop into the oven or under the grill to brown, keep an eye on it and baste every couple of minutes until you achieve a nice colour.
Similar to gammon, this meat is good with salads and baked potatoes.
Pickled Pork Shank
The piece I cooked served 4.
mitzireddy said on 7 May 2012
I have not seen pork at that price here in Jhb – the pork looks so succulent, Sue – nice recipe.
Sous Chef said on 8 May 2012
I don’t know how Food Lover’s Market’s regional pricing works but we do seem to get much cheaper meat in general than you guys.
Debbie said on 8 May 2012
Mouth watering….love pork.
Himself and daughter looks ever so smart…she is gorgeous
Sous Chef said on 8 May 2012
I’m also a pork fan. Thanks I thought she looked lovely, as did the bride.
rumtumtigger said on 8 May 2012
That sounds great, and so easy. I will definately give it a bash. So glad I’m not the only one who has experienced the offishness of butchers in stores. It’s like you’re asking them to donate an arm when you ask for advice *sigh*. Lovely pics of himself and the wedding. Glad you enjoyed yourself
Sous Chef said on 8 May 2012
I have to say my regular butcher is very helpful but this guy was positively rude! We had a wonderful time at the wedding thanks.
Mandy - The Complete Cook Book said on 8 May 2012
Ooh, fantastic – must have been so tasty! Have written to buy a shank when next in town.
Mandy
Sous Chef said on 8 May 2012
The meat is redder than regular gammon but it was extremely tasty.
Colleen said on 8 May 2012
YUMMY!! Looks and sounds delicious. Would that pickled pork be similar to Eisbein Sue? That book of Lyn Bedford Hall is a real go to. Love books like that xx
Sous Chef said on 8 May 2012
I think it is similar (if not the same thing?) I refer to her cookbooks more than any of the others I have.
Catherine said on 8 May 2012
Nice one Sue!
Sous Chef said on 8 May 2012
Thanks Catherine *grin*
Food24 Ed said on 9 May 2012
Sheeesh that looks seriously good Sous!
Sous Chef said on 9 May 2012
Thanks, I was very pleased with the result.
Dayle said on 18 June 2012
Hi how long would i have to cook it if i put it in a pressure cooker??
Sous Chef said on 18 June 2012
Hi Dayle, I don’t own a pressure cooker (they scare me!) but as I understand it things cook in 1/3 of the time of normal cooking. Hope that helps?!
David said on 9 May 2012
Hmmmm pickled pork…*drool*
Sous Chef said on 9 May 2012
Hi David, glad you are still reading
Anna said on 11 May 2012
Sue, you have brought back memories…..my mother used to cook pickled hand of pork when I was younger. It seems to me that a lot of the meats that our mothers cooked have fallen out of favour….maybe due to the longer cooking necessary. I am going to seek out a piece of pickled pork and try and revive the memory of my mother’s cooking. I also recently saw a Nigella Lawson’s recipe for Roast Pork Knuckle. At $3.99(Australian) a kilo it would be more economical than other pork roasts…. and looked delicious.
The bride looks lovely as the rest of the wedding party.
Sous Chef said on 11 May 2012
The pace of life is so frantic these days that people don’t seem to have the time for cooking slowly. I think as meat gets ever more expensive we will see these cuts coming back into favour. I hope you enjoy your pork, and thanks for commenting.
Lisa said on 13 May 2012
Pork is often good value here. This would be delicious for guests!!
Sous Chef said on 13 May 2012
One of the cheaper meats here Lisa and I am a big fan of pork.
Lee Patterson said on 5 May 2013
I bought a beautiful Hand of Pickled Pork 2kg for $13.00 at my local butcher, cooked it today 5th May and it is absolutely delicious. I was so glad I found your web page as I have never cooked it before. My husband kept walking through the kitchen saying “What a lovely smell”.
Sous Chef said on 5 May 2013
Thank you for taking the time to leave a comment, I appreciate it and I am delighted that you enjoyed your pork.
Wendy said on 9 May 2013
I bought a pickled pork eisbein today at FLM for R29.99 kg. Thanks for the recipe; I’m going to try it this weekend. My husbands Mother always cooked pickled pork at Xmas along with the turkey.
Sous Chef said on 9 May 2013
I must check my local FLM, thanks for the heads up! Let me know what you think Wendy.