Name: Cerdo Salado: Slowly Simmered Salted Pork from Tenerife, Magdalena
Prep time: 25 min
Cook time: 3 h
Total time: 11 h 30 min
Cuisine: Colombian
Ingredients: 1.2 kg commercially prepared salted pork for cooking, desalted according to package directions and cut into 5 cm pieces; 2.5 L water, plus hot water as needed; 150 g white onion, quartered; 20 g scallions, cut into lengths; 15 g garlic cloves, lightly crushed; 2 g ground cumin; 1 g ground black pepper; 10 g cilantro sprigs; 2 g fine salt, only if needed after tasting; 900 g cassava (yuca), peeled and cut into large pieces; 300 g long-grain white rice, rinsed; 600 ml water for the rice

A wide view of cooked salted pork with broth and rice served separately.

Region Tenerife, Magdalena, Colombia, in the lower Magdalena River region

Dish type Salted-pork main course

Yield 6 servings

Prep time 25 minutes active; desalting is passive

Cook time About 3 hours

Ingredients ↓

Overview

Cerdo Salado: Slowly Simmered Salted Pork from Tenerife, Magdalena

Cerdo salado is listed as a daily main course from Tenerife in Magdalena. Its name simply means salted pork, and the national inventory describes pork cooked over a prolonged period. The indexed description mentions an approximately 15-day period, but it does not make clear whether that refers to curing, marinating, drying, or cooking.

This measured recipe is a modern household adaptation, not a reconstruction of the historical process. It begins with commercially prepared salted pork intended to be cooked, then simmers the meat until tender. The method does not ask you to salt, cure, dry, ferment, or age raw pork at home.

Salted pork varies widely in cut, salt level, and label directions. Choose a product that clearly states how it should be stored and cooked. Keep it refrigerated during any desalting soak, taste the cooking liquid before seasoning, and use the package’s directions if they differ from the general method below.

Ingredients

Pork and broth

1.2 kg commercially prepared salted pork for cooking, desalted according to package directions and cut into 5 cm pieces
2.5 L water, plus hot water as needed
150 g white onion, quartered
20 g scallions, cut into lengths
15 g garlic cloves, lightly crushed
2 g ground cumin
1 g ground black pepper
10 g cilantro sprigs
2 g fine salt, only if needed after tasting

To serve (optional)

900 g cassava (yuca), peeled and cut into large pieces
300 g long-grain white rice, rinsed
600 ml water for the rice

Method

Check the product and desalting directions. Read the label before opening. If soaking is required, keep the pork covered with cold water in the refrigerator and change the water as directed. Drain and rinse it, then cut into even 5 cm pieces. Do not leave raw pork at room temperature.
Start a clean broth. Put the pork, 2.5 L water, onion, scallions, garlic, cumin, and black pepper in the pot. Bring to a boil, skim any foam, then cover and reduce to a gentle simmer. Cook for about 2 hours, adding hot water if the pork becomes exposed.
Check tenderness and salt. The meat should be safely cooked and beginning to soften. Taste a spoonful of broth. If it is still too salty, carefully remove and replace some broth with hot water. Do not add salt yet.
Cook the cassava, if serving it. Add the cassava to a separate pot of fresh water and simmer for 20–30 minutes, until a knife slides into the thickest piece. Drain. Keep it separate from the salted pork so diners can choose their portion.
Finish the pork gently. Continue simmering the pork for 30–60 minutes, until a fork enters easily and the pieces are tender. Check a thick piece with a thermometer; pork should reach at least 63°C and rest for 3 minutes. For a tougher cut, continue cooking beyond the safety temperature until tender.
Season and serve. Stir cilantro into the broth. Taste and add up to 2 g salt only if needed. Rest the pork for 5 minutes, then serve with a little broth. Offer plain rice or cassava separately if desired.

Practical guidance

Practical

Equipment

Use a large heavy pot with a lid, a colander, a sharp knife, a cutting board, tongs, a food thermometer, and a saucepan if serving rice or cassava. A kitchen scale helps keep portions consistent.

Practical guidance

The soaking time and number of water changes depend on the commercial product. Follow its label and keep the pork refrigerated throughout. If the first broth tastes very salty, replace a larger portion before continuing; do not try to mask excess salt with spices. Keep pieces similar in size so they soften evenly. Avoid a hard boil, which can make the outside of the meat ragged before the center is tender. Salt-cured pork can remain pink after cooking. Use a thermometer and the product instructions rather than color alone. Refrigerate leftovers in shallow containers within 2 hours. Use within 3–4 days and reheat to 74°C. The sodium estimate is especially uncertain because products vary.

Allergens and food safety

This recipe contains pork. Check the package for declared allergens and cross-contact information. Use only commercially prepared salted pork intended for cooking. Keep it refrigerated during soaking and follow the product directions. Do not make a 15-day home cure or leave raw pork at room temperature. Cook to at least 63°C and rest for 3 minutes; simmer longer as needed for tenderness. Refrigerate leftovers within 2 hours and reheat to 74°C.

Final notes

1: Serve the pork with a small amount of broth so the meat stays moist. 2: Plain rice or boiled cassava can be served separately as an optional accompaniment.

Nutrition per serving

Serving basis: One of six portions of pork and broth, excluding optional rice or cassava
Calories: 500 kcal
Carbohydrates: 2 g
Protein: 38 g
Fat: 37 g
Fibre: 0 g
Sodium: 1,500 mg

Cerdo Salado: Slowly Simmered Salted Pork from Tenerife, Magdalena

Ingredients

Pork and broth

To serve (optional)

Method

Practical

Equipment

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

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