I left the pork in the brine for about 3 hours because the roast was fairly thick. If it had been a tenderloin, I would probably only have brined it for around 2 hours. Remember, pork doesn't have to be cooked to death anymore...the slight pink above is real, and it was delicious!
Brine for Pork
1/2 c kosher salt
2 c water
12 black peppercorns
2 cinnamon sticks
2 c apple cider
1/2 c maple syrup
Ice cubes
Boil the water with the salt in it until it dissolves. Remove from heat and add the peppercorns through the syrup, stirring. Let steep for 10 minutes. Pour into a ziploc bag with icecubes and add the meat. Brine in the fridge for two hours.
2 comments:
Apple cider! So creative! I like it.
Apples and pork...a natural combo!
I don't know that much about the science of food, but I wonder if the cider is just a sweetener, or if it also helps the salt in breaking down the tough fibers.
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