Take some time to cook your own Pickled Pork this weekend, and enjoy the benefits all week long, with a great supply of ham to serve in sandwiches and salads.
8 whole cloves
1.5kg piece of pickled pork
2 tbsp golden syrup
3 large carrots, peeled, cut into 5cm pieces
4 small pickling onions
2 tsp black peppercorns, coarsely crushed
2 leeks, trimmed, cut into 4cm pieces
1 Stud orange with cloves. Place pork into a deep saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium.
2 Add orange and golden syrup to pan. Simmer for 40 minutes, skimming top of pan throughout cooking.
3 Add carrots, onions, peppercorns, leeks and parsley stalks to saucepan and cook for 40 minutes or until soft. Serve with the vegetables, drizzled with the cooking liquid.
Tip: Follow tradition, if desired, and serve the pickled pork with Mashed Potato and Mustard Parsley Sauce.