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
Prepare the Pork
Trim any excess fat from the pork loin using a sharp knife, ensuring a leaner cut.
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
Apply the Cure
Rub the curing mixture generously over the entire surface of the pork loin, ensuring it's well-coated.
Wrap the Pork
Wrap the seasoned pork loin tightly in plastic wrap, ensuring no air pockets are present.
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
Rinse and Dry
After the curing period, remove the pork from the refrigerator, unwrap it, and rinse off the curing mixture under cold water.
Pat Dry
Use paper towels to pat the pork loin dry completely.
Drizzle with Olive Oil
Lightly drizzle the pork loin with olive oil, ensuring an even coating.
Slice and Serve
Using a sharp knife, slice the cured pork loin thinly and serve as desired.
