This quick and simple method requires cooking pork in vinegar over heat in order to add flavor to the meat. It is a method of cooking pork that is popular in the Philippines, where it is usually called adobo, in addition to other places around the world.
You will not be able to store this recipe for a long period of time, as with the other methods provided, as the pickling in this recipe is for taste, not for preservation.
Keep an eye on the pork as it simmers. Give the whole thing a stir about halfway through cooking, so that that pork is cooked consistently.
The equipment you will need are a large pot, a large plastic zip-lock bag, and a bowl to place under the zip lock bag. In addition to several pounds of pork (boneless pork butt works well for this) you will need 1 quart of white vinegar, a tablespoon of salt, a dozen peppercorns, and a variety of other spices. Adding a tablespoon of celery seeds, a few whole garlic cloves, or a couple bay leaves adds a nice flavor to the meat.
While you are letting the pickling liquid cool, it is a good time to prepare the pork. Cut the pork you purchased into 2 inch chunks, removing most of the fat if there is a lot still attached to the pork.
When sealing up the zip-lock bag be sure to get as much air out of the bag as possible. This will make sure that none of the pork is exposed to air, which can lead to the exposed areas spoiling.
This version of pickled pork is used often in red beans and rice in New Orleans, where it is often called “pickle meat. “[2] X Research source [3] X Research source Simply add the pickled pork to the beans in the early phase of cooking them, as one would do with bacon. [4] X Research source This variation of pickled pork can also be added to a variety of greens, such as collards, while stewing them. [5] X Research source
In addition you may want to add potassium nitrate (also known as saltpeter) which inhibits the growth of certain bacteria, most importantly the bacteria responsible for botulism. This method of pickling pork requires a significant number of days, specifically 7 - 14. Plan to make it far enough ahead so that it is ready when you want to use it.
The amount of salt you need to add depends on the amount of water you are dissolving it in. To make sure your water is salty enough, take a raw egg and place it in the water. If it floats, your water is salty enough. [7] X Research source
Traditionally this form of pickled pork, also known as salt pork, was fried with apples. [8] X Research source However, this form of pickled pork will be excellent roasted or boiled as well.
