Pickled Pork Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Mustard seed,
1 tbsp: Celery seed,
2 tbsp: Louisiana hot sauce,
1 quart: White vineger,
1: Bay leaf,
1 tbsp: Kosher salt,
12: Peppercorns,
6 Cloves: of garlic,
2 lbs: Boneless pork butt,
Directions:
Combine everything except the pork in a stainless steel pan and
boil for 3 Min. Cool and place in a refrigerator container (plastic,
glass or stainless steel) and add the pork which you cut into 2" pcs.
Stir to remove bubbles. Cover and refrigerate for 3 days. Use for
making Red Beans and Rice.
From The Frugal Gourmet Cooks American
Source from luhu.jp
boil for 3 Min. Cool and place in a refrigerator container (plastic,
glass or stainless steel) and add the pork which you cut into 2" pcs.
Stir to remove bubbles. Cover and refrigerate for 3 days. Use for
making Red Beans and Rice.
From The Frugal Gourmet Cooks American
Source from luhu.jp