Christmas Pork Braid (Trenza de Cerdo Navideña)

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Steps

1. 1
   Brine the pork loin: prepare a 10% salt brine and submerge the pork loin for 6.5 hours. This seasons the meat internally and increases juiciness. Remove from brine and pat dry before proceeding.

   Tip: You can see the brine has worked when the meat has a slightly cured appearance and takes on internal seasoning — like a light jamón process.

   ~390 min
2. 2
   Trim the pork loin: using a sharp knife, remove the silver skin (white membrane) from the exterior. Also remove the small side muscle cord (solomillo strip) attached to the loin — reserve it for another dish. Square off any uneven edges to get a clean, even piece.

   Tip: Don't discard the side muscle cord — it's delicious diced into a stew, stir-fry, or pasta.

   ~10 min
3. 3
   Portion the loin: cut the trimmed loin in half crosswise to get two equal pieces. Each piece will become one braid. Make a scoring cut along one long side to mark the path, open it, and finish the cut — giving two clean, even halves per piece.

   Tip: The pieces must be as uniform as possible so they cook evenly once braided.

   ~5 min
4. 4
   Prepare the braid strips: on each pork piece, leaving about 1.5 fingers (3–4 cm) at one end uncut as a 'base' to hold the braid together, make two parallel lengthwise cuts to divide the meat into three equal strips — like a braid setup. Do not cut all the way through the base end.

   Tip: Think of how you keep the root of an onion intact when dicing — same concept here to keep the braid unified.

   ~5 min
5. 5
   Layer the bacon: lay bacon strips flat on your work surface, parallel to each other. Place the prepared pork piece on top with the fatty side of the bacon facing inward (toward the meat). Position a second set of bacon strips between the pork strips to ensure bacon is both inside and outside the braid.

   Tip: Having bacon both inside and outside creates a hybrid albardar/mechado effect — the outer bacon protects the lean meat from drying while the inner bacon bastes from within during roasting.

   ~5 min
6. 6
   Braid the pork: with the three meat strips (now each wrapped or flanked by bacon), braid them like a classic 3-strand braid: the middle strip is the reference point; take the left outer strip and cross it over the middle (it becomes the new middle); then cross the right outer strip over the new middle; repeat until the full length is braided.

   Tip: Don't rush — once you get the rhythm of 'middle leads, outer crosses over', the motion becomes automatic. The key word is 'siempre por encima' (always cross over, never under).

   ~5 min
7. 7
   Secure the braid: insert 3 toothpicks through the braid at intervals to pin all three strips together and prevent the braid from opening during cooking. Make a mental note of exactly how many toothpicks you used — you must remove all of them before serving.

   Tip: Toothpicks are the simplest fix — you could also use kitchen twine if you prefer a cleaner look.

   ~2 min
8. 8
   Make the apricot glaze: hydrate the dried apricots in hot water for 1 hour, then discard the soaking water. Place the hydrated apricots in a blender with the honey, orange juice, and fresh water. Blend until smooth. Transfer to a saucepan, add the rosemary sprig, and simmer over medium heat, stirring, until it reaches a thick, spreadable jam consistency.

   Tip: The jam must not be too runny or it will slide off the braid in the oven. Test it by letting a spoonful cool on a plate — it should hold its shape.

   ~20 min
9. 9
   Sear the braids: heat a large oven-safe skillet or pan over medium-high heat. Add olive oil. Place the braids bacon-side down first to render the fat and begin browning. Once you see Maillard reaction starting, add butter, thyme sprigs, rosemary, and smashed garlic. Baste the braids continuously by spooning the herb butter over them. Sear all sides until golden. The goal is browning and partial cooking, not full cook-through.

   Tip: Don't overheat the pan — you want a controlled sear, not a violent sizzle. The braid is thick and needs time to develop color without burning the bacon.

   ~8 min
10. 10
    Glaze and roast: line a roasting tray with aluminum foil. Transfer the seared braids to the tray. Brush generously with the apricot-honey glaze. Roast in a preheated oven at 195°C (383°F). Every 10 minutes, remove from the oven and apply another coat of glaze. Total oven time is approximately 30–35 minutes. For the final few minutes, raise temperature to 200°C to deepen the caramelized glaze.

    Tip: Watch the glaze carefully — honey burns quickly. If it darkens too fast, tent loosely with foil. Use an instant-read thermometer: target internal temperature is 67°C (153°F) at the thickest point.

    ~35 min
11. 11
    Rest, remove toothpicks, and serve: remove braids from the oven once internal temperature reaches 67°C. Let rest for 10–12 minutes uncovered so the internal juices redistribute. Remove all toothpicks. Slice and serve with side dishes such as Arab-style rice, sweet potato purée with orange, or pear and blue cheese salad.

    Tip: Resting is non-negotiable for juicy pork — cutting too early will cause all the juices to run out and leave the meat dry.

    ~12 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR LA MEJOR TRENZA DE CERDO NAVIDEÑA ¦ ELEVA TU JUEGO CULINARIO

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