Thick pork rib

Ingredients for 4 servings:

• 1 kg pork (breast tip with bone)
• 500 ml water
• 30 g curing salt
• 10 g smoked salt
• 1 tbsp juniper berries
• 2 bay leaves
• 1 tsp paprika powder, smoked, hot (Allspiceón Picante Ahumado)
• 1 tsp paprika powder, smoked, mild (Allspiceón Dulce Ahumado)
• 2 tbsp honey
• pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 5 days; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 5 days 1 hour 30 minutes

Cured pork breast tip

Slice the meat between the bones. Mix a brine from water, curing salt, smoked salt, and crushed juniper berries. Place the meat in a freezer bag with the bay leaves, pour the brine over it, seal the bag tightly, and brine for 5 days in the refrigerator, turning it daily. Wash and dry the meat thoroughly. Season with a little pepper and paprika, cover, and cook in a roasting pan in a preheated oven at 160°C for about 60 minutes. Brush the meat with honey and brown uncovered for about 10 minutes using the grill function. This goes very well with Bavarian cabbage or sauerkraut with fried potatoes.