Lomo De Cerdo Recipe
Hard cured pork loin with sea salt & garlic
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Ingredients
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Pork Loin
Method
Preparation
- 1
Prepare the Pork
Trim any excess fat from the pork loin using a sharp knife, ensuring a leaner cut.
- 2
Make the Cure
In a bowl, mix together the sea salt, minced garlic cloves, black pepper, and dried thyme to create the curing mixture.
Curing
- 3
Apply the Cure
Rub the curing mixture generously over the entire surface of the pork loin, ensuring it's well-coated.
- 4
Wrap the Pork
Wrap the seasoned pork loin tightly in plastic wrap, ensuring no air pockets are present.
- 5
Refrigerate
Place the wrapped pork loin in the refrigerator for a minimum of 7 days. Flip the pork every couple of days to ensure an even cure.
Finishing
- 6
Rinse and Dry
After the curing period, remove the pork from the refrigerator, unwrap it, and rinse off the curing mixture under cold water.
- 7
Pat Dry
Use paper towels to pat the pork loin dry completely.
- 8
Drizzle with Olive Oil
Lightly drizzle the pork loin with olive oil, ensuring an even coating.
- 9
Slice and Serve
Using a sharp knife, slice the cured pork loin thinly and serve as desired.
