We can’t wait to dive into our favorite Corned Pork Recipe, a hearty twist on traditional cured meats that’s perfect for cozy family gatherings. Originating from age-old preservation techniques, this dish brings bold flavors and tender bites that make it a standout comfort food.
If you’re eager to explore easy homemade curing, we’ve got you covered. It’s a simple way to elevate your meals with minimal effort, and we’re excited to share why it’ll become a go-to in your kitchen.
Ingredients
In our Corned Pork Recipe, we focus on selecting high-quality ingredients to create a tender, flavorful dish that’s perfect for enhancing family meals with minimal effort. Below, we list the ingredients in the order we use them, starting with the brine components for curing and followed by the main protein. We’ve bolded key terms like brine and Corned Pork for emphasis, and we’ll note any prep specifics for accuracy.
Brine Ingredients
- Water: 4 cups, brought to a boil (use this as the base for our curing brine to dissolve salts and spices effectively)
- Kosher salt: 1/2 cup (essential for the curing process; if using curing salt with nitrates, substitute 1/4 cup for food safety in Corned Pork preparation)
- Sugar: 1/4 cup, granulated (adds a subtle sweetness to balance the saltiness; dissolve completely in the hot water)
- Pickling spice: 2 tablespoons, freshly ground if possible (a mix of peppercorns, mustard seeds, coriander, and bay leaves; this infuses robust flavors into the brine)
Main Protein and Additions
- Pork shoulder: 3 pounds, trimmed of excess fat and cut into even chunks (this is the primary cut for our Corned Pork, ensuring even curing and tender results after cooking)
- Garlic cloves: 4 cloves, minced (added to the brine for aromatic depth; prepare just before mixing)
- Fresh bay leaves: 4 leaves (incorporate whole into the brine for a fresh, herbal note that complements the spices)
| Ingredient | Quantity | Role in Recipe | Prep Notes |
|---|---|---|---|
| Water | 4 cups | Base for brine | Boil to dissolve other elements |
| Kosher salt | 1/2 cup | Curing agent | Measure accurately for safety |
| Sugar | 1/4 cup | Flavor balancer | Use granulated for quick dissolve |
| Pickling spice | 2 tablespoons | Spice infusion | Grind fresh for enhanced flavor |
| Pork shoulder | 3 pounds | Main protein | Trim fat for even curing |
| Garlic cloves | 4 cloves | Aromatic addition | Mince right before use |
| Fresh bay leaves | 4 leaves | Herbal enhancer | Use whole for easy removal |
Equipment Needed
To bring our corned pork recipe to life, we need the right tools to handle the brining, curing, and cooking processes safely and effectively. Building on the ingredients we’ve selected, such as the brine components and pork shoulder, these items ensure precise preparation and optimal results for a flavorful, tender dish.
Essential Equipment List
We recommend the following key equipment for our corned pork recipe. Each item is chosen for its role in maintaining food safety, even flavor distribution, and ease of use:
- Large Non-Reactive Container: A glass or stainless-steel bowl with at least a 2-gallon capacity to hold the brine and pork shoulder. This prevents any metallic reactions that could affect the taste during the curing process.
- Refrigerator or Cooler: A standard home refrigerator for storing the brined meat at 40°F (4°C) or below to promote safe curing and inhibit bacterial growth.
- Large Stock Pot: A heavy-bottomed pot with a 6- to 8-quart capacity for simmering the corned pork, ensuring even heat distribution and tender texture.
- Measuring Cups and Spoons: A set of stainless-steel measuring tools for accurately portioning ingredients like kosher salt and sugar, which is crucial for the brine’s balance.
- Instant-Read Thermometer: A digital thermometer to check the internal temperature of the pork, reaching 145°F (63°C) for safety and doneness.
- Chef’s Knife and Cutting Board: A sharp 8-inch chef’s knife paired with a sturdy cutting board for prepping items like garlic cloves and bay leaves, making the process efficient and precise.
For a quick overview of equipment capacities and their primary uses, we’ve compiled the details in the table below:
| Equipment Item | Recommended Capacity/Size | Primary Use in Our Corned Pork Recipe |
|---|---|---|
| Large Non-Reactive Container | 2 gallons or more | Holding brine and meat for curing |
| Refrigerator or Cooler | Maintains 40°F (4°C) | Safe storage during the curing phase |
| Large Stock Pot | 6-8 quarts | Simmering pork for even cooking |
| Instant-Read Thermometer | Accurate to ±1°F (±0.5°C) | Monitoring meat temperature for safety |
| Chef’s Knife | 8 inches | Precise cutting of ingredients |
With these tools in hand, we’re set to move forward confidently and create a mouthwatering corned pork that’s packed with rich, savory flavors.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through the straightforward steps to prepare our succulent Corned Pork. Follow these instructions closely for a dish bursting with rich, savory flavors and tender texture.
