Coffee-Pickled Pork


  • 2 cups water 
  • 1 cup brewed coffee (cold) 
  • 6 cloves garlic 
  • 2 Tbsp sugar 
  • 2 Tbsp yellow mustard seeds 
  • 2 Tbsp hot sauce 
  • 1 Tbsp celery seeds 
  • 1 bay leaf 
  • 1/4 tsp whole black peppercorns 
  • 200g ice 
  • 650g fresh boneless free-farmed pork shoulder

Suggested wine match -  2014 Waipara Hills Waipara Valley Pinot Gris

From The Food Show 2015.


Combine all ingredients, except ice and pork, in a large non-reactive saucepan. Set over a high heat and bring to the boil. Reduce the heat and maintain at a simmer for 3 minutes. Remove from the heat, add the ice and stir.

Place the pork in a 4-litre zip-lock bag and add the cooled pickling liquid. Remove as much air as possible. Seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally.

Use within 2 weeks or remove the pork from the brine and freeze.