Smoked Pork Loin (Selchkarree)

Cut the leek lengthwise and rinse under running water to remove any sand between the leaves.

The pot should be large enough so the smoked pork loin can be fully covered with water.

If the water is boiling vigorously, reduce the heat afterward so the meat does not turn tough.

Lightly press the peppercorns with the edge of a knife to release more aroma.

It should only simmer gently; if it boils too strongly, reduce the heat.

Tastes especially good with sauerkraut, dumplings and mustard.