Pickle Meat, also known as Pickled Pork, is a quintessential ingredient in New Orleans-style red beans and rice, adding a distinctive flavor that complements the dish perfectly. This recipe involves pickling pork butt with a blend of spices and vinegar, resulting in tender, flavorful meat that enhances any Cajun or Creole dish, particularly when paired with red beans.
Recipe Details:
- Name: Pickle Meat (Pickled Pork)
- Cook Time: 72 hours (includes refrigeration time)
- Prep Time: 10 minutes
- Total Time: 72 hours 10 minutes
- Description: A traditional New Orleans ingredient used in red beans and rice, essential for adding flavor and depth. Often used as a substitute for or addition to sausage in the dish.
- Recipe Category: Stew
- Keywords: Pork, Meat, Cajun, Creole, Spicy, Weeknight, Refrigerator, Easy, Inexpensive
- Aggregated Rating: 4.5 (based on 3 reviews)
- Calories: 632.3 per serving
- Fat Content: 40.6g
- Saturated Fat: 12.6g
- Cholesterol Content: 149.7mg
- Sodium Content: 2085.8mg
- Carbohydrate Content: 8.2g
- Fiber: 1.9g
- Sugar: 2g
- Protein Content: 46.4g
- Servings: 4
Ingredients:
- 1/2 teaspoon mustard seeds
- 1 teaspoon celery seed
- 2 cups white vinegar
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 teaspoon peppercorns
- 12 cloves garlic
- 6-10 pieces of pork butt (about 2 lbs)
Instructions:
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Prepare Seasoning Mixture:
- In a saucepan, combine mustard seeds, celery seed, white vinegar, bay leaf, kosher salt, peppercorns, and garlic cloves.
- Bring the mixture to a boil and cook for 5 minutes to infuse flavors.
- Allow the seasoning mixture to cool completely.
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Prepare Pork Butt:
- While the seasoning mixture is cooling, cut the pork butt into 2-inch pieces.
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Combine and Refrigerate:
- Place the pork butt pieces into a container with a tight-fitting lid.
- Pour the cooled seasoning mixture over the pork.
- Stir gently to remove any air bubbles.
- Cover the container tightly and refrigerate for 3 days. This allows the flavors to meld and the meat to pickle thoroughly.
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Usage:
- After 3 days, your pickle meat is ready to use. It’s typically added to dishes like red beans and rice during cooking, where it enhances the overall flavor profile with its tangy, spiced notes.
Tips and Notes:
- Flavor Enhancement: Pickle meat adds a tangy and slightly spicy flavor to dishes. Adjust the amount used based on personal preference.
- Substitute: If you can’t find pickle meat or prefer a milder flavor, you can use smoked sausage or ham hock as alternatives in red beans and rice.
- Storage: Store leftover pickle meat in its pickling liquid in the refrigerator for up to a week for optimal freshness and flavor.
This recipe not only preserves the tradition of Cajun and Creole cooking but also offers a delicious way to elevate your homemade red beans and rice or other dishes requiring a bold, savory punch. Enjoy the rich flavors of New Orleans cuisine right in your own kitchen!
