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Catalan salt-crusted pork loin

Catalan salt-crusted pork loin

Main dishes

A pork loin encased in a thick, moist salt crust, baked in the oven until the crust cracks, then sliced and served with vegetables, grilled bell peppers, …

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Recipe from Josep Xicota, CommonsDelinker, adapted by Recette de cuisine · · updated on

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Cooking in a salt crust keeps the meat juicy without over-salting it: the salt hardens to form a crust, while the meat cooks slowly inside. This is a traditional Catalan festive dish, very simple to prepare.

Ingredients and directions

  • Prep time10 min
  • Cook time1 hr 15 min
  • Resting10 min
  • Total1 hr 35 min
  • DifficultyEasy
  • Cooking methodfour
  • Gluten-free
  • Low lactose

Ingredients

6 people
  • $2.77

Directions

  1. Preheat the oven to 200 °C.
  2. Moisten the large salt with a little water to help it hold its shape. ≈ 3 min
  3. In a heat-proof dish, spread a thick layer of salt over the entire surface, place the loin on top, and completely cover it with salt. ≈ 3 min
  4. Bake until the salt crust cracks: this will take approximately 1 hour to 1 hour and 15 minutes.
  5. Remove from the oven, crack the crust, peel the loin, and cut it into slices. Arrange them on a serving dish.
  6. Serve with globe artichokes, green peas, or another vegetable accompaniment, grilled bell pepper strips (escalivada), or apple slices.

Equipment

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Before you start

Ingredients

  • 1.5 kg of pork loin
  • 300 to 400 grams of coarse salt
  • A little water

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