I am always happily confused over the wonderful variations that one finds in New Orleans cooking. The reasons are obvious enough. So many different cuisines cooked together in the same neighborhood, a neighborhood that is supplied with some of the best basic food products in the nation. During my last trip to New Orleans I was told by an elderly black woman that I did not understand what red beans and rice really were since I did not use pickled pork in my two previous cookbooks. Well, this one is to set me straight. Obviously this method of curing pork started simply as a method of preservation, and it became a necessary part of the complex flavors of the French Quarter. The meat can be purchased in New Orleans in any market, but those of us in the North are bound to make our own. This recipe is from a wonderful resource book by John Mariani called The Dictionary of American Food and Drink. Combine everything except the pork in a stainless-steel pan and boil for 3 minutes. Cool and place in a refrigerator container (plastic, glass, or stainless steel) and add the pork. Stir to remove bubbles. Cover and refrigerate for 3 days. From
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|Serving Size: 1 Serving (2183g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 439 (37%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 31.4g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 0mg||0 %|
|Sodium 3809.9mg||131 %|
|Potassium 2907.8mg||77 %|
|Total Carbohydrate 134.6g||40 %|
|Dietary Fiber 53.3g||213 %|
|Sugars, other 81.3g|
|Protein 50.2g||72 %|
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Calories per serving: 1194
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