Cooking corned pork silverside can be a daunting task for many, but fear not! With the right techniques and ingredients, you can create a delicious and succulent dish that will leave your taste buds wanting more.
Whether you prefer to use a slow cooker, oven, or pressure cooker, there are various methods to choose from. In this article, we will explore some of the best ways to cook corned pork silverside and provide you with step-by-step instructions to help you achieve the perfect result every time.
So, let’s get started!
How To Cook Corned Pork Silverside?
Method 1: Slow Cooker
One of the easiest and most popular ways to cook corned pork silverside is in a slow cooker. Here’s how:
1. Rinse the pork under cold water and place it in the slow cooker.
2. Add enough ginger ale to cover the pork, along with a tablespoon of honey and a tablespoon of ginger powder.
3. Cook on low for 5-6 hours, depending on the size of the pork.
4. Once cooked, remove from the slow cooker and allow it to rest for 15 minutes before slicing.
Method 2: Oven
If you prefer to use an oven, here’s how to cook corned pork silverside:
1. Preheat your oven to 200°C (fan assisted) or 215°C.
2. Remove the pork from its packaging and pat it dry with a paper towel.
3. Season the pork with good quality fine sea salt.
4. Massage a little goose or duck fat or a light olive oil onto the pork if it doesn’t have a generous coating of fat.
5. Make a trivet by roughly chopping equal amounts of onion, carrot, and celery or celeriac, along with a bay leaf, sprig of thyme, and a few black peppercorns.
6. Place the trivet in a large, heavy-based roasting tray with deep sides and handles for easy movement.
7. Place the pork skin side up onto the trivet which should line the base of the tray.
8. Roast for 20 minutes at 200°C then reduce the temperature to 190°C and continue roasting for 30 minutes per 500g until it reaches a core temperature of minimum 70°C.
9. Remove from oven and rest for a minimum of 20 minutes before carving.
Method 3: Pressure Cooker
For those who prefer to use a pressure cooker, here’s how to cook corned pork silverside:
1. Rinse the pickled pork under running water then place it in the pressure cooker.
2. Add other ingredients such as onion, lemon juice and peel, bay leaves and peppercorns.
3. Bring the pressure cooker up to pressure, turn down the heat to just maintain pressure and cook for 40 minutes.
4. Allow time for the pressure to fall completely before opening.
5. Remove the pickled pork from the pressure cooker and allow it to rest for 15 minutes before slicing.
What Is Corned Pork Silverside?
Corned pork silverside is a cut of meat taken from just above the leg of a pig. It is named “silverside” due to the “silverwall” on the side of the cut, which is a long fibrous “skin” of connective tissue that needs to be removed before cooking as it is too tough to eat. The primary muscle in this cut is the biceps femoris. In some countries such as South Africa, Australia, Ireland, and New Zealand, silverside is the preferred cut for corning or brining. The process of corning involves soaking the meat in a brine solution (usually consisting of salt, sugar, and spices) for several days to tenderize it and add flavor. Once corned, pork silverside can be boiled or slow-cooked until it becomes tender and juicy. It can also be roasted in an oven or cooked in a pressure cooker. Corned pork silverside has a similar taste and texture to corned beef and can be served with a variety of sides such as vegetables or sauces.
Choosing The Right Cut Of Pork
When it comes to cooking corned pork silverside, choosing the right cut of meat is crucial. It’s important to choose a cut of meat with enough fat content to keep it moist during the cooking process. Fatty cuts of meat are ideal for corning pork, as they can withstand the high salt content and retain their moisture.
One popular cut of pork for corned pork silverside is the pork belly. Look for cuts that have good ribbons of meat vs. fat, as this will ensure that you have enough meat remaining after the fat is rendered. Pork belly is also a great choice because it has skin on, which is traditionally used in corned pork recipes.
Another great cut of pork for corning is the rib chop. These chops are sold bone-in and are cut from the shoulder end of the loin. Their high fat content makes them tender, flavorful, and less prone to drying out during cooking than tougher blade and center-cut chops. They are ideal for pan-searing and grilling.
When choosing your cut of pork, be sure to avoid leaner cuts of meat, as they will become dry and stringy when corned. It’s best to opt for cuts with some fat and skin, as this will help keep the meat moist and flavorful. By choosing the right cut of pork, you can ensure that your corned pork silverside will be tender, juicy, and full of flavor.
