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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 8 |
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I don’t know if you can get pickled pork outside Australia, but it’s quite common here. My mum used to by a piece of it every year for Christmas, but we buy it about once a month as it’s pretty cheap and great cold on sandwiches. It’s very similar to corned beef which we also cook for lunch meat so I came up with this way of cooking it to give it a flavour of its own. We love it still warm with a German type potato salad and mustard on the first night. Ingredients:
3 tablespoons brown sugar |
3 tablespoons white vinegar |
1 onion, peeled and cut into chunks |
2 garlic cloves, peeled and lightly crushed |
1 teaspoon peppercorn, lightly crushed |
2 slices orange peel (about 2 inches each) |
1 star anise |
1 1/2 kg pickled pork |
Directions:
1. Mix the first 7 ingredients and a couple of cups of cold water together in a saucepan large enough to hold the piece of pork.
2. Add the pork and more water (enough to cover the pork); give it all a bit of a stir around to combine.
3. Bring to the boil, then cover and reduce to a simmer; cook for 2 hours (40 minutes per 500g of meat).
4. Allow to cool for about 2 hours in the stock.
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