Red Beans and Rice with Pickled Pork Recipe | Alton Brown

Ingredients

• 2 cups water
• 1 cup apple cider vinegar
• 1/4 cup kosher salt
• 6 cloves garlic, peeled and crushed
• 2 tablespoons sugar
• 2 tablespoons yellow mustard seed
• 2 tablespoons hot sauce
• 1 tablespoon celery seed
• 1 bay leaf
• 1/4 teaspoon whole black peppercorns
• 8 ounces ice
• 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 medium green bell peppers, chopped
• 3 stalks celery, chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 5 cloves garlic, minced
• 12 ounces pickled pork, cut into 1-inch pieces
• 3 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon hot sauce
• 1/2 teaspoon cayenne pepper
• 2 quarts water
• 1 pound red kidney beans, rinsed and picked of debris
• 3 cups water
• 1 1/2 tablespoons unsalted butter
• 2 cups long-grain rice
• 1/2 to 1 teaspoon kosher salt