In Search of Pickled Pork

I finally decided to make red beans and rice for a Super Bowl party, but not with the 3-4 day lead time I need to make pickled pork called for in most of the recipes I've found.

Anywhere to buy this in the area? I know there are other recipes which focus on smoked sausage, but I'd prefer the pickled meat if possible.

I suppose I could just cut it smaller and amp up the brine? Any experience pickling pork?

If you have a meat injector, or are willing to go get one, you could pickle pork reasonably well in 24 hours. I don't know what recipe you're talking about precisely, but it would certainly gain a cured/pickled flavor in that time if you poke it enough.

From Mike G's recent Supermercado Taquerias tour:

Mexican Pickled Pigs Feet at Ricardo (image by Mike G)


Taqueria Ricardo
4429 W. Diversey
Chicago

Regards,

Brilliant, C2!

I'm sure those feet would work, too. I use K-Paul's recipe and he doesn't call for pickled pork, he uses several smoked hocks instead. Seems to me that if you're looking for the pickled-ness, those feet would function perfectly: K-Paul's without the smoke, but with the pickle flavor. Plus all the additional goodness of the gelatin that feet/hocks give you.

Geo

Geo,

I'm glad you liked this idea, because I wasn't sure if it was really suitable. It was the only fresh pickled pig product I've seen lately that wasn't in a jar. Europeans pickle pork, too, though it usually ends up as headcheese.

Regards,

LTH,

This past summer, I saw pickled pork side meat (fatback) and tails at one of the butcher stalls in Baltimore's Lexington Market. It looked very similar to salt pork. Sort of like corned pork.

Many years ago, I worked with a chef from Philadelphia who was reminiscing about cooking Philadelphia Pepper Pot back in the old days, and he said pickled pork was the one critical ingredient for that soup.

Based on what I observed that afternoon in Baltimore and also gastro gnome's linked recipe, I would say that salt pork would make a reasonable substitute. Somehow, substituting pickled pigs feet seems wrong to me.

You can find barrels of pickled pork (including feet and tails) at African markets such as Old World Market (5129 N Broadway) and La Fruteria (8909 S Commercial). I'm not sure how it compares to the stuff you'd get in Louisiana but I wouldn't be surprised if pickled pork made its way into Creole cuisine by way of Africa.

Here's an old picture from La Fruteria (upper) and a more recent one taken at Old World (lower).

Hi,

I bought a few jars of pickled hocks, because I knew my Mom would comment, "Just what my Daddy loved!"

Now I am thinking about how to use this. Any ideas?

Regards,
Cathy2

Cathy2 wrote:Now I am thinking about how to use this. Any ideas

Plate pickled hocks with 5 or 6 pickled eggs, raw onion, dollop of horseradish mustard. Brown bread, crackers, pretzels. 12-pack macro brew.

Done and done.

Stay well upwind of your father for the next few days.

Hi,

Thanks, Gary.

I am thinking of making the red beans and rice with the pickled pork.

I hope to find something else and will advise.

Regards,
Cathy2

For future need - I did find this:

https://www.cajungrocer.com/catalog/pro ... RYQAvD_BwE

Most of the old neighborhood bars had a 2 gallon jar of pickled pigs feet on the back bar.You may want check with tavern suppliers to see if they are still available.
I still remember my grand father chewing on a foot with his beer.What a mess !!!

Finally opened the jar of boneless pickled pork hocks to serve to my Mom. "I now understand why my Dad liked it. These are delicious."

Most of the jar went into the red bean and rice for the small household exchange. I agree, these are pretty good.

Regards,
Cathy2

C2, way back in 2010 you got involved with someone who gave you a "sweet pickled pork cottage roll" which is, in fact, a Canadian speciality: boneless pork shoulder butt, pickled in a sweet brine.

Geo

https://www.cooksinfo.com/sweet-pickled-cottage-roll

Hi,

A friend wrote a book on South American cooking. One of the most valued aspects was an index how the same term could have different definitions depending on location, culture and generally accepted local conventions.

In the original post, they were seeking pickled pork for a recipe of New Orleans red beans and rice. The poster linked to a vinegar based pickled pork.

Recently, I bought pickled bologna, Polish sausage and pork hocks. I was inspired by this thread to make New Orleans (NO) style red beans and rice. I gave away three containers via the small household exchange and a friend. I received some mixed responses in return. One person did not like the vinegar presence and did not recall having anything similar in NO. Two found it acceptable, though one questioned what type of pickled pork was used in NO. It was suggested pickled pork in NO may refer to salted pork.

Mom and I have been watching all the episodes of Vivian Howard's 'A Chef's Life,' series. In the fifth season, Howard visits a local woman who pickles her own pork. Sure enough, it was brined pork. Howard had lamented no including 'seasoning meat' in her cookbook, which pickled pork was one.

It can easily be the pickled pork for NO red beans and rice was salted pork.

Perhaps one of these days I duplicate the effort using salted pork, then check their reaction. I must admit, I tend to use bacon instead of truly salted pork.

Regards,
Cathy2

I guess it might properly be called "corned pork" on analogy with "corned beef," C2!!

Geo