Skip to Content

Opening Hours

Today7.30am - 8.30pm
Wednesday7.30am - 8.30pm
Thursday7.30am - 8.30pm
Friday7.30am - 8.30pm
Saturday7.30am - 8.30pm
Sunday7.30am - 8.30pm
Monday7.30am - 8.30pm

Pickled pork with cherry sauce

Serves   6
Prep time: 10 mins
Cooking time: 1 Hour 30 mins

Pickled pork is deliciously moist and well worth a try. Slice leftover pork to use in sandwiches the following day.





  • 1 kg piece of pickled pork
  • 1 onion, peeled and sliced
  • 1 carrot, washed and sliced
  • 1 celery stalk, sliced
  • 1 bouquet garni
  • 6 black peppercorns
  • 1/4 cup redcurrant jelly
  • 1/2 cup port
  • pared rind and juice of 2 oranges
  • juice of 1 lemon
  • 1 cup cherries, stoned


  1. Unwrap and rinse the pickled pork under cold water.
  2. Place in a suitably-sized saucepan and just cover with cold water. Add the vegetables, bouquet garni and peppercorns.
  3. Partially cover with the lid, bring to the boil, reduce heat and simmer for 1½ hours.

Serve pickled pork, sliced, with the cherry Cumberland sauce, new potatoes or roasted kumara and steamed vegetables.

Cherry Cumberland Sauce

  1. Melt the redcurrant jelly in a small saucepan.
  2. Stir in the remaining ingredients; simmer for 5 minutes.
  3. Allow to cool before serving. Makes 1 cup.