Pickled Pork – Deagon Bulk Meats (2024)

Tags

Gluten Free, Leftovers., Pickled Pork, Pork

When I say I’m making hashies the response I get from most people is ‘huh what are they?’. Hash cakes, fritters, patties, what ever you want to call them. In this recipe I’m using left over pickled pork. Traditionally these are made with corned beef but you can use whatever left over meat you have,

ingredients:

1-2 cups of pickled pork, shredded or roughly chopped.

1 large potato

2 inch slice of sweet potato

1/2 tsp seeded mustard

1 store crushed garlic

1 whole egg

1/2 cup of gf flour

2 stalks of parsley, chopped

Method:

1. Peel and chop potato and sweet potato. Place in pot and boil until tender. Drain and roughly mash. You want it slightly chunky.

2. Add the chopped pickled pork, garlic, mustard and parsley and mix well.

3. Beat egg then add to mixture incorporating it well. place in fridge to cool.

4. Once cooled form patties from your mixture and toss in flour to coat.

5. Heat a little oil or butter in a large non stick frying pan and fry your patties turning after around two minutes or once golden.

6. Serve with steamed vegetables and your favourite relish.

Hints and Tips –

• These taste great the next day cold.
• You can use any kind of meat you like.
• Make in advance and reheat in the oven.
• Just use as much left over meat as you have.

Tags

Gluten Free, Pickled Pork

Pickled pork is an inexpensive cut of meat and is much cheaper than corned beef. This weeks special is a 2.5kg+ boneless piece for $10.

Each time we advertise pickled pork in store we get literally hundreds of questions about how to cook it and what it tastes like. The most of the time we advise people to cook it similar to the way you would silverside or corned beef. This recipe is a little different to one I would use for corned beef as it’s not so sweet and has vinegar in it. Next week I’ll post my corned beef recipe so you can see the differences. Most of the ingredients are what I call ‘basics’. You will probably have most of them in the back of your cupboard.

Once again I’ll be using this piece of meat for two meals making ‘hashies’ with the leftovers tomorrow.
Ingredients:

2.5kg Boneless Pickled Pork.

2 medium-sized onions

3 sticks of celery

2 medium carrots

3 cloves of garlic

1 tsp pepper corns

6 whole cloves

4 tbsp brown sugar

4 tbsp white vinegar

Method:

1. Roughly chop all veg. Place this along with all of the other ingredients in a large pot.

2. Fill pot with water until your piece of pork is just covered.

3. Cover and bring to the boil, reduce to a simmer and cook for at least 2hrs or until meat is tender.

Sorry it’s not the best picture. You can remove the fat before you slice it if you like.

Hints and Tips –

• You can use a slow cooker rather than a pot. Put it on low in the morning before you leave for work and when you get home dinner will be ready.
• You can use a bone in piece of pork. It will require around half an hour longer cooking in a pot.
• If serving hot leave in cooking stock until your ready to serve.
• If serving cold let your meat cool completely in the stock.