Preparing The Meat
Before cooking corned pork silverside, it is important to prepare the meat properly. This will ensure that it is cooked evenly and has the best possible flavor. Here are the steps to prepare the meat:
1. Rinse the pork under cold water to remove any excess salt or debris.
2. Pat the pork dry with a paper towel to remove any excess moisture.
3. If the pork does not have a generous coating of fat, massage a little goose or duck fat or a light olive oil onto it. This will help to keep it moist during cooking.
4. Season the pork with good quality fine sea salt. This will enhance the flavor of the meat.
5. Make a trivet by roughly chopping equal amounts of onion, carrot, and celery or celeriac, along with a bay leaf, sprig of thyme, and a few black peppercorns. This trivet will add flavor to the meat and help to keep it off the bottom of the roasting tray.
By following these steps, you can ensure that your corned pork silverside is prepared properly and ready for cooking. Whether you choose to use a slow cooker, oven, or pressure cooker, preparing the meat is an important step in achieving a delicious and tender result.
Cooking In A Slow Cooker
Cooking corned pork silverside in a slow cooker is a great option for those who want to set it and forget it. Here are the steps to follow:
1. Rinse the pork under cold water and place it in the slow cooker.
2. Add your desired flavorings such as onion, carrot, peppercorns, bay leaves, brown sugar, and vinegar.
3. Add enough liquid to just cover the pork. This can be water, ginger ale, or apple juice.
4. Cook on low for 8 hours or high for 5-6 hours, depending on the size of the pork.
5. Once cooked, remove the pork from the slow cooker and allow it to rest for 15 minutes before slicing.
6. If desired, you can strain the cooking liquid and use it as a base for a delicious gravy.
Cooking corned pork silverside in a slow cooker results in tender and flavorful meat that is perfect for sandwiches or served with your favorite sides. Just be sure to adjust the cooking time based on the size of your pork and check for doneness before serving.
Cooking In An Oven
Cooking corned pork silverside in an oven is a popular method that yields delicious results. To begin with, preheat your oven to 200°C temperature (fan assisted) or 215°C. Remove the pork from its packaging and pat it dry with a paper towel. Season the pork with good quality fine sea salt. If the pork doesn’t have a generous coating of fat, massage a little goose or duck fat or a light olive oil onto it.
Next, make a trivet by roughly chopping equal amounts of onion, carrot, and celery or celeriac, along with a bay leaf, sprig of thyme, and a few black peppercorns. Place the trivet in a large, heavy-based roasting tray with deep sides and handles for easy movement. Place the pork skin side up onto the trivet which should line the base of the tray.
Roast for 20 minutes at 200°C then reduce the temperature to 190°C and continue roasting for 30 minutes per 500g until it reaches a core temperature of minimum 70°C. It’s important to monitor the temperature of the pork to ensure it’s cooked through but not overcooked.
Once cooked, remove from the oven and rest for a minimum of 20 minutes before carving. This allows the juices to redistribute and ensures that the meat is tender and juicy. While the pork is resting, you can make gravy by deglazing the roasting tray with chicken stock and passing it through a fine sieve into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich glossy gravy.
Cooking corned pork silverside in an oven is an easy way to achieve succulent meat with crispy skin that’s perfect for any occasion.
Cooking In A Pressure Cooker
Cooking corned pork silverside in a pressure cooker is a quick and easy method that yields tender and flavorful meat. Here’s how to do it:
1. Rinse the pickled pork under running water to remove any excess salt.
2. Place the pork in the pressure cooker and add other ingredients such as onion, lemon juice and peel, bay leaves and peppercorns.
3. Add enough water to cover the pork, but not too much as the pressure cooker will create steam which will cook the meat.
4. Bring the pressure cooker up to pressure according to the manufacturer’s instructions. This usually involves locking the lid in place and heating the pot until it reaches a certain pressure level.
5. Once the pressure cooker is up to pressure, turn down the heat to just maintain pressure and cook for 40 minutes.
6. After 40 minutes, turn off the heat and allow time for the pressure to fall completely before opening the lid. This can take up to 10-15 minutes.
7. Remove the pickled pork from the pressure cooker and allow it to rest for 15 minutes before slicing. This allows the juices to redistribute throughout the meat, making it more tender.
8. Discard the cooking liquid and vegetables, or strain them if you want to use them for a soup or broth.