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Cornish Salt Pork

Cornish Salt Pork is a traditional English recipe (originating in Cornwall) for a classic method of preparing a stew from salted pork with vegetables, leeks and herbs. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Salt Pork.

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Additional Time:

(+24 hours brining)

Serves:

6

Rating:

Tags : Spice RecipesPork RecipesBritish RecipesEnglish RecipesCornish Recipes

Before the 1950s, with refrigeration becoming commonplace, salting was one of the few methods of preserving meat. When the pig was slaughtered, what was not processed or eaten immediately was salted to keep over winter. Today, salting is no longer a common method of preserving (apart from bacons and hams). As a result, this recipe is provided with a quick pickle salting method.

Ingredients:

2kg (2 1/2 lbs) fresh pork (belly is traditional)
strong brine, for soaking
2 tsp hot mustard powder
2 large onions, sliced
1 turnip, peeled and cubed
1 head of celery, chopped
2 leeks, chopped
1 sprig of thyme
1 bunch of parsley (with stalks, chopped)
freshly-ground black pepper, to taste

Method:

Trim off all the fat and any rind from the pork then cut into cubes that are about 2cm square. Soak the meat cubes in a strong brine over night (between 12 and 24 hours). When ready to cook, drain the meat and wash thoroughly in several changes of water.

Place the meat in bag, scatter over the mustard powder and shake to coat the meat. This allows the meat to be coated in the mustard and helps tenderize the meat. Transfer the meat to a large pan and add all the remaining ingredients.

Add just enough water to cover the ingredients then slowly bring the mixture to a boil. Reduce to a simmer, cover the pot and cook for 2 hours. Traditionally this is served with a pease pudding. However, if desired you can add potatoes, carrots and any other vegetables you desired to the pot about 30 minutes before the meat is due to be ready.

Serve hot.