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Ingredients
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Cured Pork Loin
Method
Preparation
- 1
Curing the Pork Loin
In a bowl, mix together the kosher salt, brown sugar, black peppercorns, fennel seeds, and orange zest. Rub this mixture all over the pork loin, ensuring it is evenly coated.
- 2
Marinating
Place the pork loin in a resealable plastic bag or a covered dish and pour the fresh orange juice over it. Seal or cover and refrigerate for at least 5 days, turning the pork every day to ensure even curing.
- 3
Rinsing and Drying
After 5 days, remove the pork loin from the marinade and rinse it under cold water to remove excess salt. Pat it dry with paper towels.
- 4
Air Drying
Place the pork loin on a wire rack in the refrigerator, uncovered, for another 2-3 days to dry. This will help develop the flavor and texture.
- 5
Slicing and Serving
Once dried, slice the cured pork loin thinly. Serve with thinly sliced fresh fennel and a drizzle of olive oil, garnished with fresh herbs if desired.
