Pickled pork was a regular meal mum would cook when I was a child. I love how moist and tender the meat is when cooked. It tastes so delicious as well.
Submitted by Ange Marie
Pickled pork
Pickled pork was a regular meal mum would cook when I was a child. I love how moist and tender the meat is when cooked. It tastes so delicious as well.
Serving: 6
Ingredients
- Pickled pork (I used 1.2kg)
- 1/2 tsp pork stock powder
- 1/4 cup apple cider vinegar
- 1/2 an apple
- sage ( about 10 leaves)
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- 1/4 of a Chinese cabbage, roughly chopped
- 1 celery stick, roughly chopped
- 2 bay leaves
- 1 garlic clove, smashed
- 1/2 tsp black pepper
Instructions
- Wash pork under cold water.. This ensures that all blood is washed off the meat and will prevent scum forming.
- Put all ingredients in the slow cooker, pour in cold water to 1/2 cover the pork.
- Cook on low for 5 hours.
- Turn off and let the meat sit in the liquid until your ready to carve.
Notes
- At the end of cooking leave the pork in the liquid until your ready to carve. This will stop the meat from shrinking.
- Pork stock can be brought at Asian supermarkets.
- Any left over meat can be used on sandwiches for lunch the next day.
Tried this recipe?Let us know how it was!
i would like to know what cut of pork is best for this recepie
A piece of pickled pork 🙂
Thank you for sharing. The first time I have tried pickled pork and it won’t be the last!
So delicious, lovely flavours in the meat which melted in the mouth. 😊
would love to try this wondering if you dont have the pork stock what can i use instead please
I’d use vegetable stock 🙂