Brine-Cured Pork Recipe

Name: Brine-Cured Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup salt; 3/4 cup sugar; 2 bay leaves; 3 -5 peppercorns; 1 clove; 6 allspice berries; 2 small dried chilies; 3 garlic cloves, peeled; 1 tablespoon dried thyme; 3 lbs boneless pork loin (or shoulder); chopped parsley (optional); garlic (optional)

Servings: persons

1 cup salt
3/4 cup sugar
2 bay leaves
3 -5 peppercorns
1 clove
6 allspice berries
2 small dried chilies
3 garlic cloves, peeled
1 tablespoon dried thyme
3 lbs boneless pork loin (or shoulder)
chopped parsley (optional)
garlic (optional)

1
Put 2 1/2 gallons cold water in a large, nonreactive container that will hold the meat and brine. Stir in the salt and sugar. Slightly crush and add the bay leaves, peppercorns, clove, allspice, and chili peppers. Add the garlic and thyme. Add the pork and put a plate on top to keep the meat submerged. Refrigerate for 5 days or more.
2
Remove the pork from the brine and pat dry. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan. They will cook very quickly, about 1 minute per side. Finish with a good fistful of chopped parsley and garlic if you wish. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans.

1107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup salt, 3/4 cup sugar, 2 bay leaves, 3 -5 peppercorns, and more.

Yes, Brine-Cured Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brine-Cured Pork

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