Basic brine

Basic brine

By
From
Meat
Makes
1 litre
Photographer
Dean Cambray

This brine works brilliantly with pork and I think it’s particularly good for chops, which can dry out and be a bit tough. After brining, barbecue or grill the chops on a medium heat and turn them frequently: the sugar in the brine can caramelise and burn very quickly.

Ingredients

Quantity Ingredient
1 litre water
100g salt
100g brown sugar
1 teaspoon juniper berries
1 teaspoon black peppercorns
1 bay leaf
5 sprigs thyme
1 clove

Method

  1. To make the brine, combine all the ingredients in a large non-reactive saucepan or casserole dish and heat gently until the salt and sugar have dissolved. Increase the heat and boil vigorously for 2 minutes. Remove from the heat and leave to cool overnight before using.
Tags:
Meat
Adrian
Richardson
La
Luna
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