Prep 5 mins
Cook 2 hrs
I don’t know if you can get pickled pork outside Australia, but it’s quite common here. My mum used to by a piece of it every year for Christmas, but we buy it about once a month as it’s pretty cheap and great cold on sandwiches. It’s very similar to corned beef which we also cook for lunch meat so I came up with this way of cooking it to give it a flavour of its own. We love it still warm with a German type potato salad and mustard on the first night.
- 3 tablespoons brown sugar
- 3 tablespoons white vinegar
- 1 onion, peeled and cut into chunks
- 2 garlic cloves, peeled and lightly crushed
- 1 teaspoon peppercorn, lightly crushed
- 2 slices orange peel (about 2 inches each)
- 1 star anise
- 1 1⁄2 kg pickled pork
- Mix the first 7 ingredients and a couple of cups of cold water together in a saucepan large enough to hold the piece of pork.
- Add the pork and more water (enough to cover the pork); give it all a bit of a stir around to combine.
- Bring to the boil, then cover and reduce to a simmer; cook for 2 hours (40 minutes per 500g of meat).
- Allow to cool for about 2 hours in the stock.