This slow cooker pickled pork cooks to be incredibly tender and loaded with flavor. It goes great with some gravy and vegetables.
The pickled pork will have a slight saltiness to it and is incredibly flavorsome. It will be so tender it will almost melt in your mouth. The pork is great as a main dish, but it also tastes great on its own in a sandwich.
You should be able to feed roughly six people without needing to adjust the recipe. I really think you should make some side dishes to go with the pork, especially if you want to feed a lot of people.
Another dish that is very similar to pickled pork is corned beef. You can also cook that in the slow cooker with roughly the same ingredients.
The leftover meat is perfect for so many different dishes. For example, I love to have it in sandwiches. The leftovers should last for roughly three days in the fridge or three months in the freezer. There is a slight risk of the meat drying out in the freezer.
Gammon and pickled pork – two iconic cured pork products hailing from Britain. Both deliciously salty and robustly flavored. But are they one and the same?
It’s a common question for pork lovers and a source of much confusion, even in the UK. The short answer is no. While bearing some similarities, gammon and pickled pork have distinct differences in curing methods, textures, flavors and uses.
In this article, we’ll settle the gammon versus pickled pork debate once and for all! Read on to become a cured pork connoisseur.
What Exactly is Gammon?
First, let’s start with gammon This pork product has ancient origins, with the word “gammon” derived from the Old Northern French word “gambe” meaning leg.
True gammon comes from the hind leg of a pig. It’s cured through dry-salting or brining, but not smoked or cooked during processing. Traditionally, gammon is lightly cured for just 3-5 days, drawing out moisture while infusing a lovely salty flavor.
The curing gives gammon its signature firm yet still moist texture. Commercial gammon aimed at supermarkets may cure for much longer, even weeks, for a more intensely salty taste.
Raw gammon sold for roasting will have some fat and the rind still attached. Once cooked, it’s referred to as ham. Ready to eat gammon joints will have the fat and rind removed.
Delving into Pickled Pork
Now onto pickled pork, which emerges through an entirely different curing process. Pickled pork starts with fresh primal cuts like pork cheeks or belly. The meat is submerged in a wet brine of water, salt, spices and often sweeteners like sugar or honey.
This immersion brining preserves the pork and gives it a unique pickled flavor. The brine also has a tenderizing effect, so pickled pork is known for its moist, juicy texture.
Brining times are longer than with gammon, usually 1-2 weeks, sometimes even more for large cuts. This drawn-out brining provides tangy, complex pickled flavors while keeping the meat succulent.
Key Differences Between Gammon and Pickled Pork
While both gammon and pickled pork are cured, they differ in some vital ways:
Curing Process
Gammon: Dry-cured or brine-cured.
Pickled Pork: Wet-brined.
Curing Time
Gammon: 3-10 days.
Pickled Pork: Up to 2 weeks or more.
Texture
Gammon: Firm, dense and slightly dry.
Pickled Pork: Tender, moist and juicy.
Flavor Profile
Gammon: Intense salty flavor, mildly sweet.
Pickled Pork: Mildly salty, tangy, complex pickled flavors.
Fat Content
Gammon: Some fat and rind left on joints.
Pickled Pork: All fat and rind removed.
Preparation Before Eating
Gammon: Requires cooking, usually roasting or boiling.
Pickled Pork: Edible without cooking.
As you can see, while related cured pork products, gammon and pickled pork are distinctly unique from each other!
Buying Gammon and Pickled Pork
In Britain, raw gammon is easy to source from butchers and grocers. In Commonwealth countries like Australia and New Zealand, it’s often called “middle bacon.”
Quality pickled pork can be purchased from delis, farm shops and artisan butchers. It’s also found at Asian and international markets, sometimes under names like “kaszanka.”
Brits living abroad may struggle finding gammon, so pickled pork is a more accessible cured pork option. When neither can be sourced, they can be easily homemade by brining or dry-curing fresh pork leg.
Cooking Up Tasty Gammon
Gammon transforms remarkably when cooked, the salty intensity mellowing into sweet, delicate ham. Roasting is the most popular preparation, ideally in a 160°C oven for 40-50 minutes per kilogram.
It can also be gently simmered in aromatics and vegetables for a lovely moist texture. Baking works beautifully too, especially when glazed with honey, mustard or pineapple. Grilled gammon steaks are quick and delicious.
Always let roasted gammon rest before carving, allowing the juices to relax back into the meat. Seasonal veg like roasted carrots and parsnips pair wonderfully. For extra decadence, serve with tangy fruit chutneys or relishes.
Using Pickled Pork
The zesty pickled flavor of pickled pork shines through in both hot dishes and cold preparations:
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Diced pickled pork elevates hearty casseroles and braises.
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Shredded, it makes a tangy salad topping.
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Sliced pickled pork is fantastic in sandwiches dressed with English mustard.
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It combines beautifully with mashed potato as filling for pies or pasties.
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Cubed on toothpicks or crackers, it’s an easy party nibble.
For hot pickled pork dishes, gentle poaching or roasting prevents drying out. Match its vibrant acidity with feisty horseradish, mustard and malt vinegar.
