Surbraten (Corned Pork)
Submitted by drwhalenrn
Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.
YIELD
4 servingsPREP
3COOK
90 minREADY
3This is old-school German charcuterie, the kind your Oma made when patience was still a kitchen virtue.
Surbraten is essentially corned pork. A thick cut of pork gets rubbed with crushed juniper berries, garlic, and onion, then submerged in a salt brine for a full three weeks.
During that time, the meat transforms. The brine penetrates deep, firming the texture and building a complex, savory depth that fresh pork simply cannot match.
After its long soak, the pork gets a quick rinse and goes into a hot oven with lard, more onion, garlic, and yellow turnip until the outside turns gloriously crisp and golden.
Kitchen Tips
- Use a non-reactive container (glass, ceramic, or food-grade plastic) for brining. Metal will react with the salt and taint the flavor.
- Turn the meat every two to three days during the three-week brine. Consistent exposure ensures even curing throughout.
- The saltpeter is optional and traditional. It helps the meat hold a rosy color, but the Surbraten will taste just as good without it.
- Let the roasted pork rest for 10 minutes before slicing. The juices need time to redistribute after that high-heat roast.
Ingredients
Directions
Rub the meat with the chopped onion, garlic and juniper berries, then push into a [tight-fitting] container and pour the cold brine (that has previously been brought to a boil and then let cool again), with or without saltpeter, over the meat.
Press down with a board and weight it with a rock.
The meat has to remain in the brine for three weeks, during which time it must be turned frequently.
At the end of the three weeks, remove the meat from the crock, briefly rinse it off.
Roast at 390 degrees F in hot lard, along with the chopped onion, garlic and yellow turnip, until crispy, about 1½ hours.
Serves 4.
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