Freezing Home Cured Pork

Our answer

Nigella's Effortless Home-Cured Pork (from NIGELLA CHRISTMAS brines pork loin in a combination of water, salt, apple juice, vinegar, maple syrup and spices. The brine adds moisture and flavour to pork loin, which is usually a very lean cut of meat. You can leave the pork in the brine for up to 2 days in the fridge or in a cold place (under 4c/39F).

We would prefer not to brine and then freeze the pork loin. Brining adds moisture to the meat and as water expands when frozen, there is a risk that this extra liquid will break down the cells of the meat and leave it a little mushy in texture. If you freeze the pork loin then thaw it overnight in the fridge and brine it for 6-24 hours before cooking. Leftover cooked pork can be stored in the fridge for up to 3 days or frozen (for 1 month if sliced or 3 months if a large piece). Thaw overnight in the fridge before using.