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.
Preheat your fan forced oven to 180 degrees celsius.
Cover the top of the pork with the olive oil and massage in well.
Place the pork into your oven and bake for 1 hour and 15 minutes. I baked it for the first hour at 180 degrees celsius and then the last 15 minutes at 200 degrees celsius to obtain a crust on the roast.
stirring constantly.
Add the pickled pork, bay leaves, thyme, hot sauce
Step 1: Rub salt to pork bones, then clean and scald
chili powder, reserved beans and pickled pork or chunk ham and simmer
ime, add vegetables and the pickled pork.
Cook for 1 hour
Combine everything except pork butt in a sauce pan and boil for 5 minutes.
Allow to cool.
While seasoning is cooling, cut pork butt into 2 inch pieces.
Combine pork butt and seasoning mixture in a container with a tight fitting cover.
Stir to remove bubbles.
Cover and refrigerate for 3 days.
Use when making red beans and rice (just throw a cup or two in with the beans while they cook).
6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne
Cut pork into 2-inch cubes.
Put garlic, peppers, salt and vinegar into blender and mix together for about half a minute. Pour over pork and let it marinate overnight, turning it at least a couple of times.
Cook pork in marinade until done.
(Be very careful that you don't overcook it.)
Drain. Brown in skillet until nice and brown.
If making a large amount, you can brown pork under the broiler.
Heat pot.
Add garlic and ginger.
Brown pork and spareribs. Wash black beans slightly and then mash fine.
Combine with the remaining ingredients and pour over spareribs; mix thoroughly. Simmer for 1 hour until tender.
Place cubed pork in a crock; cover with equal parts of vinegar and water.
Add the salt, garlic and pepper.
Cover and chill for 48 hours.
Drain and panfry in small amounts of fat until done.
nd add ice.
Cut pork butt into 2\" cubes. Place
it more water.
When pork hocks are very tender, remove
ater to a boil. Add pork belly, ensuring it is completely
For the pickled beans, place beans in medium
For the slow-cooker shredded pork:
Combine the tomato sauce,
Chiles Curtidos (Pickled Vegetables):
Combine vinegar, sugar
egrees F. Season the pork generously with salt and pepper
nd process until smooth. Coat pork in spice mix, cover and
Preheat oven to 325\u00b0F. Season pork then rub with paprika and nutmeg. Place in a roasting pan and brush with mustard. Spread onions around pork then add stock. Roast for 45-50 mins.
Mix jam and pickled peppercorns then brush over pork and continue to roast for another 20-25 mins, until cooked through. Remove from oven and slice. Serve with mashed potato and broccoli.