📝 About This Recipe
Transport your kitchen to the heart of Berlin with this authentic Kassler, a masterpiece of German butchery featuring a succulent pork loin cured in a fragrant, spice-infused brine. This dish strikes a perfect balance between salty, savory, and subtly sweet, resulting in a tender, rosy-hued roast that melts in your mouth. Whether roasted to a golden finish or pan-seared, it represents the pinnacle of traditional European comfort food.
🥗 Ingredients
The Meat
- 3-4 pounds Center-cut boneless pork loin (trimmed of excess silver skin but leaving a thin fat cap)
The Curing Brine
- 8 cups Water (filtered)
- 3/4 cup Kosher salt
- 2 teaspoons Pink Curing Salt #1 (Prague Powder #1; essential for the pink color and safety)
- 1/2 cup Brown sugar (packed)
- 6 pieces Garlic cloves (smashed)
- 10 pieces Juniper berries (lightly crushed to release oils)
- 1 tablespoon Black peppercorns (whole)
- 4 pieces Bay leaves (dried)
- 1 teaspoon Mustard seeds (yellow or brown)
- 4 sprigs Fresh thyme
For Roasting
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Honey (for a light glaze)
- 1 large Yellow onion (thickly sliced to act as a roasting bed)
👨🍳 Instructions
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1
In a large pot, combine 4 cups of the water with the kosher salt, pink curing salt, brown sugar, garlic, juniper berries, peppercorns, bay leaves, and mustard seeds.
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2
Bring the mixture to a simmer over medium heat, stirring until the salts and sugar are completely dissolved. Remove from heat immediately.
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3
Add the remaining 4 cups of cold water (or ice cubes) to the pot to chill the brine quickly. The brine must be completely cold (below 40°F) before adding the meat.
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4
Place the pork loin in a large, non-reactive container or a heavy-duty gallon-sized freezer bag. Pour the cold brine over the meat, ensuring it is fully submerged. Use a heavy plate to weigh it down if necessary.
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5
Refrigerate the pork in the brine for 3 to 5 days. Turn the meat once a day to ensure even curing throughout the loin.
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6
After the curing period, remove the pork from the brine and discard the liquid. Rinse the meat thoroughly under cold running water to remove excess surface salt.
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7
Pat the pork loin very dry with paper towels. For the best texture, leave it uncovered on a wire rack in the fridge for 2-4 hours to develop a 'pellicle' (a slightly tacky surface).
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8
Preheat your oven to 325°F (165°C). Place the sliced onions in the bottom of a roasting pan to create a natural rack.
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9
Mix the melted butter and honey together. Brush this mixture lightly over the pork loin and place the meat on top of the onions.
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10
Roast for 60-75 minutes, or until the internal temperature reaches exactly 145°F (63°C) when measured with a meat thermometer.
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11
Optional: If you have a smoker, you can smoke the cured loin at 225°F using beechwood or applewood until it reaches 145°F for a more traditional 'Smoked Kassler' flavor.
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12
Remove the roast from the oven and tent loosely with foil. Let it rest for at least 15 minutes to allow the juices to redistribute before slicing.
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13
Slice into thick chops (about 1/2 inch) and serve warm.
💡 Chef's Tips
Never skip the Pink Curing Salt #1; it provides the characteristic pink color and prevents spoilage during the long brine. If the meat feels too salty after rinsing, soak it in plain cold water for 30 minutes before roasting to leach out extra salt. For an extra crispy exterior, sear the sliced Kassler chops in a hot skillet with a touch of oil for 1 minute per side before serving. Ensure the brine is ice-cold before adding the pork; adding warm brine to raw meat is a food safety hazard. Use a digital meat thermometer for precision; overcooking pork loin will make it dry and tough.
🍽️ Serving Suggestions
Serve alongside a heap of warm Sauerkraut braised with white wine and caraway seeds. Pair with 'Bratkartoffeln' (German pan-fried potatoes with bacon and onions). Accompany with a sharp, grainy German mustard for dipping. A chilled Riesling or a crisp Pilsner cuts through the saltiness of the pork beautifully. Leftovers make incredible sandwiches on crusty rye bread with horseradish cream.