Feb 20 2017

I made some pickled pork today to use in red beans and rice. This is an authentic Louisiana recipe I got years ago from Frugal Gourmet. It really adds flavor to the beans along with smoked sausage. To me the red beans and rice are not as good without the pickled pork.

Ingredients

Ready for the fridge

Recipe:

Pickled Pork

2 lbs. boneless pork butt cut in 2” cubes

½ cup mustard seed (2 or 3 TBS. are enough)                                           

1 TBS celery seeds                                             

2 TBS tobasco                                                    

1 qt white vinegar                                                  

1 bay leaf                                                             

1 TBS kosher salt

12 pepper corns

6 cloves garlic, cracked

1 pinch of pink salt (optional)

Combine all the ingredients except the pork in a stainless steel pan & boil for 3 min. Cool & place in a refrigerator container ( plastic, glass, or stainless ) add pork. Stir to remove the bubbles. Cover & refrigerate for 3 days. Every since I had red beans & rice with the pickled pork it’s not as good without the pork! I have never tried the pink salt in the pickled pork but plan to soon.

Note: I have used country style ribs, they cut up just right.