Title: CORNED PORK
  Categories: Ethnic, Pork
       Yield: 16 Servings
  
       8 lb Pork - shoulder or loin
   1 1/3 c  Kosher salt
       3 tb Salt
       1 ts Sage
       2 ts Thyme
       1 ts Paprika
       2 ts Allspice
       4    Bay leaves
       1 tb Juniper berries -- crushed
  
   Combine the spices and rub into meat.  Place the meat and the chopped
   vegetables in a heavy zip-lock bag, squeeze out as much air as
   possible and seal the bag. Place the bag in the refrigerator, turn
   and massage daily for at least two weeks. Before cooking the meat,
   soak in water for at 24 hours to remove the salt. To cook, place the
   meat in a large pot and cover with water. Bring to a boil, skim, and
   ten add carrots, onions, celery and garlic as desired. Cook for 3 to
   3 1/2 hours or untiltender. Serve with vegetables that have been
   steamed or cooked in some of the pot liquer.
   
 

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