Sunday, October 9, 2011

pickled pork recipe

Now, I'd never even heard of pickled pork until a few weeks ago when I stumbled upon it in Coles. Spying a wee package of Norfolk pickled pork I thought I'd give it a shot.

So should you.

1.5kg pickled pork
1 onion, finely sliced
2 cups white wine
2 cups chicken stock
A good splash of brandy
2 tblsp brown sugar
A few sprigs of fresh thyme

Take the pork out of its wrapping and pat dry with kitchen towelling. Season with pepper and olive oil then sear each side in a heavy-based pan.

Then toss in some sliced onions and cover it all with the wine, stock and brandy. Add the brown sugar and fresh thyme, bring to the boil, then reduce to a simmer and cover.

Simmer for up to two hours then remove the meat from the stock. Let the meat rest while you boil the sauce to reduce it. Serve with roasted potatoes - or mash - and greens. Slice up this deliciously tender meat {it's reminiscent of corned beef - but so much yummier}. Pour the sauce over the top.

Should you have any leftovers, please eat them on a crusty roll the next day with a caramelised onion relish.