Cook Pickled Pork Stove Top Recipes
STOVETOP PORK DINNER
Sometimes it's nice to combine a recipe's ingredients into one pan and simmer it on the stove, instead of turning on the oven. That's why I appreciate this recipe.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook pork for 3-4 minutes on each side or until a thermometer reads 160°; drain. Add potatoes if desired and onion. , In a large bowl, combine the soup, mushrooms, water, garlic salt, Worcestershire sauce and thyme; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in peas and carrots; cover and simmer for 10 minutes or until heated through.
Nutrition Facts :
SOUTHERN STYLE PIG TAILS
A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.
Provided by KERYNE
Categories Meat and Poultry Recipes Pork
Time 3h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
- Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
- Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
- Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 4.5 g, Cholesterol 126.4 mg, Fat 35.3 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 12.2 g, Sodium 608 mg, Sugar 1.3 g
PICKLED PORK
Provided by Alton Brown
Categories main-dish
Time P3DT23m
Yield about 1 1/2 pounds
Number Of Ingredients 12
Steps:
- Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
PICKLED PORK
I don't know if you can get pickled pork outside Australia, but it's quite common here. My mum used to by a piece of it every year for Christmas, but we buy it about once a month as it's pretty cheap and great cold on sandwiches. It's very similar to corned beef which we also cook for lunch meat so I came up with this way of cooking it to give it a flavour of its own. We love it still warm with a German type potato salad and mustard on the first night.
Provided by JustJanS
Categories Pork
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the first 7 ingredients and a couple of cups of cold water together in a saucepan large enough to hold the piece of pork.
- Add the pork and more water (enough to cover the pork); give it all a bit of a stir around to combine.
- Bring to the boil, then cover and reduce to a simmer; cook for 2 hours (40 minutes per 500g of meat).
- Allow to cool for about 2 hours in the stock.
Nutrition Facts : Calories 580.8, Fat 24.4, SaturatedFat 8.6, Cholesterol 215, Sodium 153.7, Carbohydrate 12.5, Fiber 1.7, Sugar 7.5, Protein 74
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