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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
Modernised → 1949 (proofread, p. 285)~76% of the text changedremovedadded
1,5 kg 1½ kg. svinekam (med flesket på). 3 l l. vann (til kokingen). 6 ss salt. spiseskjeer salt 2 ss spiseskjeer salpeter (kan sløyfes eller erstattes med nitrittsalt). 2 ts teskjeer sukker. Bland Kammen med flesket på inngnis med det blandede salt, salpeter og sukker og gni blandingen godt inn i svinekammen med flesket på.. Legg kjøttet sukker. Legges i et litt dypt fat fat, og vend det kjøttet vendes daglig i laken det selv avgir. La det ligge i den lake som kjøttet har avgitt. Efter 8 dager.. Vask kjøttet, sett det dagers forløp avvaskes det; settes over varmen i kaldt koldt vann, kok raskt opp, skum av kokes hurtig op, skummes og la det koke ¼ kokes 3/4 time ved 100 °C.. Avkjøl kraften 100°. Avkjøles til 85 °C 85° og la kjøttet småtrekke småtrekker ved denne temperaturen temperatur til det kjøttet er mørt, cirka eller i ca. 2 timer.. Skjær kjøttet timer. Skjæres pent opp, legg det op, legges på varmt fat og server anrettes med kålrabistuing, potetpuré og ertepuré. erteputé.

Note on Modernised

Mål er omregnet til moderne enheter, og saltmengden er beholdt som originalen. Salpeter kan sløyfes eller erstattes med nitrittsalt etter dagens praksis; dette er nevnt som note. Vannet i ingredienslisten er kokevann. Trinnene er modernisert språklig.

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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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