Sample Recipes
This roast gammon with pears and rosemary highlights the pure salty intensity of gammon:
Roast Gammon with Pears and Rosemary
Ingredients:
- 1 boneless, rindless gammon joint, about 1.5kg
- 1 tbsp English mustard
- 3 tbsp runny honey
- Sea salt and black pepper
- 3 pears, cored and thickly sliced
- 3 sprigs fresh rosemary
Instructions:
- Preheat oven to 180°C. Score gammon in a diamond pattern and rub with mustard. Season well.
- Place gammon in a roasting tray. Roast for 25 mins per 500g.
- Remove gammon from oven, brush with honey and top with pear slices.
- Return to oven, basting occasionally, until glossy and caramelized, about 30 minutes more.
- Rest gammon for 20 minutes before serving with pan juices and rosemary.
This comforting pickled pork potjie highlights the complex tangy flavors of pickled pork:
Spiced Pickled Pork Potjie
Ingredients:
- 500g pickled pork, cut into chunks
- 1 large onion, chopped
- 2 carrots, diced
- 250g button mushrooms
- 3 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 cup beef stock
- 1 tsp each cumin, coriander, paprika
- Chopped parsley to garnish
Instructions:
- Heat oil in a thick-based pot and brown the pickled pork chunks.
- Add onions, carrots, mushrooms and garlic. Fry for 3-4 minutes until softened.
- Stir in spices and tomato paste then cook 2 minutes more.
- Pour in stock and season with salt and pepper.
- Simmer gently for 1 hour until very tender.
- Taste and adjust seasoning as needed.
- Serve garnished with parsley.
Slow Cooker Pickled Pork Recipe5/5 (100%) 1 vote
- 1.5 kg (3.3 lb) pickled pork
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 14 peppercorns
- 8 cloves
- 2 bay leaves
- ½ cup brown sugar
- ½ cup malt vinegar (Amazon)
- Enough water to cover
- In a slow cooker, put the carrot, onion, bay leaves, cloves, peppercorns, brown sugar, and malt vinegar.
- Add the pickled pork.
- Top with water until the pork is submerged.
- Cook on low for 8 hours.
- Remove the pork and allow to rest for 15 minutes. Discard the poaching liquid.
- Serve & Enjoy.
- Sometimes malt vinegar has gluten in it, so use apple cider vinegar instead of malt vinegar to make this gluten-free.
- Based on where you live, pickled pork may also be known as salted pork or gammon.
- If you need this dish faster, set the slow cooker to high and cook it for only four hours.
I use a 5.5L (6 Quart) slow cooker (Amazon | Walmart) for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.
The information above is an estimate generated by an online nutrition calculator.
Posted on , under Dinner, Easy, Pork.
Pickled Pork Serving Ideas
There is plenty of food that will go great with the pickled pork. Below are just a couple of ideas on what you can do.
My favorite combination of side dishes to go with this pork is roasted potatoes, steamed vegetables, and cauliflower cheese. They are delicious and match very nicely with the flavors of the pork.
There are quite a few side dishes that you can make in a spare slow cooker. For example, some cheesy potatoes will work very nicely with this dish. It is one of my favorite side dishes.
If you’re cooking for a lot of people, you might want to use a slow cooker to make mashed potatoes. It is a great way to make a lot of food without much effort. It also goes great with the pork and some delicious gravy.
Be sure to share your serving ideas in the comments section towards the bottom of this page.
You can add some vegetables in with the pork and poaching liquid. However, I would not recommend it as the vegetables will take on a lot of the vinegar flavor. Instead, I recommend cooking them in a separate slow cooker or in an oven.
I suggest letting the meat rest for fifteen minutes. This will make it easier to cut the pork. That way, the meat won’t fall apart as quickly, and you can get it done faster.
Pickled pork might be called something else depending on where you live. What we call it in the US is salted pork, and what we call it in the UK is Gammon.
For a bit of extra flavor, you can substitute the water with some chicken stock instead. However, water will work perfectly fine.
If you want to know how to make this tasty pickled pork in the slow cooker, watch the video below. Alternatively, there is a full written recipe immediately beneath the video.
How To Make Pickled Pork
FAQ
Is pickled pork like gammon?
What is gammon called in the USA?
What is a good substitute for gammon?
What is another name for pickled pork?
What is pork gammon?
Pork gammon refers to the hind leg of a pig that has undergone a curing process involving dry-salting or brining. This process helps to preserve the meat and enhance its flavor. Gammon is typically sold either as a whole joint or sliced into steaks. Distinguishing Gammon from Ham
Is Gammon the same as bacon?
Gammon is a delicious cut of pork, made from the hind legs of a pig. It’s cured in the same way as bacon, by dry-salting or brining, and also like bacon, you can get smoked or unsmoked varieties. Save my name, email, and website in this browser for the next time I comment. What’s the Difference Between Gammon & Ham?
What is pickled pork called?
Pickled pork might be called something else depending on where you live. For example, in the US, it is called salted pork, or in the UK, it is known as Gammon. For a bit of extra flavor, you can substitute the water with some chicken stock instead. However, water will work perfectly fine.
What is the difference between pork and Ham?
Pork is the uncured meat from a pig. Ham, bacon and gammon are pork cuts that have been cured in some way, such as salting, brining or smoking. The shoulder, belly and loin of pork are used to make bacon, and the leg of pork is used for hams. Now we will look at each type of meat in more detail to explain how they differ.