Basturma Spice-Rubbed Pork Recipe

This delightful spice-rubbed pork dish offers a unique and tantalizing flavor that will impress any meat lover. Its origins lie in an ancient method of preserving meat, which infuses it with a robust mix of spices for an unforgettable taste. The process involves a careful selection of fragrant spices rubbed into a quality cut of pork, which is then cured to perfection. This recipe takes a few days, but the resulting flavors are well worth the wait. The combination of garlic, cumin, coriander, and other spices creates a rich, aromatic profile that pairs beautifully with the savory pork. This dish works well as a main course or as a flavorful addition to a charcuterie board. Perfect for those who enjoy the art of curing and want to experiment with bold flavors. It requires some attention to detail and patience, but the reward is a succulent, incredibly flavored meat. Ideal for gatherings, this dish will surely be a conversation starter and a memorable part of any meal.

Ingredients

Main Ingredients

• 1 kg Pork: Preferably a loin or ham, ensuring it is a long piece for even curing.

Spices

• 1 head Garlic: Smashed.
• 3 tbsp Salt: For rubbing before curing.
• 2 tsp Cumin: Ground.
• 2 Bay Leaves: Crushed.
• 1 tsp Coriander: Ground.
• 1 tsp Mustard Seeds: Ground.
• 1 tsp Five Pepper Mix: To taste.

Preparation Time

• 999 minutes: Includes preparation, rest, and curing time.

Step-by-Step Instruction

1. Begin with a quality long piece of pork, such as a loin or ham. Ensure the piece is clean and pat it dry.
2. Rub the pork generously with 3 tablespoons of salt on all sides to start the curing process.
3. Place the salted pork in a container and refrigerate. Allow it to cure for 2-3 days, turning occasionally to ensure even curing.
4. If any liquid accumulates, drain it away to keep the meat from becoming overly wet.
5. On the third day, prepare your spice rub. Crush the garlic and mix it thoroughly with cumin, coriander, mustard seeds, bay leaves, five pepper mix, and a pinch of salt.
6. For added flavor depth, consider adding a few drops of cognac to the spice mix before rubbing it onto the pork.
7. Take the pork from the refrigerator and thoroughly rinse off the excess salt under cold water. Pat it dry again.
8. Rub the spice mixture all over the pork, ensuring every side is covered evenly.
9. Wrap the spice-rubbed pork securely in a piece of cheesecloth or muslin.
10. Tie the wrapped pork tightly with string to maintain its shape during the air-drying process.
11. Find a warm, dry spot in your kitchen or pantry to hang the pork. It should not be exposed to direct sunlight or excessive moisture.
12. Allow the pork to air dry for 4-5 days. For a drier texture, you can extend the drying period to suit your preference.
13. After drying, remove the pork from the cloth and slice thinly for serving.
14. Store any leftovers back in the cheesecloth in the refrigerator to maintain freshness.
15. The basturma is now ready to impress as a flavorful centerpiece on your table.
16. Serve at room temperature for better flavor and texture.
17. Pair it with fresh bread or alongside cheese as part of a charcuterie platter.
18. Adjust the seasoning in the spice mix according to your taste preferences.
19. Enjoy your homemade basturma with friends and family, savoring the intricate layers of spice.

Tips

• Moisture Control: Ensure the meat is dried to your liking by monitoring it closely.
• Flavor Experimentation: Feel free to adjust spice quantities for a personalized taste.
• Storage: Keep the cured meat wrapped in muslin even when stored in the fridge to maintain its quality.

Variations

• Turkey: Substitute pork with turkey breast for a leaner option.
• Beef: Opt for a beef brisket for a different type of basturma.
• Herbs: Add rosemary or thyme for an aromatic twist.

Serving Suggestions

• Charcuterie Board: Pair with a selection of cheeses and olives.
• Fresh Bread: Serve with crusty bread for a delightful contrast.
• Wine Pairing: Complement with red wine such as a Merlot or Cab.

Best Places

• Armenian Taverna - Authentic basturma in a cozy setting. Location: 3-5 Princess Street, Manchester, UK.
• Romania Restaurant - Known for its traditional cured meats. Location: 15 Bisericii Mănăstirea Căldăruşani, București, Romania.
• Café Gyumri - Cultural dining experience with basturma. Location: Tumanyan 14/1, Yerevan, Armenia.
• Darejan's Kitchen - Georgian flavors at their best. Location: 10 Levan Kakava St, Tbilisi, Georgia.
• Arax Market and Bakery - Taste of Middle Eastern spices. Location: 585 Mount Auburn St, Watertown, MA, USA.
• Café Istanbul - Blending history with diversity in dishes. Location: İstiklal Cad. No:140, Istanbul, Turkey.
• Kavkazskaya Plennitsa - Culinary trip into the Caucasus. Location: 6 Sovetskaya St, Kazan, Russia.
• Saryan's Wines & Delights - Famous for pairing with wines. Location: 1 Saryan street, Yerevan, Armenia.
• Baraka's Table - Savory treats in a lively atmosphere. Location: Al-Raheb Hall, Haifa, Israel.
• Balkh Bakery - Where tradition meets innovation. Location: Balkh Street, Kabul, Afghanistan.