Pickled pork, or "pickle meat", as it's called in New Orleans, is
what some folks consider the quintessential seasoning meat for red beans and
rice, as well as other bean dishes. Some folks use ham hocks, some
smoked ham, some even use tasso. But you'll find a
significant number of Creole mamas who'll tell you that it ain't red beans without pickle meat.
It's readily available at many New Orleans markets, but you can make it
yourself:
- 2 pounds boneless pork butt, cut into 2-inch cubes
- 1 quart distilled white vinegar
- 1/2 cup mustard seed
- 1 tablespoon celery seed
- 2 tablespoons Tabasco sauce
- 1 bay leaf
- 6 cloves garlic, peeled and cracked (not smashed)
- 1 tablespoon kosher salt
- 12 peppercorns
Combine everything except the pork in a non-reactive saucepan and boil for
three minutes. Cool and place in a refrigerator container (plastic,
glass or stainless-steel) and add the pork. Stir to remove bubbles.
Cover and refrigerate for three days.
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Chuck Taggart
(e-mail chuck)