Sue’s Pickled Pork

Recipe provided by Club Members Sue and John Coates.

“I have had this recipe for over 30 years and each time it is cooked it is enjoyed by everyone”

Ingredients
3kg hand of pickled pork (the front ankle of a pig)
2 tablespoons brown sugar
2 tablespoons vinegar
2 cloves garlic
1 carrot
1 onion
rind ½ lemon
¼ teaspoon cloves
1 tablespoon mixed herbs
1 orange – remove rind and chop up remainder

Method
Place all ingredients into a large saucepan and cover with water. Bring to boil and simmer for 2 hours. Cool, take skin off pork and scour the fat.

Paste
1 cup brown sugar
½ cup honey
2 tablespoons dry mustard
1 tablespoon chopped parsley
1 cup Pfeiffer Rutherglen Muscat

Method
Mix ingredients well and then coat the pork.  Bake in a moderate oven for 1 hour.

Serve hot with roast vegetabes or is also delicious cold. Enjoy with a glass of Pfeiffer Merlot.

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