Titch;s Down under Pickled Pork.

Titch · Dec 20, 2012

My take on this lovely dish.
Pickled Pork with Cabbage,Spuds and onion.
Tossed in Butter,Honey and Mustard.
36 hour Sous Vide store bought pickled pork at 64c/around 150f.

Cabbage layered in Pan.Then add the Pork and a layer of onions.

chopped potato ,boiled for a good ten minutes.
added butter,honey and mustard,gave a good shake.

added potato to the dish of ingredients and into the kettle with smoke.

removed one hour fifteen minutes,when nicely coloured.

Thanks for looking,hope you enjoyed it.
Cheers.
Titch

buccaneer · Dec 20, 2012

Wonderful food titch, man o man!
:clap:

Clayfish · Dec 20, 2012

Mighty fine feast!

Phubar · Dec 20, 2012

Yessir!
Could hit that for breakPhast right now!

Dr_KY · Dec 20, 2012

Looks interesting titch.

deguerre · Dec 20, 2012

Oooo. Nice. Not even sure what pickled pork is though.

fantomlord · Dec 20, 2012

looks good from here. what was that directly over the coals? almost looked like pine cones

chicagokp · Dec 20, 2012

Titch - that looks awesome!

deguerre said:
Oooo. Nice. Not even sure what pickled pork is though.

Have you ever seen pickled bologna? My wife always get's it in southern Indiana. Similar stuff.

deguerre · Dec 20, 2012

chicagokp said:
Titch - that looks awesome!

Have you ever seen pickled bologna? My wife always get's it in southern Indiana. Similar stuff.

Pickle Loaf is about the closest reference I have. Pretty sure that's not the same thing.:becky:

code3rrt · Dec 20, 2012

I'm not familiar with pickled pork either, but I'll tell you what.............That looks fantastic! I'd certainly give it a try, that combination of food with the honey mustard sauce just sounds great.

Thanks for sharing.

buccaneer · Dec 20, 2012

Pickled pork is kinda like brining with vinegar and a wide variety of spices and pickling herbs and aromatics involved. It's a bit special.

chicagokp · Dec 20, 2012

buccaneer said:
Pickled pork is kinda like brining with vinegar and a wide variety of spices and pickling herbs and aromatics involved. It's a bit special.

I would be all over that. Any idea of the heritage of it? German?

code3rrt · Dec 20, 2012

Say Titch.....any idea what cut of pork that is?

landarc · Dec 20, 2012

Looks good from here. Never ever even had a whiff of pickled pork though

cowgirl · Dec 20, 2012

Yum! I love pickled pork!! Didn't know you could buy it ready made.
Your dish looks great Titch! Love everything about it. Thanks for posting!

Titch · Dec 20, 2012

fantomlord said:
looks good from here. what was that directly over the coals? almost looked like pine cones

Banksia seed pods,an Australian native plant.
Gives an almost sweet tasting smoke.
Cheers.
Titch

Titch · Dec 20, 2012

chicagokp said:
Titch - that looks awesome!

Have you ever seen pickled bologna? My wife always get's it in southern Indiana. Similar stuff.

Thank you.
Please tell me more about the Bologna.
Cheers.
Titch

Titch · Dec 20, 2012

chicagokp said:
I would be all over that. Any idea of the heritage of it? German?

My guess is its Irish,
My Dutch in laws don't know of it.
Similiar to salted pork and cabbage,does taste like a mix of corned beef and ham.
Thank you.
Cheers.
Titch

Titch · Dec 20, 2012

code3rrt said:
Say Titch.....any idea what cut of pork that is?

Coming from Woolworths, it could be a pickled nose for all I know.:laugh:
I believe it is shoulder pieces.
Cheers.
Titch

Titch · Dec 20, 2012

cowgirl said:
Yum! I love pickled pork!! Didn't know you could buy it ready made.
Your dish looks great Titch! Love everything about it. Thanks for posting!

Thank you,I have cured my own ,but I believe the giants do a better job.
I reckon the pumping of the meat is the key.
I nearly did not post this cook as I thought it a bit lame compared to what you all put up.
If I missed anyone,my apologies
Cheers.
Titch

Titch;s Down under Pickled Pork.

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