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Originally posted by sapper740
Sorry, I'm not a native Texan, I've only been here 3 years...sweet pickled pork...sounds good, what is it!? lol
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Well ... here's a recipe to make sweet pickled pork ... have fun making it. Good menu is sweet-pickled pork cooked in/with black-eyed peas, fried chicken, cornpone ... beer goes great with it as a beverage to wash it all down. Do NOT use Vegemite in this recipe ... keep it soul-food-ful and get soused too ..... pay attention now ...
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Souse Or Pickled Belly Pork
Yield: 3 Lb
Ingredients
3 lb piece of pork belly
12 oz sea salt
1 oz saltpetre
1 ts black peppercorns
1 ts allspice berries
4 oz light brown sugar [opt'l]
Instructions
Historically sousing went hand in hand with the autumn slaughter.
When the hams and bacons were started smoking the trotters, ears,
cheeks and other bits went into a brine barrel. Richer farmers used
verjuice, spiced wine or spiced ale.
Use a clean earthen ware crock or a plastic bucket. Clean all your
equipment with a washing soda sdolution befere starting. Make the
brine by heating the salt and saltpetre in 4 pints of water in a
large pan. Add the peppercorns and allspice in a muslim bag; if you
want sweet pickled pork add the sugar also. Boil for 10 min; then let
the brine cool and strain it through a muslim cloth into the pickling
crock. When the brine is cold add the pork, and keep it submerged
with a piece of clean boiled wood. Stir the brine ocassionally with a
clean wooden spoon and turn the meat with cleaned wooden tongs. The
meat will be ready in about 3 days depending on the thickness of the
meat. Remove with tongs and cook; serve with BLACK EYED PEAS.
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MA
