Pork pastrama

The treats for carolers are a symbol of culinary traditions that bring us together around the table, adding flavor and warmth to our souls. This pork pastrama recipe is perfect to serve to carolers or, why not, to indulge yourself and your family during the holiday season. It is a simple recipe, but it requires a little patience, and the final result will be a fragrant and juicy delicacy that will impress everyone.

Preparation time: 30 minutes (plus 2 days for marinating)
Cooking time: 2 hours (smoking or baking)
Number of servings: 10-12

Ingredients:

- 1.5 kg pork shoulder (choose a shoulder with a layer of fat for extra juiciness)
- 1 head of garlic (about 10-12 cloves)
- 1 tablespoon salt (salt is essential for marinating)
- Whole peppercorns (about 10-12 peppercorns)
- 1 teaspoon ground pepper (for a more intense flavor)
- 1 teaspoon sweet paprika (for a nice color and a slightly smoky taste)
- Oregano (a pinch, for flavor)
- Rosemary (a pinch, brings an unmistakable fragrance)
- Mustard seeds (optional, for a slightly pungent note)
- 4-5 tablespoons soy sauce (for an umami flavor and a touch of saltiness)
- 5 tablespoons wine (a white or red wine, depending on your preference)

Preparing the pork pastrama:

1. Preparing the meat: Start by washing the pork shoulder well under cold running water. Then, dry it with a kitchen towel. This step is essential to remove excess water, allowing the marinade to adhere better.

2. Salting the meat: Sprinkle salt on both sides of the meat. The salt will not only season the meat but will also help preserve it. After salting the meat, let it chill for 30 minutes. This step helps form a crust that will retain the juices.

3. Preparing the marinade: In a large bowl, add the crushed garlic (you can use a garlic press for a fine texture), whole peppercorns, ground pepper, sweet paprika, oregano, rosemary, and mustard seeds. Mix all the ingredients well, then add the soy sauce and wine. Mix again until you obtain a homogeneous paste.

4. Coating the meat: Using a kitchen brush or your hands (make sure they are well washed), generously coat the meat with the obtained marinade. It is important to cover the entire surface of the meat to allow the flavors to penetrate well.

5. Marinating: Transfer the meat to a container, cover it with a lid or plastic wrap, and place it in the refrigerator for 2 days. It is recommended to turn the meat every 12 hours to ensure that the marinade penetrates evenly.

6. Cooking: After the 2 days of marinating, the meat is ready to be cooked. You can tie it with kitchen twine to maintain its shape or leave it as is. The cooking options are varied: you can either smoke it or prepare it in the oven. If you choose the oven, preheat it to 180 degrees Celsius, place the meat in a pan with water underneath to prevent it from drying out, and let it cook for about 2 hours.

7. Serving: Once the meat is well cooked, let it cool slightly before slicing. It can be served alongside a fresh salad, homemade bread, or pickles. It is a fantastic dish for holiday meals, but also for a gathering with friends.

Practical tips:

- Choosing the meat: Opt for a pork shoulder with a layer of fat, as this will contribute to the final juiciness of the pastrama.
- Marinating: The longer the meat marinates, the more flavorful it will become. If you have patience, you can leave the meat in the refrigerator for up to 4 days.
- Smoked version: If you have access to a smoker, smoking will give the pastrama a deep, unforgettable flavor.
- Serving: You can add a honey and mustard glaze in the last minutes of cooking for a sweet and tangy taste.

Nutritional benefits:

Pork is an excellent source of protein, B vitamins, zinc, and iron. These are essential for the proper functioning of the body. However, it is important to consume pastrama in moderation, considering its salt and fat content.

Frequently asked questions:

1. Can I use chicken or beef?
- You can adapt the recipe using chicken breast or beef steak. The marinating and cooking times may vary, so pay attention to these details.

2. What can I do if I don't have soy sauce?
- You can use teriyaki sauce or omit this ingredient, adding a little more salt instead.

3. How can I store the pastrama?
- If you don't consume it immediately, you can keep it in the refrigerator, covered, for up to a week, or freeze it for longer storage.

4. What other dishes can it be combined with?
- Pork pastrama pairs wonderfully with baked potatoes, mashed potatoes, or rice with vegetables. It is also excellent in sandwiches or on a platter with cheeses and olives.

This pork pastrama recipe is not only a delicious choice but also an opportunity to experiment and enjoy cooking. I invite you to join the tradition and create beautiful memories around the table. Savor every bite and don't forget to share the joy of cooking with your loved ones!

 Ingredients: 1.5 kg pork shoulder 1 head of garlic 1 tablespoon salt whole pepper 1 teaspoon ground pepper 1 teaspoon sweet paprika rosemary oregano mustard seeds 4-5 tablespoons soy sauce 5 tablespoons wine

 Tags:  pork pastrami pastrama pig pork smoked meats