Free Recipe Souse or Pickled Belly Pork
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Souse or Pickled Belly Pork Recipe
3 lb Piece of pork belly
12 oz Sea salt
1 oz Saltpetre
1 ts Black peppercorns
1 ts Allspice berries
4 oz Light brown sugar [opt l]
Souse or Pickled Belly Pork Preparation
Historically sousing went hand in hand with the autumn slaughter. When the hams and bacons were started smoking the trotters, ears, cheeks and other bits went into a brine barrel. Richer farmers used verjuice, spiced wine or spiced ale. Use a clean earthen ware crock or a plastic bucket. Clean all your equipment with a washing soda sdolution befere starting. Make the brine by heating the salt and saltpetre in 4 pints of water in a large pan. Add the peppercorns and allspice in a muslim bag; if you want sweet pickled pork add the sugar also. Boil for 10 min; then let the brine cool and strain it through a muslim cloth into the pickling crock. When the brine is cold add the pork, and keep it submerged with a piece of clean boiled wood. Stir the brine ocassionally with a clean wooden spoon and turn the meat with cleaned wooden tongs. The meat will be ready in about 3 days depending on the thickness of the meat. Remove with tongs and cook; serve with broad beans or puree of split peas. Extracted from: The Perfect Pickle Book By: David Mabey and David Collison Published by: BBC Books ISBN: 0 563 21445 7 Posted by: Jim Weller Posted to MM-Recipes Digest V4 #3 by tbankerd@leading.net on Jan 16, 1999
Cooking Temperature:
Recipe Serves: 3
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