Quick recipe: Mustard pickled pork belly, ancient Roman style
The question of how to preserve meat is as old as cooking itself. You can dry it, salt-cure it, smoke it, boil it and immerse it in fat. Or you can, as in this ancient Roman recipe, boil and immerse it in a pickle made from mustard, vinegar, salt and honey which serves at the same time as a tasty marinade. Ancient Roman gourmet Apicius recommends it for pork or beef belly or for boiled trotters. Here, I’m preparing it with boiled and sliced pork belly, using homemade mustard and a mild, equally homemade apple vinegar. We ate the meat grilled one week later and it was delicious. If you make sure that the meat is completely immersed in the mustard-vinegar mix, it can safely stay for up to three weeks without problems.
We prepared it in a burger-like style, with wild mustard leaves and onions. Lentils would be a more classic option.
You can find more recipes in my cookbooks GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is Cooking on the Move: 100 Recipes for Mobile Kitchens. And if you like, visit my website at
How To Make Pickled Pork
Pickling is a way to preserve pork for a little while. The pork can be used in various recipes, including red beans and rice.
Pickled Meat
Pickled Meat recipe:
2 1/2 lbs. pork
1 packet of Lobo's Nam Powder Seasoning Mix:
1 Tbsp. MSG
1/3 cup chopped fresh garlic
1/2 cup cooked rice
**Larb seasoning chili powder** (optional)
How to roast a pickled pork recipe
How to roast a pickled pork recipe is a different type of cook for the holiday season.
Pickled pork isn’t readily available to buy all year round, so why not give it a try and do something a bit different this year.
The main aim to cooking roast is perfect doneness and not over cooking it and drying it out. By following my method you will be guaranteed perfect results every single time.
As with all of my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
If you love BBQ, check out Schueys BBQ on Facebook
Also check out my Instagram for more content and giveaways
Main Ingredients:
1.9 kg (4.1lbs) pickled pork
2 teaspoons of salt flakes
2 teaspoons of coarsely ground black pepper
2 teaspoons of granulated garlic
Items Used:
57cm (22”) Weber
2 x charcoal baskets
Chimney Starter
Feeds: 6 to 8
Preparation Time: 1 hour (take out of fridge before cooking)
Cook Time: 1 hour and 25 minutes (45 minutes per kilogram)
Cuisine: Australian
Hydration: 3 x beers
Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me.
Making pickled ox tongue and salt beef
This is the pickling process for making pickled ox tongue and salt beef. The meat is left in brine for 7 to 10 days. Salt beef can then be made into pastrami!
Warm Up With this Pickled Pork or Corned Beef Recipe
This pickled pork recipe is great on a cold winters night. This is a childhood meal that I have always cooked since moving out of home.
The recipe includes cooking the picked pork, cooking cauliflower with a curry cheese sauce as well as a delicious mustard gravy. This same recipe also goes great with corned beef as well!
#homemade #winterwarmer #australianfood
Music is from freetouse.com