Hash served over rice is an iconic side dish in South Carolina where it commonly accompanies barbecued meat. Originally made from the organs and other less desirable parts of livestock, hash was invented as a way of using the entire pig. Traditionally, even the hog’s head was used to make hash; however, with pork being more affordable today, this is often not the case and instead inexpensive cuts of pork are mostly used.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
3 hours 50 minutes
Total Time
4 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb pulled pork
- 8 oz chicken liver, finely chopped
- 1 medium onion, finely diced
- 2 garlic cloves, finely diced
- 1 Tbsp salt
- 1 Tbsp freshly ground black pepper
- ½ Tbsp onion powder
- ½ Tbsp garlic powder
- 2 cups barbecue sauce
- 1 cup yellow mustard
- 8 cups water, divided
- ¼ cup Worcestershire sauce
- 2 Tbsp hot sauce
- 5 cups cooked white rice, divided
Directions
- Place pork, chicken liver, onion, and garlic into a large cooking pot.
- Season with salt, pepper, onion powder, and garlic powder.
- Cook over medium heat until the meat starts to turn brown.
- Add the barbecue sauce, mustard, 5 cups of water, Worcestershire sauce, hot sauce, and 1 cup of cooked rice. Bring to a boil.
- Reduce heat and simmer for about 90 minutes, uncovered. Stir frequently.
- Add 2 cups of water and continue cooking, stirring occasionally, for about another 90 minutes.
- Add the final cup of water and continue to simmer for 45 minutes, until the mixture takes on a gravy-like consistency.
- Divide the remaining 4 cups of cooked rice among four serving plates and then divide the hash among the four plates, piling it on top of the rice.
- Serve immediately.
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