Try this Cornish Salt Pork with Pease Pudding recipe, or contribute your own.
Suggest a better descriptionRemove all the fat from the pork and cut into cubes of about 3/4 inch (20mm) square then soak in brine for 12 to 24 hours. Remove and thoroughly wash several times before shaking with mustard. This not only keeps the meat moist but also acts as a tenderiser. The meat with all the other ingredients should be placed in a large saucepan and just covered with water. Slowly bring to the boil and then simmer for 2 hours. Fresh vegetables can be added 3/4 hour before the meat is ready or they can be cooked separately, however the traditional accompaniment for Salt Pork is Pease Pudding.
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Serving Size: 1 Serving (1820g) | ||
Recipe Makes: 1 servings | ||
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Calories: 13 | ||
Calories from Fat: 6 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 34.6mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 0.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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