📝 About This Recipe
A cornerstone of traditional British farmhouse cooking, this succulent pickled pork is cured in a fragrant brine before being slow-simmered to tender perfection. The salt-cure imparts a deep, savory pinkness to the meat, which is beautifully balanced by a velvety, emerald-flecked parsley cream sauce. It is a comforting, nostalgic masterpiece that celebrates the honest flavors of the British Isles.
🥗 Ingredients
The Pork and Poaching Liquor
- 1.5 kg Pickled (brined) pork shoulder or collar joint (unrolled and tied with butcher's string)
- 1 large Onion (peeled and halved)
- 2 pieces Carrots (roughly chopped)
- 2 pieces Celery stalks (roughly chopped)
- 3 Bay leaves (fresh or dried)
- 10 Black peppercorns (whole)
- 4 Cloves (pushed into the onion halves)
- 3 sprigs Fresh thyme
Traditional Parsley Sauce
- 50 grams Unsalted butter
- 50 grams Plain flour
- 500 ml Whole milk (warmed)
- 100 ml Reserved pork poaching liquid (strained)
- 1 large bunch Fresh curly parsley (finely chopped, stems removed)
- 1 teaspoon English mustard (for a gentle heat)
- 1 pinch Nutmeg (freshly grated)
- 2 tablespoons Double cream (optional, for extra richness)
👨🍳 Instructions
-
1
Begin by soaking the pickled pork in a large bowl of cold water for at least 1-2 hours. This helps remove excess surface salt from the curing process; if your butcher suggests it is a very heavy cure, you may soak it overnight in the fridge.
-
2
Drain the pork and place it into a large, deep stockpot. Cover the meat with fresh cold water until submerged by at least 2 inches.
-
3
Bring the water to a gentle boil over medium-high heat. As it reaches boiling point, you may see grey foam rise to the surface; skim this off with a slotted spoon and discard it for a clearer broth.
-
4
Add the onion halves (studded with cloves), carrots, celery, bay leaves, peppercorns, and thyme sprigs to the pot.
-
5
Reduce the heat to a very low simmer. Cover with a lid and cook gently for approximately 2 to 2.5 hours. The rule of thumb is 30 minutes per 500g plus an extra 20 minutes.
-
6
Check the pork for tenderness by piercing it with a skewer; it should slide in with almost no resistance. Once cooked, turn off the heat but leave the pork in the liquid to rest for 15 minutes while you prepare the sauce.
-
7
To make the sauce, melt the butter in a medium saucepan over medium heat until foaming.
-
8
Whisk in the flour to create a roux. Cook this paste for 2 minutes, stirring constantly, to cook out the raw flour taste without letting it brown.
-
9
Gradually pour in the warm milk and the 100ml of strained poaching liquid, whisking vigorously after each addition to ensure a silky, lump-free consistency.
-
10
Simmer the sauce gently for 5-8 minutes until thickened and glossy. Stir in the English mustard and nutmeg.
-
11
Just before serving, stir in the finely chopped parsley and the double cream. Taste for seasoning; you likely won't need salt due to the poaching liquid, but a crack of white pepper is lovely.
-
12
Carefully lift the pork from the pot and remove the butcher's string. Carve the meat into thick, succulent slices against the grain.
-
13
Arrange the slices on a warmed platter and pour over a generous amount of the parsley sauce, serving the remainder in a warmed jug.
💡 Chef's Tips
Always start with cold water to ensure the meat heats evenly and remains tender. If you find the poaching liquid too salty after cooking, dilute it with a little water before using it in the sauce. For the best color, use curly parsley rather than flat-leaf; it provides that iconic British 'mossy' texture. Leftover pickled pork makes the absolute best sandwiches the next day with a thick layer of English mustard. Do not let the pot boil vigorously; a 'lazy bubble' is what you want to prevent the meat from becoming tough.
🍽️ Serving Suggestions
Serve with buttery mashed potatoes or 'champ' with plenty of spring onions. Accompanied by steamed seasonal greens like Savoy cabbage or tenderstem broccoli. A side of honey-glazed roasted carrots adds a lovely sweetness to balance the salt. Pair with a crisp, dry British cider or a chilled glass of Chardonnay. For a truly traditional touch, serve with pease pudding on the side.