You will need a large non-reactive pot, a pound of pork butt or belly cut into 2 inch chunks, 1/2 cup apple cider vinegar, 1/4 cup sugar, 1/4 cup soy sauce, several bay leaves, 2 cloves of garlic, and enough water to cover the pork.
Also to know is,What’s the best way to make pickle meat?
If pickle meat is unavailable in your area, it is available online, but you can easily make it yourself: Combine everything except the pork in a non-reactive saucepan. Bring to a full boil and retain at the boil for 3 minutes.
Also question is,Do you need equipment to pickle pork?
Collect equipment and ingredients. For this version of pickled pork you will make a pickling liquid which the pork will be submerged in for 3 days. Because it takes so long, be sure that you are making it far enough ahead of time. The equipment you will need are a large pot, a large plastic zip-lock bag, and a bowl to place under the zip lock bag.
Additionally,What foods are served at pork and pickle?
Located in the space formerly occupied by Moe’s, Pork & Pickle proposes a family menu of tasty creative dishes that everyone will love, like house-smoked brisket poutine, Atlantic smoked salmon salad, smoked pork ribs, grilled Angus burger with house-smoked bacon, and Dirty MAC N’CHZ… it’s lip-smacking, finger-licking goodness for any appetite!
What do you do with pickled pork in New Orleans?
Take the pork out of the refrigerator and cook it in accordance with whatever recipe you are adding it to. Although the pork is pickled, and thus preserved, the pork does still need to be cooked over some kind of heat. This version of pickled pork is used often in red beans and rice in New Orleans, where it is often called “pickle meat.”