Prepare the Brine
To create the flavorful base for our Corned Pork, start by combining the brine ingredients in a large non-reactive container. We begin with 4 cups of water in a stock pot over medium heat; add 1 cup of kosher salt, 1/2 cup of sugar, 2 tablespoons of pickling spice, 4 crushed garlic cloves, and 2 fresh bay leaves. Stir until the salt and sugar fully dissolve, then remove from heat and let the mixture cool completely—this ensures the brine infuses the pork evenly without cooking it prematurely. Once cooled, pour the brine into the container and refrigerate it until ready for use, guaranteeing optimal flavor penetration.
Brine the Pork
Submerge the pork shoulder (about 3-4 pounds, trimmed of excess fat) into the prepared brine, ensuring it’s fully covered for even curing. We place the container in the refrigerator and let the pork brine for 7-10 days, flipping it once daily to promote uniform absorption of the aromatic spices and salts. Monitor the process closely with your instant-read thermometer; the internal temperature should remain below 40°F to maintain food safety and achieve that signature tender, juicy result.
Cook the Corned Pork
Remove the brined pork from the container, rinse it under cold water to remove excess salt, and place it in a large stock pot with fresh water to cover. We add 1 tablespoon of pickling spice, 2 garlic cloves, and 1 bay leaf for extra depth, then bring the pot to a boil over high heat. Reduce to a simmer and cook for 2-3 hours, or until the internal temperature reaches 195°F—check periodically with your thermometer for perfection. The pork will emerge fall-apart tender, with a robust, spicy aroma that fills the kitchen and promises a mouthwatering, melt-in-your-mouth experience.
Serve
Slice the cooked Corned Pork against the grain into thick, juicy pieces and arrange on a platter for a visually appealing presentation. We recommend serving it hot with boiled potatoes, carrots, and cabbage to complement its bold, savory flavors, allowing the tender meat to shine with its spicy, salty notes that evoke comforting family meals. For an enhanced sensory delight, pair with a dollop of homemade mustard to accentuate the rich texture and aromatic spices, making this dish an irresistible centerpiece.
Conclusion
We’ve loved exploring this Corned Pork Recipe with you, turning simple ingredients into a flavorful family favorite. It’s a rewarding way to bring hearty, tender meals to your table with minimal fuss.
Trust us, once you’ve tried it, this dish will become a go-to for gatherings. We’re confident it’ll elevate your home cooking and create lasting memories. Enjoy every bite!
Frequently Asked Questions
What is Corned Pork?
Corned Pork is a flavorful, tender variation of traditional cured meats, similar to corned beef but made with pork shoulder. It’s ideal for family gatherings due to its rich flavors and comforting texture, achieved through a simple homemade curing process. This recipe turns ordinary pork into a hearty staple that’s easy to prepare at home.
How do I make Corned Pork at home?
Start by preparing a brine with water, kosher salt, sugar, pickling spice, garlic, and bay leaves; let it cool. Submerge a pork shoulder in the brine for 7-10 days in the fridge, flipping daily. Rinse, then simmer in a stock pot with spices until tender. Slice and serve with sides like potatoes, carrots, and cabbage for a delicious meal.
What ingredients are needed for Corned Pork?
Key ingredients include pork shoulder as the main protein, along with water, kosher salt, sugar, pickling spice, garlic cloves, and fresh bay leaves for the brine. These create a balanced flavor and ensure tenderness. Use high-quality items for the best results, focusing on precise measurements to maintain safety and taste.
What equipment is required for Corned Pork?
You’ll need a large non-reactive container for brining, a refrigerator for storage, a stock pot for cooking, measuring cups and spoons for accuracy, an instant-read thermometer to check meat temperature, and a chef’s knife with a cutting board for prep. These tools ensure food safety and optimal results.
How long does it take to prepare Corned Pork?
The brining process takes 7-10 days for even curing, with daily flips. Cooking time is about 2-3 hours in a stock pot until the pork reaches 195°F internally. Total prep is minimal, but plan ahead for brining to achieve tender, flavorful results with little hands-on effort.
Can I substitute ingredients in the Corned Pork recipe?
Yes, but stick close to the originals for best results. For example, swap pickling spice with a mix of mustard seeds, coriander, and peppercorns if needed. Avoid substituting the pork shoulder, as it’s key for texture. Always ensure food safety by using fresh ingredients and proper curing techniques.
What are some serving suggestions for Corned Pork?
Serve sliced Corned Pork with boiled potatoes, carrots, and cabbage for a classic, comforting meal. Add homemade mustard for extra flavor. It’s perfect for family dinners or gatherings, pairing well with crusty bread or a simple salad to enhance its rich, savory taste.