Boiled Cured Smoked Pork Loin

Name: Boiled Cured Smoked Pork Loin
Prep time: 15 min
Total time: 1 h 15 min

January 15, 2019

Prep 15 min Total 1 hr 15 min

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