July 10, 2018
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.
5 hrs 5 mins
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
1Wash pork under cold water.. This ensures that all blood is washed off the meat and will prevent scum forming.
2Put all ingredients in the slow cooker, pour in cold water to 1/2 cover the pork.
3Cook on low for 5 hours.
4Turn off and let the meat sit in the liquid until your ready to carve.
1At the end of cooking leave the pork in the liquid until your ready to carve. This will stop the meat from shrinking.
2Pork stock can be brought at Asian supermarkets.
3Any left over meat can be used on sandwiches for lunch the next day.
Submitted by Ange Marie
October 22, 2020
I’d use vegetable stock 🙂
October 20, 2020
would love to try this wondering if you dont have the pork stock what can i use instead please
March 26, 2019
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. 😊
July 19, 2018
A piece of pickled pork 🙂
July 18, 2018
i would like to know what cut of pork is best for this recepie
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