Bacon joint boiled with pepper, cloves, onion and other vegetables. Repeatedly mentioned in texts from the 1600s on, the method of prearation is rarely given, it being one of those receipts so commonplace and unversally known as to be not worth mentioning.

It could be as simple as...

Original Receipt from 'The London art of cookery and domestic housekeeper's complete assistant' by John Farley (Farley 1811)

Pickled Pork.
HAVING washed your pork, and scraped it clean, let it lie half an hour in cold water, put it in when the water is cold, and let it boil till the rind be tender.



Image: Unknown


...or as sophisticated as...

Original Receipt from 'Northern Counties Cook Book' by Philip Atkinson

Pickled Pork

Pickled pork is another name for an unsmoked bacon joint. Once a popular dish in the Northern Counties, traditionally served with pease pudding and mustard.
Bacon joint, shoulder or hand - 1.5 kg soaked for 4 hours
Water - 2 litres
Onions - 4 large chopped
Carrots - 6 large cut in half lengthwise
Lovage, 4tbs chopped
Small turnips - 4 halved
Black peppercorns - 6
Coriander seeds - 1 tbs
Fresh parsley - 1 sprig
Fresh thyme - 1 sprig

Put the pork and water in a large saucepan and bring to the boil.
Add the remaining ingredients and simmer for about 1½ hours.
Place the pork and vegetables on a warm serving dish and serve with Pease Pudding (page 39) and Durham mustard (page 152).