|
creole Pickled Pork ("pickle Meat") a Necessary Seasoning, Many Say, For Red Beans And Rice And Other Bean Dishes. 1 (2 Pound) Boneless Pork Butt, Cut Into 2-inch Cubes
4 Cups (1 Quart) Distilled White Vinegar
1/2 Cup Mustard Seed
1 Tablespoon Celery Seed
2 Tablespoons Tabasco Sauce
1 Bay Leaf
6 Cloves Garlic, Peeled And Cracked (not Smashed)
1 Tablespoon Kosher Salt
12 Peppercorns combine All Ingredients Except The Pork In A Non-reactive Saucepan And Boil For Three Minutes. Cool And Place In A Refrigerator Container And Add The Pork. Stir To Remove Bubbles. Cover And Refrigerate For Three Days. |
|
