Boiled Cured Smoked Pork Loin
Boiled cured smoked pork loin © kvalifood.com
Hamburgerryg is a salt-cured and smoked pork loin that requires very little cooking — it is gently simmered and then left to rest in the cooking liquid, which gives moisture back to the meat. A hard boil will dry it out; a gentle simmer and a rest are all it needs. Serve in thin slices with boiled vegetables and whipped butter made from the salty cooking water.
Ingredients
Yields 4 servings
- 1 cured smoked pork loin (approx. 750 g–1 kg)
- bouquet: ½ onion, 5 peppercorns, a few parsley stalks
Whipped butter
- 75 g soft butter
- 1–2 tbsp cooking liquid from the pork loin
Accompaniments
- boiled vegetables (carrots, leeks, parsnips)
- boiled new potatoes, optional
Directions
Simmering
Place the pork loin in a saucepan. Cover with cold water. Bring to the boil, skim thoroughly, and add the bouquet. Reduce to a gentle simmer and place the lid half on. Cook for 20–30 minutes depending on size — internal temperature around 140°F (60°C) (the meat is already cured and does not need high heat).
Resting
Turn off the heat and let the pork loin rest in the water for 20–30 minutes — the meat firms up and becomes evenly warm and juicy throughout.
Whipped butter
Whisk soft butter with 1–2 tbsp of the hot cooking liquid until smooth and glossy. Taste — the cooking water is salty, so only add a little extra salt if needed.
Serving
Remove any rind and membrane. Slice the pork loin thinly (3–5 mm) across the grain. Serve with boiled vegetables and the whipped butter.
Notes
- Hamburgerryg is already cured and smoked — taking it above 150°F (65°C) internally will dry out the meat
- Resting in the cooking liquid is key: it pulls moisture back into the meat
- The cooking liquid is salty and full of flavour — use it as a base for gravy, soup, or the whipped butter
- Variation — glazed: place the cooked loin in the oven at 480°F (250°C) for 10 minutes with a honey-mustard glaze
- Freezing: only freeze raw, uncooked cured pork loin, for no more than 2 months