Pickled Pork Hocks or Pork Belly is a traditional British recipe for a classic dish of pork hocks or pork belly lightly pickled in salt and spices that is then boiled before being served with cabbage or sauerkraut and mashed potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Pork Hocks or Pork Belly.
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Ingredients:
3.75l water
450g pickling salt
1 tbsp saltpeter (essential, it prevents the development of harmful bacteria)
10 fresh pork hocks, halved crosswise or 3 pork breasts, rolled and cut into 30cm lengths
2 celery sticks, chopped
1 carrot, chopped
1 medium onion, chopped
2 bayleaves
8 whole allspice berries
8 black peppercorns
Method:
Dissolve the pickling salt and saltpetre in the water. Arrange the pork pieces in a large dish then pour over the brine solution. Place a large, heavy, plate on top of the meat to make certain that all the pieces stay under the surface of the liquid. Place in the refrigerator and allow to marinate for 10 days. During this time check every day to make certain the meat remains beneath the level of the liquid. If the liquid level drops then top-up with more brine.
After the 10 days are up drain the meat (discard the liquid). Rinse the pork thoroughly then place in a large cooking pot. Add the celery, carrot, onion, bayleaves, allspice and black peppercorns. Add enough water to just cover the meat then bring the mixture to a boil. Reduce to a simmer then cook for 150 minutes, topping the water level as needed.
When the pork is very tender remove from the pot. Serve on a bed of sauerkraut and accompany with mashed potatoes.
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