Home-cured smoked pork with creamed spinach and caramelized onions

For the smoked pork loin: 1-1.2 kg pork neck or salmon (raw) 25 g curing salt (nitrite curing salt) 10 g sugar 1 tsp coarsely ground pepper 1 tsp sweet paprika powder Optional: 1 tsp garlic granules 1 tbsp mustard 1 tbsp honey Smoked wood:
Beech or apple wood For the creamed spinach with caramelized onions: 400 g fresh spinach leaves 1 large shallot or small onion, finely diced 1 tbsp butter 100 ml cream Salt & pepper ½ tsp freshly grated nutmeg 2 tbsp roasted pumpkin seeds

Pat the pork dry. Mix the pickling salt, sugar, pepper, paprika powder and garlic granules and rub the meat thoroughly with the mixture. Then place in a sealable bag or container and leave to cure in the fridge for 24 hours. Then rinse briefly under cold water, pat dry and set aside. Prepare the Monolith Grill with the Smoke Set for indirect heat. Insert the deflector stones to achieve a constant, low temperature and set the grill to 110-120 °C. For the typical Kassler taste, use beech or apple wood chips. Mix a spicy paste from mustard, honey, paprika powder and a little pepper and coat the cured meat evenly with it. Hang the smoked pork in the smoke set and smoke for 2.5-3 hours until a core temperature of 65-68 °C is reached. Then remove the meat from the grill and leave to rest briefly so that the juices are distributed throughout the meat. For the creamed spinach, heat the butter in a cast-iron pan and caramelize the finely diced onion over a medium heat for 5-7 minutes. Then add the fresh spinach in batches and allow to collapse briefly. Stir in the cream, bring to the boil briefly and season with salt, pepper and nutmeg. Optionally, add roasted pumpkin seeds or flaked almonds and a squeeze of lemon juice for freshness. To serve, cut the smoked pork into slices and arrange on plates together with the creamy spinach. Sprinkle the caramelized onions over the meat and garnish with fresh herbs or nuts as desired. Enjoy your meal!