Ingredients
- Serves 4-6
- 1.5 kg piece pickled pork (approx.)
- 2 Tbsp cider vinegar
- 1 onion, roughly chopped
- ½ leek, sliced
- 2 sticks celery, cut into large chunks
- 1 carrot, roughly chopped
- 4 cloves
- 2 bay leaves
- 4 sprigs thyme
- 1 Tbsp honey
PICKLED PORK
Method
- Place all the ingredients into a large heavy based pot or slow cooker, cover with plenty of cold water
- If using a slow cooker on low 4-5 hours or if cooking on the stove top 2 -3 hours
- Pickled pork can be served hot with a creamy mustard sauce or fresh salsa verde and it can be sliced thinly and used in your favourite sandwich
- INDIGO BAKERY'S FILLED PIDE Indigo Bakery makes these hand-rolled pides – a type of Turkish flat bread - which I love to fill with my favourite fillings and eat as a sandwich/roll
- Pickled pork, mustard and leaves – warm the pide, slice almost through, either butter or mayonnaise, Dijon mustard, peppery leaves like rocket and thin slices of cheese – enjoy
Comments
Pickled pork is simply pork that has been brined which adds flavour and moisture. You need to cook it slowly which can be done in a slow cooker or in a pot simmering for many hours.
Thanks to LECKIES BUTCHERY – pickled pork, and MCARTHURS BERRY FARM – leeks and carrots, for providing the ingredients used in the demonstration at the market
Please click here if you would like to download a printable copy
