Lomo (Cured Pork Loin)
Mix sugar, salt, peppercorns, fennel seeds, coriander, salt, paprika, garlic, thyme, cayenne, and coat evenly all sides of the pork loin, reserving a third of the spice mixture for a second cure. Place pork loin in a non reactive container and refrigerate for 7 days. After 7 days, apply the reserved spice mixture and refrigerate for 7 more days. Rinse the pork loin and tie with butcher twine. Store hanging at 60°F at 70% humidity for approximately 45 days. Meat should not have developed mold, but should be firm to the touch and smell sweet. Remove from storage and wipe the surface of the loin with a lint- free cloth dipped in white vinegar. Place in sealed container and store for up to two weeks in the refrigerator.