Corning is a process similar to brining or pickling. Unlike brining, corning pork does not require sugar -- so the results are savory rather than sweet. When you corn meat, basically you infused it with a salty liquid. Most corned pork recipes call for the addition of saltpeter. Saltpeter, or potassium nitrate, causes the meat to have that classic bright pink color that corned meats are known for. However, if you don't want to use saltpeter, it can be omitted from the preparation. Choose pork that is very lean; fatty meats are less successful when corned in this method.
Add the water, pickling salt and optional saltpeter in a large stainless steel pot or pickling crock pot.
Stir the ingredients until the salt is fully dissolved.
Place the pork roast inside the pot. Place a heavy plate on top of the meat so that it will remain under the liquid.
Cover the pork with a lid and refrigerate it for 10 days.
Remove the roast from the liquid and rinse it lightly with fresh water.
Cover the roast with water in a large cooking pot. Add the peppercorns and bay leaves to the water.
Boil the meat in the liquid for two hours.
Slice the cooked pork thinly and serve it on a platter.
Serve the meat with sweet and spicy mustard, if desired.