Feb 22 2016
I didn’t have anything planned to cook today so I had plenty
of time to pickle some pork for using in red beans and rice. We also had a jar
of Claussen’s dill pickles used up so I boiled some eggs to pickles in the
juice. The jar will hold 5 to 6 eggs according to their size. I let them set 4
to 5 days in the fridge and they are ready to eat.
I went to my butchers this AM to get some lard and the pork.
He cut me up some pork butt, about a pound and a half. I got some more of his
Andouille sausage too, I have 2 that I smoked and froze to use in the red beans
and rice later this week.
Using the pickled pork is an old recipe and a lot of the Louisiana
cooks swear by it. Ever since I tried it they’re not as good without it. The
recipe supposedly came from an old Cajun cook. The recipe follows in case some
of you want to try it. I will probably make mine Friday or Sunday.
For the pork
Boiling mix for 3 minutes
The pork butt
Pork and eggs ready for the fridge
Having never tried pickled pork, this recipe sounds very interesting.
ReplyDeleteNice post Don.