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Creole Pickled Pork ("Pickle Meat")
A necessary seasoning, many say, for red beans and rice and other bean dishes.
1 (2 pound) boneless pork butt, cut into 2-inch cubes
4 cups (1 quart) distilled white vinegar
1/2 cup mustard seed
1 tablespoon celery seed
2 tablespoons Tabasco sauce
1 bay leaf
6 cloves garlic, peeled and cracked (not smashed)
1 tablespoon kosher salt
12 peppercorns
Combine all ingredients except the pork in a non-reactive saucepan and boil for three minutes. Cool and place in a refrigerator container and add the pork. Stir to remove bubbles. Cover and refrigerate for three days.
