deguerre
somebody shut me the fark up.
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Last Wednesday I started a cook for the current Throw Down, about pickles. I decided to do my own pickling for this one, and I wanted to try pickled pork. I found a few recipes but decided on Alton Brown's:
http://www.foodnetwork.com/recipes/alton-brown/pickled-pork-recipe/index.html
with only a few mods, the largest one using tenderloin instead of shoulder. At any rate, I also made a nice pickled veggie "salad" using sliced cucumber, radish, onion, ginger and Serrano in rice vinegar, salt and sugar.
Veggies:
Pork:
The pork and veggies pickled until Sunday when I pan fried a small piece of pork to test. Intense! Needed a rinse and a brief soak to remove the excess salt for my purposes. I can see using this with the shoulder as an ingredient for red beans and rice, as many recipes out of South Louisiana (NOLA especially) called for.
At any rate, last night I decided to do a Char Siu.
Now, chicagokp (Kirk) had sent me a surprise when he forwarded some summer reading to me (THANKS KIRK!!!):
Which I used for a brief marinade in the cooking vessel of choice
on the grill
Which wound up on my plate like this...
A closer look at the veggies - drizzled with honey to compliment the salt and vinegar
I let the pork come up to 120 IT in the pan and sauce, then directly grilled it. The pork was quite good. Very intense, but it matched perfectly with the char siu sauce and pickled ginger when speared on the same bite.
I'll be doing this again. Thanks for looking!
http://www.foodnetwork.com/recipes/alton-brown/pickled-pork-recipe/index.html
with only a few mods, the largest one using tenderloin instead of shoulder. At any rate, I also made a nice pickled veggie "salad" using sliced cucumber, radish, onion, ginger and Serrano in rice vinegar, salt and sugar.
Veggies:
Pork:
The pork and veggies pickled until Sunday when I pan fried a small piece of pork to test. Intense! Needed a rinse and a brief soak to remove the excess salt for my purposes. I can see using this with the shoulder as an ingredient for red beans and rice, as many recipes out of South Louisiana (NOLA especially) called for.
At any rate, last night I decided to do a Char Siu.
Now, chicagokp (Kirk) had sent me a surprise when he forwarded some summer reading to me (THANKS KIRK!!!):
Which I used for a brief marinade in the cooking vessel of choice
on the grill
Which wound up on my plate like this...
A closer look at the veggies - drizzled with honey to compliment the salt and vinegar
I let the pork come up to 120 IT in the pan and sauce, then directly grilled it. The pork was quite good. Very intense, but it matched perfectly with the char siu sauce and pickled ginger when speared on the same bite.
I'll be doing this again. Thanks for looking!
Last edited by a moderator:
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