Pickling pork was a method of preserving meat before refrigeration, and is still done today for flavor. Fresh meat is best, and reputable farms and butchers are good sources. Spices should be fresh and strong, and the brine should be boiled and refrigerated overnight before adding the pork.
Before refrigeration, pickling pork was a method of preserving meat during the fall and winter months, especially in warmer areas like the Southern United States. The salt and spiciness of the salty liquid discouraged the growth of bacteria, making it safe to eat for a longer time. This pickling process often made the meat juicy and succulent. Today, pickled pork is done as much for flavor as it is for preservation. Cooks should typically choose the freshest meat for the pickling, as well as a combination of spices and liquids they’ll enjoy eating later.
Fresh meat often works best for pickling because it has a rich flavor that the brine is unlikely to overwhelm. Using fresh meat also eliminates the worry that bacteria has already started growing. The pickled brine in these cases is only meant to prevent the growth of the bacteria, not stop the growth that is already happening. For this reason, freshly brined pork often lasts longer than pork that has been refrigerated for a while before the brining process begins.
Reputable pig farms and butchers are among the best places to get pork for pickling. They often allow the cook to choose from a large selection of pork cuts, serving only the freshest meats. Shoulder, leg and back roasts often work well as pickled pork because they have a lot of meat and often become succulent when marinated. The flesh should be bright red and have a strong, intense odor that is not metallic or acidic.
The cook must therefore choose the savory spices. Most pickled pork recipes call for vinegar, salt, mustard seeds, bay leaves, peppercorns, garlic, allspice, cloves, red pepper flakes or hot sauce, and onions. All of these ingredients typically have very strong, acidic flavors that work well for preserving the meat. Cooks can use any of the spices from the list above or simply combine their favorites. Bay leaves, for example, can upset sensitive digestion and can be omitted from the recipe without affecting the flavour.
Spices should also be fresh. Whole garlic cloves and minced onions are generally preferred over garlic or onion powders because the latter don’t contain much acid. All dried and powdered spices should have a very strong scent and bright colors. Apple cider or white vinegar can be used, but the balsamic often overwhelms the other flavors and should be used sparingly, if at all.
The brine is typically brought to a boil in a large stewpan before the pork is added. Foam usually forms on top of the liquid and should be skimmed off and discarded so the mixture doesn’t bubble. After about 5 minutes of boiling, the brine should be refrigerated overnight. The pork is then added to the cold liquid and must be completely covered by the brine. The cook can brine the pork for up to four days, stirring it every few hours to prevent air pockets from forming.
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