Ingredients
- 2 tbsp rendered bacon grease about 4 pieces of bacon, chopped
- 1 large onion diced
- 1 green bell pepper diced
- 3 stalks celery diced
- 4 cloves of garlic minced
- 3 bay leaves
- 1 tbsp Creole Seasoning
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ red pepper
½ white pepper
- 8 cups water or chicken stock enough to cover the beans
- 1 lbs CAMELLIA DRIED RED BEANS soaked
- 2 smoked ham hocks
- 1 lbs PICKLED PORK see recipe below
- 1 tbsp Worcestershire Sauce
- ½ cup fresh parsley chopped
- ½ cup green onions chopped
- salt to taste
- cooked long-grain white rice
- chopped green onions to garnish
hot sauce to offer at the table
- 4 lbs pork shoulder roast
- ½ cup brown sugar
½ cup kosher salt
- 1 teaspoon cayenne pepper
- 3 cups apple cider vinegar
- 5 cups water
- 1 large onions sliced
- 1 head garlic separated, peeled & crushed
- 3 tablespoons mustard seed
- 2 bay leaves
Directions
Key ingredients
Bacon Grease · Black Pepper · Mustard · Salt · Worcestershire Sauce
Soak the red beans overnight. Rinse before using.
- In a large pot over MEDIUM heat, begin by cooking the chopped pieces of bacon to render the fat. Once there is about 2 tablespoons worth of fat, add the onions, green bell pepper, celery, and garlic to the pot and continue to stir until the onions have become translucent.
- Add the red beans, ham hock, pickled pork, bay leaves, and seasonings to the pot, then carefully pour in the water or chicken stock. Bring the pot to a boil, then lower the heat to a simmer. Occasionally stir the beans so they don’t stick and scorch the bottom of the pot. Allow the beans to simmer for two or more hours or until they reach the creaminess that you like. During this time, if the beans get too thick, add more liquid.
- Once they are at your desired consistency, stir in the Worcestershire sauce, chopped green onions, and chopped fresh parsley. You can also adjust the flavoring at this point, as well. Add salt, more Creole Seasoning, pepper, or add a few shakes of your favorite Louisiana-style hot sauce (though I prefer to offer that at the table since everyone has a different tolerance to the heat).
- To serve, place hot cooked long-grain white rice in a bowl, cover with the red beans, and garnish with more chopped green onions. Serve this New Orleans Style Red Beans and Rice with Pickled Pork with Louisiana-style hot sauce and warm buttered French bread.
- First, trim the pork shoulder of any excess fat. Cut the pork into 1- to 2-inch pieces.
- In a large bowl, mix together the rub: brown sugar, kosher salt, and cayenne pepper. Have 2 large ziplock bags ready (and make sure there are no holes in the bags since we’ll be adding the brine to it). In small handfuls, dip the pork into the rub and make sure that they are lightly coated, then shake off any excess. Repeat this until all of the pork chunks have been coated. Then, set aside and let stand for about two hours for the pork to get to room temperature and the salt rub to kick in.
- In a large saucepot, combine the apple cider vinegar, water, sliced onions, garlic, mustard seed, and bay leaves, and over MEDIUM-HIGH heat, bring to a boil; simmer for 5 minutes, then turn off the burner, set the pan aside, and let it cool down.
- Once the pork has sat for two hours and the brine is now cool to the touch, carefully pour the liquid into the two ziplock bags. Once all the liquid is in the ziplock bags, squeeze out as much air as you possibly can and tightly seal the bags. To avoid any messy spills or mishaps, place the bags in a large bowl and refrigerate. The pork will sit here for 7 days, but you need to flip the bags once a day.
- After 7 days, remove the pork from the brine. I separated the pork into four 1-pound bags. It will last two weeks in the fridge, so, keep out what you plan on using right away and freeze the rest until their time has come.
Notes
Guide: Pickled Meat has the step-by-step for curing your own pickle meat, why the dish is older than the vinegar in it, and how long the cured pork actually keeps.