Along with the pepper lonza (a writeup I just posted), the other half of the loin became an orange-fennel lonza. Here's how that went down.
Same as the pepper lonza post, this started as one cheap pork loin from Sam's Club.
It was split in two. One half for the pepper lonza, the other for the orange-fennel lonza.
This also got the "salt box" method, meaning that I rolled it around in a bunch of salt to get the "right amount."
Here are the aromatics: oranges, fennel seeds, and garlic.
Two of the oranges were introduced to the mandolin to be sliced as thin as possible.
I tried to take a shot to show you how thin I was able to make the slices.
Into the mixing bowl they went.
Garlic.
Garlic sliced thin.
The fennel seeds were toasted.
One last orange was juiced.
The fennel was ground up.
The aromatics were all mixed together.
The loin and the aromatics were then placed in a bag.
Both lonzas were put in a fridge for a few days under a few pounds of weight.
After a few days, the lonza was rinsed off, rubbed with white wine, and a fresh layer of ground fennel seeds were applied.
I weighed the loin and calculated my target weight for a 30% weight loss.
It hung with the pepper lonza and some guanciale (hog jowl).
A few weeks later it hit the target weight loss and was ready!
Mmmmm.......
Sliced it super thin and served it as part of a charcuterie course for some friends. It was a favorite!
Same as the pepper lonza post, this started as one cheap pork loin from Sam's Club.
It was split in two. One half for the pepper lonza, the other for the orange-fennel lonza.
This also got the "salt box" method, meaning that I rolled it around in a bunch of salt to get the "right amount."
Here are the aromatics: oranges, fennel seeds, and garlic.
Two of the oranges were introduced to the mandolin to be sliced as thin as possible.
I tried to take a shot to show you how thin I was able to make the slices.
Into the mixing bowl they went.
Garlic.
Garlic sliced thin.
The fennel seeds were toasted.
One last orange was juiced.
The fennel was ground up.
The aromatics were all mixed together.
The loin and the aromatics were then placed in a bag.
Both lonzas were put in a fridge for a few days under a few pounds of weight.
After a few days, the lonza was rinsed off, rubbed with white wine, and a fresh layer of ground fennel seeds were applied.
I weighed the loin and calculated my target weight for a 30% weight loss.
It hung with the pepper lonza and some guanciale (hog jowl).
A few weeks later it hit the target weight loss and was ready!
Mmmmm.......
Sliced it super thin and served it as part of a charcuterie course for some friends. It was a favorite!
