Pickled Pork Recipe

This pickled pork recipe is bursting with flavour and can be savored hot or cold. It pairs wonderfully with creamy white sauce and mashed potatoes or makes a deliciously satisfying sandwich filling.

If you have never had pickled pork, it is similar to corned beef. Pickled pork is a cut of pork, typically a leg or shoulder, that has been preserved and flavoured by curing it in a brine of salt, sugar, and seasonings. This process gives the meat a tangy, salty flavour and a pink color, similar to ham but with a looser texture. It is sold raw, requiring slow cooking like simmering or slow-cooking to be tender.  

I first tried pickled pork about 20 years ago and instantly loved it. It wasn’t something I grew up with, but it has since become a family favorite. It’s probably one of the easiest dishes you’ll ever make—just add the seasonings, pork, and water, let it cook, then slice and serve. So simple!

There are plenty of flavourings you can add to your pickled pork to bring out its taste even more. I like to use malt vinegar, brown sugar, black peppercorns, bay leaves, and an onion. The malt vinegar gives a tangy, savoury kick, while the brown sugar adds a sweet balance and helps tenderise the meat.

To cook pickled pork on the stovetop, place it in a large pot, and cover with cold water. Bring to a boil, then reduce heat to a low simmer (about 45-50 minutes per kilogram) with aromatics like onion, bay leaves, and peppercorns until tender. This method is known as boiled picked pork.

• Roasted Root Vegetables: Serve with baked carrots, parsnips, and potatoes to balance the savory flavor.
• Mash and Greens: Pair with mashed potatoes and steamed cabbage, kale, or green beans.
• Cauliflower Cheese: A creamy, cheesy side complements the tangy meat.
• Sauces: Creamy white sauce or hot mustard is a classic pairing.

• Salads: Shredded cold pork mixed into potato salad or coleslaw.
• Sandwiches: Thinly sliced on fresh, crusty bread with mustard.
• Snack/Appetiser: Diced on crackers with a dab of mustard or alongside pickled vegetables. 

• Stir-Fry & Tacos: Use it as a flavourful protein in fried rice or a tangy filling for tacos with coriander and lime.

• In the Fridge: Let the pork cool completely, then slice or shred it to make later use easier. Place it in a shallow, airtight container and refrigerate it within 2 hours of cooking. It will stay fresh and safe for 3 to 4 days
• In the Freezer: Portion the cooked meat into zip-lock freezer bags or rigid, airtight containers. Press out all excess air to protect the meat quality. Label it with the date; it will maintain good quality for up to 3 months.

Pickled Pork Recipe

Recipe by Marie Otty

This pickled pork recipe is bursting with flavour and can be savored hot or cold. It pairs wonderfully with creamy white sauce and mashed potatoes or makes a deliciously satisfying sandwich filling.

Course: MainCuisine: WesternDifficulty: Easy

5.0 from 2 votes

Pin

Print

Save

Servings

6

servings

Prep time

5

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

20

minutes

Ingredients

• 1.5 kg pickled pork

• 1 brown onion cut into quarters

• 1 tsp black peppercorns

• 2 bay leaves

• 2 tbsp brown sugar

• 2 tbsp malt vinegar

Directions

• Mix the base: Place 2 tbsp brown sugar, 2 tbsp malt vinegar, 1 tsp black peppercorns, and 1 cup of water directly into a large pot. Stir them until well combined.
• Add the pork: Submerge the pickled pork into the liquid mixture. Pour in enough extra cold water to completely cover the meat.
• Add aromatics: Toss in the quartered brown onion and 2 bay leaves.
• Boil then simmer: Bring the pot to a boil over high heat. Reduce the heat to low, cover with a lid, and let it gently simmer for 75 minutes. 50 minutes per kilo.
• Cool and serve: Turn off the heat and let the pork cool down in its liquid until it is safe to handle. Lift it out, slice across the grain, and serve hot or cold.