Pickled Pork Vinaigrette Recipe
Ingredients
| Salt pork | 500 Gram, pickled | |
| Bay leaf | 1 | |
| Peppercorns | 6 To taste | |
| Allspice | 1 Teaspoon | |
| Parsley sprigs | 1 | |
| French dressing | 125 Milliliter | |
| Shallots | 1 Tablespoon, finely chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Vegetable Hors d'Oeuvre for serving | ||
Directions
Place pickled pork in a saucepan with water to cover.
Add bay leaf, peppercorns, allspice and parsley.
Bring to the boil, reduce heat and simmer for 40 minutes or until pork is tender.
Drain and while still hot, cut into 2.5 cm (1-inch) cubes.
Marinate in French dressing with chopped shallots and chopped parsley added.
Chill before serving accompanied with a selection of vegetable hors d'oeuvre.
Add a little vinegar if the pork is very fatty.
Add bay leaf, peppercorns, allspice and parsley.
Bring to the boil, reduce heat and simmer for 40 minutes or until pork is tender.
Drain and while still hot, cut into 2.5 cm (1-inch) cubes.
Marinate in French dressing with chopped shallots and chopped parsley added.
Chill before serving accompanied with a selection of vegetable hors d'oeuvre.
Add a little vinegar if the pork is very fatty.
Chef
