If you’re looking to explore a unique and flavour-packed way of enjoying pork, pickled pork might just be your new favourite. This preserved meat offers a tangy, savoury taste that adds depth to many dishes, making it a beloved ingredient in various cuisines. But what is pickled pork, and why is it so popular? In this blog, we’ll dive into pickled pork, how it’s made, and the best ways to enjoy this versatile dish.
What Is Pickled Pork?
Pickled pork is essentially pork that has been preserved and flavoured by curing it in a brine solution. This process infuses the pork with a tangy, slightly salty flavour, which can enhance a wide range of recipes. Originating as a preservation method, pickling allows the pork to last longer, which was especially useful before refrigeration became common. While pickling techniques vary globally, the result is always a uniquely flavoured meat that can be used in everything from hearty stews to quick sandwiches.
Gingin Grass Fed offers premium free-range pork, which is ideal for creating traditional pickled pork at home. Their high-quality cuts, such as the Free Range Pork Loin Roast, are perfect. Sourced from ethically raised pigs on open pastures in Western Australia, this pork is free from hormones and antibiotics, ensuring a natural and wholesome product.
To prepare pickled pork, immerse the pork loin in a brine solution made of water, salt, sugar, and spices, and refrigerate for several days to allow the flavours to develop. After curing, the pickled pork can be boiled or slow-cooked until tender, making it a versatile addition to various dishes. Gingin Grass Fed’s commitment to quality and ethical farming ensures its pork is delicious and responsibly sourced.
Common Types of Pickled Pork
- Traditional Salted Pork: Known for its robust and savoury flavour, salted pork is a famous pickled pork often used in conventional recipes.
- Gammon: In the UK, pickled pork, especially from the hind leg, is sometimes called “gammon. ” It has a richer flavour and is commonly served as a main dish.
- Southern U.S. Style Pickled Pork: In parts of the Southern United States, pickled pork is used in red beans and rice, whose robust taste complements the hearty ingredients.
- Australian Pickled Pork: Pickled pork is a traditional Australian dish where pork cuts are cured in a brine solution, imparting a distinctive flavour and tenderness. It’s commonly prepared by simmering the pickled meat with aromatic spices and vegetables, resulting in a hearty meal often served with cabbage, potatoes, or mustard sauce.
How Is Pickled Pork Made?
Making pickled pork at home is relatively simple and only requires a few ingredients and patience. Here’s an overview of the pickling process and a basic recipe to get you started.
Basic Ingredients
- Pork: A pork shoulder or butt works best, as these cuts hold up well during the pickling process.
- Brine: The brine is typically a mixture of vinegar (often apple cider or malt), water, salt, and sugar. Peppercorns, cloves, garlic, and bay leaves add extra flavour.
Preparation Steps
- Preparing the Pork: Trim excess fat from the pork and cut it into large chunks or leave it as a whole piece if preferred.
- Making the Brine: Combine vinegar, water, salt, sugar, and spices in a large pot. Bring this mixture to a boil, then let it cool to room temperature.
- Curing the Pork: Place the pork in a glass or plastic container and pour the cooled brine over it, ensuring the meat is fully submerged. Cover the container and refrigerate.
- Marinating Time: Let the pork pickle for at least three to seven days, turning it daily to ensure even flavour distribution.
Recipe: Simple Pickled Pork
To make your own pickled pork at home, here’s a straightforward recipe:
Ingredients:
- 1 kg pork shoulder
- ½ cup brown sugar
- ½ cup kosher salt
- 3 cups apple cider vinegar
- 5 cups water
- 1 tablespoon mustard seeds
- 5 cloves garlic, crushed
- 2 bay leaves
- 1 teaspoon black peppercorns
Instructions:
- Trim the pork shoulder, removing excess fat, and cut it into 5cm pieces.
- Combine vinegar, water, brown sugar, salt, mustard seeds, garlic, bay leaves, and peppercorns in a large pot. Bring to a boil, then let cool.
- Place the pork pieces in a container and pour the cooled brine.
- Refrigerate for 5-7 days, turning the pork daily to ensure an even cure.
- After pickling, rinse the pork and cook as desired.
How to Enjoy Pickled Pork
Pickled pork’s tangy flavour makes it suitable for various dishes. Here are some popular ways to cook and enjoy it:
In Soups and Stews
Pickled pork is often added to soups and stews, enhancing the overall taste with its savoury notes. A classic example is the Southern U.S. dish red beans and rice, which combines the richness of pickled pork with hearty beans. You can also use pickled pork in lentil soups or vegetable stews to add depth to the flavour.
As a Main Dish
Pickled pork can also be the star of a meal, especially when slow-cooked to bring out its tenderness. Boil or simmer the pork with potatoes, carrots, and onions for a complete, comforting dish. The briny flavour pairs well with steamed rice or buttery mashed potatoes.
In Stir-Fries or Fried Rice
Add shredded or diced pickled pork to stir-fried vegetables or fried rice for a quick and flavourful meal. Its tangy profile complements the savoury notes in soy or oyster sauce, making it an exciting twist in Asian-inspired dishes.
As a Topping or Side
Pickled pork also makes a fantastic topping. Try it shredded and added to sandwiches, wraps, or tacos for a unique taste. You can use it as a garnish on salads or pasta dishes to add flavour.
Serving Suggestions
- With Rice: Serve pickled pork alongside steamed or fried rice for a classic pairing.
- With Crusty Bread: Enjoy pickled pork with fresh crusty bread and pickles for a snack or lunch option.
- With Greens: Serve with sautéed greens like spinach or kale for a balanced meal.
- In a Breakfast Fry-Up: Pair with eggs and potatoes for a savoury breakfast or brunch option.
Nutritional Benefits
Not only is pickled pork flavourful, but it also provides nutritional benefits:
- High in Protein: A great source of protein, ideal for muscle repair and growth.
- Rich in Essential Minerals: Pork is high in iron, zinc, and B vitamins, essential for energy metabolism and overall health.
The pickling process adds sodium, so it’s best enjoyed in moderation, especially if you’re monitoring your sodium intake.
Wrapping up
Pickled pork is a fantastic way to enjoy the depth of flavour from curing meat in a tangy brine. Its versatility makes it suitable for everything from hearty stews to simple sandwiches, allowing you to enjoy it in countless ways. Whether new to pickled pork or a long-time fan, adding it to your meal rotation can bring something deliciously different.
Ready to give it a try? Explore the many ways to enjoy this flavourful favourite from Gingin Grass Fed.
Frequently Asked Questions
If kept in its brine, pickled pork can last up to two weeks in the refrigerator. For optimal freshness, store it in an airtight container.
Yes, you can freeze pickled pork after it’s been picked. Freeze in an airtight container for up to three months, then defrost in the refrigerator before use.
Yes, pickled pork is typically cooked before eating. Boiling, slow cooking, and stir-frying are famous for pickled pork dishes.