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Lountza (Smoked Pork Loin)

Lountza (Smoked Pork Loin) is a traditional Cypriot recipe for a classic method of preserving pork by brining, flavouring with coriander and smoking for serving as a mezze dish. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Smoked Pork Loin (Lountza).

prep time

4 days

cook time

27 days

Total Time:

31 days

Serves:

16

Rating: 4.5 star rating

Tags : Spice RecipesPork RecipesCyprus Recipes



This is a classic mezze from the island of Cyprus. This is typically served as a zesti mezedhes (hot mezzes). These are served hot in bars and tavernas all over the island to accompany drinks.

Ingredients


1 loin of pork
salt, to cover
dry red wine to cover
200g coriander seeds, crushed

Method:

Trim and skin the loin of pork. Wash well and pat dry.

Arrange a layer of salt in a pan. Sit the loin of pork on top then add enough additional salt to cover. Set aside in the refrigerator for 4 days, turning and re-covering the meat with salt every day. This will draw excess moisture from the pork and permeate it with salt as a preservative.

Rub off any excess salt, place in a deep dish and cover with the red wine. Return to the refrigerator and marinate in the wine for 10 days. After this time, drain the meat and then hang outside in a sheltered but airy place to dry in the sun for 2 days.

Bring the pork inside at this point and press the crushed coriander seeds liberally into its surface. Suspend on a butcher's hook and hand in the fire place to smoke for between 10 and 15 days, or until smoked and dry. Alternatively, use this site's making a home-made cold smoker to smoke the meat.

Traditionally, the lountza are sliced to prepare and are either cooked on a barbecue or are fried in a pan with eggs.