To Boil Pickled Pork is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic pork pickled in brine that's soaked to remove excess salt and then boiled to cook. The full recipe is presented here and I hope you enjoy this classic British version of: To Boil Pickled Pork.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO BOIL PICKLED PORK.
834. INGREDIENTS.—Pork; water. Mode.—Should the pork be very salt, let it remain in water about 2 hours before it is dressed; put it into a saucepan with sufficient cold water to cover it, let it gradually come to a boil, then gently simmer until quite tender. Allow ample time for it to cook, as nothing is more disagreeable than underdone pork, and when boiled fast, the meat becomes hard. This is sometimes served with boiled poultry and roast veal, instead of bacon: when tender, and not over salt, it will be found equally good.
Time.—A piece of pickled pork weighing 2 lbs., 1-1/4 hour; 4 lbs., rather more than 2 hours.
Place the pickled pork in a large bowl, cover with water and set aside to soak for 2 hours.
After this time, transfer the meat to a large pan, cover with plenty of water then gradually bring to a boil. Reduce to a simmer, cover and cook for about 80 minutes, or until the meat is thoroughly done and tender.
This can be served with boiled vegetables or can be substituted in any dish calling for boiled bacon.
