La Luce
Pork Brine
| Category: | Secondi |
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Notes
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Ingredients
| 2½ | c. | Kosher salt |
| 20 | qt. | Ice water |
| 1½ | c. | Allspice |
| 1½ | c. | Black peppercorns |
| 2 | bunches | Celery, thinly cut |
| 3 | Onions, thinly cut | |
| 3 | bunches | Thyme sprigs |
| 3 | bunches | Savory, fresh |
| 3 | bunches | Parsley sprigs |
| 24 | Bay leaves | |
| 9 | Carrots, thinly cut | |
| 24 | Garlic cloves, skin on | |
| 2 | c. | Honey |
| ½ | c. | Sugar |
| 1 | bunch | Fennel tops |
Preparation
Place a 22 quart bucket with ice water and add the following:
- Shave all the vegetables thinly (onion, celery, carrot). Add cracked peppercorns, allspice, and garlic.
- Dissolve sugar with 1 cup of water, salt and honey.
- Add bay leaves, torn the fennel tops, parsley and thyme.
NOTE: When brining the pork chops, add vegetables on layers (1 layer pork-1 layer vegetable -1 layer pork, etc) add the liquid at last.
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