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Pickled Belly Pork

Momma’s best friend Andrea is in the kitchen, preparing one of Momma’s favourite dishes, Souse, which is pickled pork belly. Make in advance, as the longer it sits; the better it tastes.


Pork Belly Lemon Juice – 2-2.5 lemons, no seeds Salt Spring onion, finely chopped Cucumber, cubed Scotch Bonnet peppers, deseeded & finely chopped Parsley 4tbsps, finely chopped Coriander 1 tbsp (optional), finely chopped


Boil the pork for around 30-40 mins, depending on cut and thickness. Leave the fat on, but cut the skin off if you wish. Marinade the boiled pork belly in lemon juice and salt, allow to soak a while then cut the pork belly into chunks. Meanwhile, cut cucumber into small bite-size cubes and place in a bowl and chop all your other veg, add to the bowl with the parsley, coriander and chillies etc. Stir it all together with the meat, then top up with lemon juice and salt, stir well.


Pop in the fridge for at least an hour or two and use when needed (keeps for a week in the fridge)



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