Carolina Whole Hog Cheese with Bread and Butter Pickles and Hot Pepper Vinegar

Servings: 4
Prep Time: 50 minutes


5 pounds pork ribs

5 pounds pork shoulder

5 pounds pork belly

1/2 cup salt

1 cup sugar

2 cups white vinegar

1 quart water

2 tablespoons turmeric

2 tablespoons mustard seeds

pickling cucumbers (As needed, sliced)

baby radishes (As needed, sliced)

fava beans (As needed, peeled and blanched)

onions (As needed, diced)

1. For the Pork: Combine ingredients for Braising Liquid. Braise all pork for 4 hours, reserve stock. Pull meat and press into hotel pan. Pour remaining pork stock over pressed pork and let cool.

2. For the Bread and Butter Pickles: In a pot, combine salt through mustard seeds and bring to a boil. Pour mixture over vegetables.

3. For service: Portion pork, serve with Bread and Butter Pickles and drizzle with Garnish.

Courtesy of the National Pork Board, Des Moines, Iowa.