Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Smokin Don on February 22, 2016, 04:27:07 PM
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Feb 22 2016
I didn’t have anything planned to cook today so I had plenty of time to pickle some pork for using in red beans and rice. We also had a jar of Claussen’s dill pickles used up so I boiled some eggs to pickles in the juice. The jar will hold 5 to 6 eggs according to their size. I let them set 4 to 5 days in the fridge and they are ready to eat.
I went to my butchers this AM to get some lard and the pork. He cut me up some pork butt, about a pound and a half. I got some more of his Andouille sausage too, I have 2 that I smoked and froze to use in the red beans and rice later this week.
Using the pickled pork is an old recipe and a lot of the Louisiana cooks swear by it. Ever since I tried it they’re not as good without it. The recipe supposedly came from an old Cajun cook. The recipe follows in case some of you want to try it. I will probably make mine Friday or Sunday.
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Smokin Don
Recipe:
Red Beans and Rice with Pickled Pork
1 lb red beans, soaked overnight
1 TBS Worcestershire sauce
1 med. onion, peeled & chopped
1 bunch green onions, chopped
7 cloves garlic, chopped fine
½ cup chopped parsley
1 rib celery chopped
½ cup catsup
1 green pepper chopped
2 tsp tobasco, I use Cholula hot sauce
2 bay leaves
1 tsp thyme
Salt & pepper to taste
1 lb. Smoked sausage, sliced
1 lb. pickled pork cut in 1” cubes
Cooked rice
Drain the beans. Put in 6 qt. heavy pot and add 3 qts. Fresh water. Cover & simmer for one hour, or until the beans are tender. Stir & check to make sure beans are covered with water while simmering. Add rest of ingredients, except the rice; add water to cover if needed. Partially cover & simmer for 1 to 1 ½ hrs or until the liquid thickens. The recipe doesn’t say so but I like to brown the smoked sausage & pickled pork a little before adding it to the pot cut the pickled pork a little smaller. Some recipes call for red kidney beans but I like the smaller red beans. Add more tobasco if you like it hotter! Serve over cooked rice.
Pickled Pork
2 lbs. boneless pork butt cut in 2” cubes
½ cup mustard seed (2 or 3 TBS. are enough)
1 TBS celery seeds
2 TBS tobasco
1 qt white vinegar
1 bay leaf
1 TBS kosher salt
12 pepper corns
6 cloves garlic, cracked
1 pinch of pink salt (optional)
Combine all the ingredients except the pork in a stainless steel pan & boil for 3 min. Cool & place in a refrigerator container ( plastic, glass, or stainless ) add pork. Stir to remove the bubbles. Cover & refrigerate for 3 days. Every since I had red beans & rice with the pickled pork it’s not as good without the pork! I have never tried the pink salt in the pickled pork but plan to soon.
Note: I have used country style ribs, they cut up just right.
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Sounds like good eats with a cold beer.
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Pickled pork and eggs.....sounds like an "outdoor" food.....for the sake of domestic tranquility :D
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Never had it Don. Sounds interesting....
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Pickled pork and eggs.....sounds like an "outdoor" food.....for the sake of domestic tranquility :D
Yes I agree! Brings to mind the campfire scene in "Blazing Saddles"! ???
Don does this pickled pork do for the red beans and rice that vinegar does for a bean soup?
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Sounds like good eats with a cold beer.
I'm with Ken on this one!
Art
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[[/quote]
Don does this pickled pork do for the red beans and rice that vinegar does for a bean soup?
[/quote]
I would say yes Gene, I don't want red beans and rice without the pickled pork anymore. Don
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Don does this pickled pork do for the red beans and rice that vinegar does for a bean soup?
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I would say yes Gene, I don't want red beans and rice without the pickled pork anymore. Don
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I'll have to try this next time Don! Thanks!
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Sounds quite tasty. Thanks Don.
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Pickled pork and eggs.....sounds like an "outdoor" food.....for the sake of domestic tranquility :D
The pickled eggs are not to serve with the red beans and rice! :) I just made them because I had the empty jar with the juice and time on my hands Tee!!!
Don
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Red Beans and rice w pickled pork
Feb 25 2016
It was my birthday, for the wife it's a chance to go out to eat, for me I would rather stay home and cook a meal I want. Wednesday we went to get our income taxes done and went to eat lunch. We had deep fried smelt at a favorite Italian place Casa Lual in Lima. OH. They have it every year during lent.
For my birthday Thursday my pickled pork was ready to make red beans and rice. My recipe is an old recipe from the Frugal Gourmet and said to be from an old Cajun Cook. For me it is the only way to fix red beans and rice. It is pretty versatile and can be made from any smoked sausage and the pickled pork. I had some good smoked jowl bacon to add but a ham hock would be good done with the beans and then pull the meat and add back.
For mine I cooked the beans for the three hours and then added the bacon and the andouille from my butcher; after browning. I cut the pickled pork into bite size and added it in. I have sauted the veggies before but this time just added them in; I added the green onions and parsley the last 45 minutes. You need to stir the beans often to keep from sticking to the pot. You have to have cornbread with this so I made some with about a cup of shredded cheddar added. I served it with some rice and it was a taste treat!
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Smokin Don
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Wow, that is one good looking meal Don
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Wow, that is one good looking meal Don
what hw said. mmmmmmmm
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That looks really good Don!
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If it's okay, Don, I brought my own bowl!
BD