pickledpork

Pickled pork with cherry sauce

  • Serves 6
  • Prep time: 10 mins | Cooking time: 1.5 hours

Pickled pork is deliciously moist and well worth a try. Slice leftover pork to use in sandwiches the following day.

Ingredients

  • 1 kg piece of pickled pork

  • 1 onion, peeled and sliced

  • 1 carrot, washed and sliced

  • 1 celery stalk, sliced

  • 1 bouquet garni

  • 6 black peppercorns

  • 1/4 cup redcurrant jelly

  • 1/2 cup port

  • pared rind and juice of 2 oranges

  • juice of 1 lemon

  • 1 cup cherries, stoned

Method

  1. Unwrap and rinse the pickled pork under cold water.

  2. Place in a suitably-sized saucepan and just cover with cold water. Add the vegetables, bouquet garni and peppercorns.

  3. Partially cover with the lid, bring to the boil, reduce heat and simmer for 1½ hours.

Serve pickled pork, sliced, with the cherry Cumberland sauce, new potatoes or roasted kumara and steamed vegetables.

Cherry Cumberland Sauce

  1. Melt the redcurrant jelly in a small saucepan.

  2. Stir in the remaining ingredients; simmer for 5 minutes.

  3. Allow to cool before serving. Makes 1 cup.