Butter Beans and Seven Day Pickled Pork
1 pound Large Lima (Butter) Beans
2 tablespoons vegetable oil
1 pound pickled pork or smoked ham hocks
1 large onion, chopped
4 cloves garlic, chopped
2 quarts water
2 bay leaves
Salt, pepper and/or hot sauce, to taste
Hot cooked rice
Hot buttered French bread
Sort beans, removing debris and broken pieces; place in a large bowl and rinse beans under running cold water until water runs clean. Cover beans with one inch of cold water; let stand at least 8 hours or until needed (do not soak longer than 24 hours). Completely drain beans before cooking.
Heat oil in a large pot over medium-high heat. If using pickled pork add to pot; sauté 5 minutes or until browned. Add onions, and garlic; sauté 15 minutes. Add 2 quarts water, bay leaves and smoked ham hocks, if using; bring to a boil. Add soaked beans; stir well. Return to a low boil; cover with lid, reduce heat to low and simmer 2 to 2 1/2 hours or until lima beans are soft and creamy in texture, stirring occasionally.Taste; adjust seasoning with salt, pepper and/or hot sauce. Serve hot over hot cooked rice with hot buttered French bread. Makes 8 servings.
2 tablespoons vegetable oil
1 pound pickled pork or smoked ham hocks
1 large onion, chopped
4 cloves garlic, chopped
2 quarts water
2 bay leaves
Salt, pepper and/or hot sauce, to taste
Hot cooked rice
Hot buttered French bread
Sort beans, removing debris and broken pieces; place in a large bowl and rinse beans under running cold water until water runs clean. Cover beans with one inch of cold water; let stand at least 8 hours or until needed (do not soak longer than 24 hours). Completely drain beans before cooking.
Heat oil in a large pot over medium-high heat. If using pickled pork add to pot; sauté 5 minutes or until browned. Add onions, and garlic; sauté 15 minutes. Add 2 quarts water, bay leaves and smoked ham hocks, if using; bring to a boil. Add soaked beans; stir well. Return to a low boil; cover with lid, reduce heat to low and simmer 2 to 2 1/2 hours or until lima beans are soft and creamy in texture, stirring occasionally.Taste; adjust seasoning with salt, pepper and/or hot sauce. Serve hot over hot cooked rice with hot buttered French bread. Makes 8 servings.
Seven Day Pickled Pork
1 (6 ½-pound) pork shoulder roast
½ cup brown sugar
½ cup kosher salt
1 teaspoon cayenne red pepper
3 cups apple cider vinegar
5 cups water
2 large onions, sliced
1 head garlic, separated, peeled & crushed
4 tablespoons mustard seed
4 bay leaves
Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses. Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece. In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess. Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.
Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.
Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least one week, turning each bag once daily.
Remove pork from brine; freeze or use within two weeks.
1 (6 ½-pound) pork shoulder roast
½ cup brown sugar
½ cup kosher salt
1 teaspoon cayenne red pepper
3 cups apple cider vinegar
5 cups water
2 large onions, sliced
1 head garlic, separated, peeled & crushed
4 tablespoons mustard seed
4 bay leaves
Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses. Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece. In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess. Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.
Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.
Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least one week, turning each bag once daily.
Remove pork from brine; freeze or use within two weeks.
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