Homemade Cured Pork with Aromatic Spices

Homemade cured pork, or cured pork roast, is a traditional and delicious way to prepare pork. By using two types of salt (regular and curing), combined with a blend of aromatic spices, this recipe brings out the deep flavors of the pork while preserving it for extended freshness. The curing process infuses the meat with a complex aroma and taste, thanks to spices like coriander, nutmeg, and oregano, which perfectly complement the rich flavor of the pork. Perfect for charcuterie boards or as a savory snack, this cured pork recipe is a rewarding project for anyone interested in traditional meat curing at home.

Full Recipe:

Ingredients

Meat and Salt

  • Pork – 1.6 kg (preferably pork shoulder or loin for a tender result)
  • Rock salt – 16 g
  • Curing salt – 16 g (this salt is essential for safe curing, as it inhibits bacterial growth)

Aromatic Spices

  • Dried garlic powder – 2 g
  • Allspice – 5 whole berries
  • Black peppercorns – 2 g
  • Bay leaves – 2 whole leaves
  • Coriander or cardamom – 2 g (for an earthy, aromatic note)
  • Nutmeg – 2 g
  • Oregano – 3 g (optional, for an herbaceous flavor)

How to Make Homemade Cured Pork with Aromatic Spices

Step-by-Step Instructions

  1. Prepare the Pork
    • Start by selecting a good-quality pork shoulder or loin cut. Pat it dry with paper towels to remove any excess moisture, as this will help the salt and spices adhere.
  2. Prepare the Spice Mix
    • In a small bowl, combine the rock salt, curing salt, garlic powder, and all remaining spices (allspice, black peppercorns, coriander or cardamom, nutmeg, and oregano).
    • Mix well until the spices are evenly distributed.
  3. Apply the Curing Mix
    • Rub the curing mix all over the pork, making sure to coat it thoroughly on all sides. Massage the spices into the meat to ensure they penetrate well.
    • Place the pork in a shallow dish or on a tray, and cover it with plastic wrap. Let it sit in the refrigerator for 24 hours to begin the curing process.
  4. Turning and Reapplying Salt (Optional for Deeper Cure)
    • After 24 hours, check the pork and turn it over in the curing dish. If you notice any moisture pooling, carefully drain it, as this will help intensify the flavor and curing process.
    • Allow the pork to cure in the refrigerator for an additional 3-5 days, turning it every 24 hours. The longer you cure it, the more intense the flavor.
  5. Drying and Final Preparation
    • After the curing time has elapsed, remove the pork from the refrigerator and rinse it gently with cold water to remove excess salt. Pat it dry thoroughly with paper towels.
    • Let the pork air dry in a cool, ventilated area for 12-24 hours before slicing. This step helps to firm up the meat and enhance the flavors.
  6. Slicing and Serving
    • Slice the cured pork thinly and enjoy it as a charcuterie-style snack or as part of a larger meal. This cured pork pairs wonderfully with crusty bread, cheese, and olives.

Nutrition Facts (per 100g of cured pork, approximate)

  • Calories: 250 kcal
  • Total Fat: 18 g
    • Saturated Fat: 6 g
  • Cholesterol: 60 mg
  • Sodium: 900 mg
  • Protein: 20 g
  • Vitamin B6: 20% DV
  • Niacin: 30% DV
  • Iron: 10% DV

(Note: Nutrition values are approximations and may vary based on portion sizes and specific ingredients used.)

Frequently Asked Questions (FAQs)

Q1: Can I use regular salt instead of curing salt?

No, curing salt is essential for this recipe. It contains nitrates, which help prevent the growth of bacteria during the curing process, ensuring the meat is safe to eat.

Q2: How long can I store the cured pork?

Properly cured pork can be stored in the refrigerator for up to two weeks or frozen for up to 3 months. Ensure it’s wrapped tightly in plastic wrap or stored in an airtight container.

Q3: Can I add other spices to the curing mixture?

Absolutely! Spices like thyme, rosemary, or smoked paprika can be added for an extra layer of flavor. However, keep in mind that the classic recipe’s simplicity is what allows the meat’s natural flavors to shine.

Tips for Making the Best Cured Pork

  1. Use High-Quality Pork
    • Quality meat makes a big difference in cured recipes. Look for fresh pork shoulder or loin, ideally with some marbling to enhance the flavor and tenderness of the cured product.
  2. Ensure Proper Curing Salt Measurements
    • Too much curing salt can make the meat overly salty and may affect the final texture, while too little might not be enough to properly cure the meat. Be precise with measurements.
  3. Add Fresh Herbs for a Unique Twist
    • Fresh rosemary, thyme, or bay leaves placed with the pork while curing will add an aromatic note. Just remove them before slicing to avoid overpowering the pork’s flavor.
  4. Drying Time Affects Texture
    • Allowing the pork to dry thoroughly after curing creates a firmer, more intense texture and flavor. This step can be skipped if you prefer a softer texture but is recommended for optimal results.

Storage Tips

Refrigeration: Once cured, store the pork in an airtight container in the refrigerator for up to 2 weeks. Keeping it tightly wrapped helps retain its flavors and prevent it from drying out.

Freezing: For longer storage, cured pork can be frozen. Slice it beforehand for easy serving and place the slices in a freezer-safe bag or container. Store in the freezer for up to 3 months, and thaw in the refrigerator when ready to eat.

Serving Suggestions: Enjoy the cured pork thinly sliced, served on charcuterie boards, or as a savory addition to salads, sandwiches, and pasta dishes.

Conclusion

This Homemade Cured Pork with Aromatic Spices is a fantastic recipe for those who appreciate the art of curing and enjoy flavorful, preserved meats. With a perfect balance of salt, spices, and time, this dish becomes a savory, versatile ingredient that adds depth and richness to any meal. While the curing process requires patience, the resulting flavor is well worth the wait, offering an authentic taste of traditional preservation methods.

Whether served as a centerpiece on a charcuterie board or used to enhance other dishes, this cured pork is a delightful way to explore homemade charcuterie and bring unique, homemade flavors to your table. Enjoy the journey of creating this timeless delicacy and sharing it with family and friends!