Irish "Bacon" and Cabbage

1. 1

   Combine 1 gallon of water and salt in heavy large pot.

2. 2

   Stir until salt dissolves.

3. 3

   Add pork.

4. 4

   Cover and refrigerate 1 day.

5. 5

   Bring pork in salt water to boil.

6. 6

   Boil 10 minutes.

7. 7

   Carefully drain salt water.

8. 8

   Fill pot with enough cold water to cover pork.

9. 9

   Bring water to boil over high heat.

10. 10

    Add garlic and peppercorns.

11. 11

    Reduce heat to medium-low.

12. 12

    Cover; simmer gently until pork is very tender, about 3 hours.

13. 13

    Transfer pork to large pan.

14. 14

    Cover; keep warm.

15. 15

    Add cabbage and carrots to cooking liquid.

16. 16

    Boil until vegetables are almost tender, about 15 minutes.

17. 17

    (Can be made 1 day ahead.

18. 18

    Cool slightly.

19. 19

    Chill uncovered until cold, then cover and keep chilled.

20. 20

    Before continuing, rewarm over medium-low heat.)

21. 21

    Using slotted spoon, transfer vegetables and garlic to serving platter.

22. 22

    Cut pork into thick slices; arrange on platter with vegetables.

23. 23

    Spoon some hot cooking liquid over pork and vegetables.

24. 24

    Garnish with thyme.

25. 25

    Serve with mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.