Corned Pork

Pretty much everyone has heard of corned beef.  What I didn't know until recently is that any meat can be corned.  It's just a method of food preservation.  Corned lamb is a thing in several cultures.

Lamb was expensive the day I went shopping, but pork loin was slightly less expensive than beef brisket and other beef roasts that work well with corning.  Honestly, I don't know if I've ever bought one of those packaged pork tenderloins before, because they tend to run twice the size of what I normally use.  For the time involved in this recipe, you might as well do a lot and freeze the leftovers.

So what does it taste like?  Frankly, a lot like corned beef.  The texture is more delicate, possibly because I chose a tenderloin.  You can serve it as you would corned beef, in sandwiches or as hash.  I had it with some fig mustard, which was divine and cut the saltiness a bit.  Oh, there were vegetables too.

The process and most of the seasonings are the same as corned beef.  I just changed up a little for my own personal tastes and to complement the pork.  Halfway through the spice mix, I realized that I can make the corned lamb KLP by omitting mustard seed.  We'll keep that in mind for next month.

I still have a mostly-full jar of Prague Powder #1.  Theoretically, it expires this week.  My guess is the chemicals and salts are good pretty much forever as long as the contents stay sealed and dry.  Just the same, I'll make the effort to do more cured meats and offer some to anyone who wants to try it for themselves.  1/4 tsp per pound of meat, for someone who is making an effort to reduce their meat consumption, is going to last decades.  This recipe, and any corned meat recipe, works without it.  You just won't get the pink tint that's the hallmark of a corned meat.

1 quart water
1/2 C kosher salt
1/4 C brown sugar
*1/2 cinnamon stick, broken in pieces
1/2 tsp mustard seeds
1/2 tsp whole peppercorns
*8 whole cloves
4 whole allspice
4 juniper berries
*1 bay leaf, crumbled
*1 star anise
*1/2 tsp Prague Powder #1 (optional)
2 lb boneless pork loin or roast

1.  In a large saucepan, combine all ingredients down to the Prague Powder.  Bring to a low boil and stir to dissolve sugar and salt.  Simmer about 5 minutes, then remove from heat.

2.  Allow brine to cool for 1 hour, then stir in about a pound of ice to bring the temperature down to 40ºF.

3.  Place pork in a large zipper bag, at least 1 gallon.  Place in a casserole or plastic storage container deep enough to contain the brine if the bag fails.

4.  Add brine to the plastic bag.  Squeeze out as much air as possible and seal the bag.  Refrigerate 7-10 days, turning daily and checking the seal.

5.  Once brining time is finished, drain bag and rinse meat.  If you want a slightly less salty product, soak for 3 hours in plain water and drain again.  Place pork in a large saucepan with water or broth to cover.  Add 2 C mirepoix (onion, carrot, and celery trimmings) and simmer 2-3 hours, until very tender.  These tenderloins were simmered a bit less than 2 hours.  A pork butt or shoulder roast should go longer, being a tougher cut.  Slice thinly against the grain, which is easiest when the meat is slightly warm but not hot, and serve hot or cold.

Serves 6-8

Difficulty rating  π (but plan ahead 10 days)