Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Trim 1.5 kilograms of pork loin of any silver skin and excess fat, then pat it thoroughly dry with paper towels.

2. 2

   In a bowl, combine 150 grams of sea salt, 75 grams of granulated sugar, 10 grams of crushed green cardamom pods, 5 grams of crushed black peppercorns, 5 grams of crushed juniper berries, and 3 crumbled large bay leaves, mixing them well to form the curing blend.

3. 3

   Generously rub the entire surface of the 1.5 kilograms pork loin with the prepared curing blend, ensuring all sides are evenly coated.

4. 4

   Place the rubbed pork loin into a non-reactive container, pour 200 ml of fresh beetroot juice over it, cover the container tightly, and refrigerate it for 7 days, flipping the pork once daily to ensure even curing.

5. 5

   After 7 days, remove the cured pork loin from the container, rinse it thoroughly under cold running water to remove all curing spices and beetroot juice, then pat it completely dry with clean paper towels.

6. 6

   In a small bowl, whisk together 50 ml of Georgian red wine and 5 minced garlic cloves, then brush this mixture all over the rinsed pork loin, optionally followed by a thin coating of 15 grams of fenugreek powder and 5 grams of smoked paprika for extra flavor and color.

7. 7

   Suspend the coated pork loin in a cool, well-ventilated area for an additional 2-3 days to air-dry further, ensuring it develops a firmer texture and concentrated flavor.

8. 8

   Once firm, thinly slice the cured pork loin and serve it chilled as a part of a Georgian charcuterie board or as an appetizer.