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Pork loin, cured (côte de cochon à l'anglaise)

Cured pork loin the English way: 1.5 kg pork loin rubbed with 6 tbsp salt, 2 tbsp saltpeter, and 2 tsp sugar, left 8 days in its own brine with daily turning, brought to a boil in 3 l water and boiled 15 minutes at 100 °C, then gently poached at 85 °C for about 2 hours. Served sliced with creamed swede, potato purée, and pea purée.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 255 (falt i det fri)

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About the dish

An English-inspired way of treating pork loin, from the pork section of "Stor kokebok." Dry-curing with saltpeter was standard in 1914 to give the meat a red color and long shelf life. Erken again uses her characteristic low-temperature cooking at 85 °C (185 °F).

How to make it

  1. 1

    Cure the meat

    Mix the salt, saltpeter, and sugar and rub the mixture well into the pork loin with the fat left on.

  2. 2

    Let sit in brine

    Place the meat in a slightly deep dish and turn it daily in the brine it releases. Let it sit for 8 days.

  3. 3

    Bring to a boil

    Wash the meat, put it in cold water, bring quickly to a boil, skim, and let it boil ¼ hour at 100 °C (210 °F).

  4. 4

    Poach tender

    Cool the stock to 85 °C (185 °F) and let the meat poach gently at this temperature until tender, about 2 hours.

  5. 5

    Plating

    Slice the meat neatly, place it on a warm dish, and serve with creamed swede, potato purée, and pea purée.

Changes from the original

Measurements are converted to modern units, and the amount of salt is kept as in the original. Saltpeter may be omitted or replaced with curing salt according to current practice; this is mentioned as a note. The water in the ingredient list is boiling water. The steps are modernized in language.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 285) → 1914 (proofread, p. 255)~38% of the text changedremovedadded
1½ kg. svinekam 3 l. vann vand 6 spiseskjeer spiseskeer salt 2 spiseskjeer spiseskeer salpeter 2 teskjeer sukker. teskeer sukker Kammen med flesket på inngnis paa indgnides med det blandede salt, salpeter og sukker. Legges Lægges i et litt dypt fat, og kjøttet vendes daglig i den lake laken, som kjøttet har avgitt. avgit. Efter 8 dagers dages forløp avvaskes det; settes sættes over varmen ilden i koldt vann, vand, kokes hurtig op, skummes og kokes 3/4 ¼ time ved 100°. Avkjøles til 85° og småtrekker smaatrækker ved denne temperatur temperatur, til kjøttet er mørt, eller i ca. 2 timer. Skjæres pent op, legges på lægges paa varmt fat og anrettes med kålrabistuing, potetpuré kaalrabistuing, potetespuré og erteputé. ertepuré.

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Frequently asked questions

How long does curing the pork loin take?
The loin is rubbed with the mixture of salt, saltpeter, and sugar and sits for 8 days. The meat is turned daily in the brine it releases. Then it is washed before boiling.
How is the loin boiled?
Place it in cold water, bring quickly to a boil, skim, and boil ¼ hour at 100°. Then cool to 85° and let the meat poach gently at this temperature until tender, about 2 hours.
What is it served with?
The meat is sliced neatly, placed on a warm dish, and arranged with creamed swede, potato purée, and pea purée. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 255, and is intended for 6 servings of 1½ kg pork loin.

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