| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
New Orleans |
Meat |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mustard seed |
| 1 |
tb |
Celery seed |
| 2 |
tb |
Tabasco |
| 1 |
qt |
Distilled white vinegar |
| 1 |
|
Bay leaf |
| 1 |
tb |
Kosher salt |
| 12 |
|
Peppercorns |
| 6 |
|
Cloves garlic; peeled and cracked, not smashed |
| 2 |
lb |
Boneless pork butt; cut into 2-inch cubes |
INSTRUCTIONS
I am always happily confused over the wonderful variations that one finds
in New Orleans cooking. The reasons are obvious enough. So many different
cuisines cooked together in the same neighborhood, a neighborhood that is
supplied with some of the best basic food products in the nation.
During my last trip to New Orleans I was told by an elderly black woman
that I did not understand what red beans and rice really were since I did
not use pickled pork in my two previous cookbooks. Well, this one is to set
me straight. Obviously this method of curing pork started simply as a
method of preservation, and it became a necessary part of the complex
flavors of the French Quarter. The meat can be purchased in New Orleans in
any market, but those of us in the North are bound to make our own. This
recipe is from a wonderful resource book by John Mariani called The
Dictionary of American Food and Drink.
Combine everything except the pork in a stainless-steel pan and boil for
3 minutes. Cool and place in a refrigerator container (plastic, glass, or
stainless steel) and add the pork. Stir to remove bubbles. Cover and
refrigerate for 3 days.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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