Now for something completely different – and darn good!

I got a request from a high school student in Saudi Arabia a few weeks ago for pickled meat. I’d never even heard of the stuff. So, I did some research online and put together the step-by-step picture book recipe for pickled pork you can get right here by clicking any picture on this page. 

Just a quick heads up. Making pickled pork is very easy, but you will have to plan three days in advance to allow cooked meat to cure in the refrigerator.

Of course, I’ve gotta’ imagine you might be thinking, “yah, Bruce, great. What do I do with the stuff once I make it?”

Excellent question! I researched that too online and found…almost nothing.

NO PROBLEM! I’ve already had my batch a few different ways – all incredibly flavorfully and easy to make. Examples include pickled pork tortillas and sweet and savory harvest grains Alfredo with pickled pork that my kids and I really enjoyed. I’ll post one of those next very soon.

First, here are pictures of both the ingredients and equipment needed to make pickled pork.

Ingredients (per 1 1/2 pounds of boneless pork meat)

• 1 1/2 Pounds Fresh Boneless Pork Butt (can be substituted with other cuts of pork)
• 2 Cups Water
• 1 Cup Apple Cider Vinegar
• 1/4 Cup Kosher Salt (can be substituted with regular table salt)
• 6 Garlic Cloves
• 2 Tablespoons Sugar
• 2 Tablespoons Yellow Mustard Seed
• 2 Tablespoons Hot Sauce
• 2 Tablespoons Celery Seed
• 1 Bay Leaf
• 1/2 Teaspoon Whole Black Peppercorns

Equipment

• Large Nonreactive Cooking Pot with a Top
• Large Glass Container with Lid
• Measuring Cup
• Ladle or Big Spoon
• Large Sharp (Chef’s) Knife
• Tablespoon
• Teaspoon
• Cutting Board
• Timer