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In-Reply-To: [EMAIL PROTECTED] (Angelique in Texas)'s message of
Thu, 12 Jun 2008 14:05:36 -0500
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PICKLE MEAT
(Creole Pickled Pork)
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Pickled pork, or "pickle meat", as it's called in New Orleans, is what
some folks consider the quintessential seasoning meat for red beans and
rice, as well as other bean dishes. Some folks use ham hocks, some
smoked ham, some even use tasso. But you'll find a significant number of
Creole mamas who'll tell you that it ain't red beans without pickle
meat. It's readily available at many New Orleans markets, but you can
make it yourself:
2 pounds boneless pork butt, cut into 2-inch cubes
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 everything except the pork in a non-reactive saucepan and boil
for three minutes. Cool and place in a refrigerator container (plastic,
glass or stainless-steel) and add the pork. Stir to remove bubbles.
Cover and refrigerate for three days.
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