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    You are in: Home / Recipes / Brine-Cured Pork Recipe
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    Brine-Cured Pork

    Brine-Cured Pork. Photo by Rita~

    1/1 Photo of Brine-Cured Pork

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    evelyn/athens's Note:

    Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at thesplendidtable.com. This is fantastic and really makes meat juicy and subtly-spiced/flavoured. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Cooking times are indicated in instructions, though.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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.

    Ratings & Reviews:

    • on May 30, 2007

      55

      I just enjoy my meats brined. I do it often. This time I chose to do a small pork loin which really doesn`t need to be brined. But it was defrosted and had made other plans to I put this recipe to use. I will remove it after a couple hours because it is a small piece of meat. I also suggest to wash after it is out of the brine very very well and dry. Then let come to room temperature before cooking. Next day I made Margarita Pork Kabobs with the brined pork. Excellent!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Brine-Cured Pork

    Serving Size: 1 (227 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 550.5
     
    Calories from Fat 257
    46%
    Total Fat 28.6 g
    44%
    Saturated Fat 9.9 g
    49%
    Cholesterol 142.8 mg
    47%
    Sodium 18976.4 mg
    790%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 0.3 g
    1%
    Sugars 25.0 g
    100%
    Protein 44.9 g
    89%

    The following items or measurements are not included:

    cloves

    allspice berries

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