Name: Pickled pork
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: Pressed Pickled Pork; 1 kilogram pickled pork; 1 cup breadcrumbs; 1 apple, peeled, cored and chopped into small pieces; 1 teaspoon fresh sage, finely chopped; 1 teaspoon fresh rosemary, finely chopped; 1 egg; salt and pepper

Pickled pork

Stuffed pickled pork, which has been pressed and sliced makes a great sandwich filling. Serve with sourdough bread, a green salad and some mustard, and you've got perfection.

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Serves 6

Cook

1H 30M

Ingredients

Pressed Pickled Pork

1 kilogram pickled pork

1 cup breadcrumbs

1 apple, peeled, cored and chopped into small pieces

1 teaspoon fresh sage, finely chopped

1 teaspoon fresh rosemary, finely chopped

1 egg

salt and pepper

Method

1.Take the plastic covering off your pork and give it a rinse under the tap. It should have a bit of elasticised netting holding it together. Gently roll this off the meat and put to one side.

2.Take the meat and find a pocket for the stuffing. You may have to use a knife to cut further into the meat, or a pocket might present itself to you.

3.Mix the breadcrumbs with the apple, herbs, salt and pepper, and bind together with the egg. Stuff as much of this as you can into the cavity you have made.

4.Hold it all together and carefully pull the netting back over the meat to keep it in one piece. If you don’t have any netting with your pork, you can wrap it up tightly with string in several places.

5.Place in a pot and cover the pork with cold water. Bring to the boil and simmer with the lid on for 50 minutes per 500g, or one hour and 40 minutes per kilo.

6.When cooked, remove from the pot and let cool enough for you to handle. Take the netting or the string off and place on a large plate. Put another plate on top and place a very heavy weight on top of the plate to press the meat. Leave until cold and store in the fridge.

If you can’t find pickled pork at your supermarket, ask your butcher to get some in for you.
Note

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