“I don’t know if you can get pickled pork outside Australia, but it’s quite common here. My mum used to by a piece of it every year for Christmas, but we buy it about once a month as it’s pretty cheap and great cold on sandwiches. It’s very similar to corned beef which we also cook for lunch meat so I came up with this way of cooking it to give it a flavour of its own. We love it still warm with a German type potato salad and mustard on the first night.”
2hrs 5mins

Ingredients Nutrition


  1. Mix the first 7 ingredients and a couple of cups of cold water together in a saucepan large enough to hold the piece of pork.
  2. Add the pork and more water (enough to cover the pork); give it all a bit of a stir around to combine.
  3. Bring to the boil, then cover and reduce to a simmer; cook for 2 hours (40 minutes per 500g of meat).
  4. Allow to cool for about 2 hours in the stock.

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