Brine is a very effective method of softening and flavoring meat, especially for more double cuts, such as pork chops. Making brine from scratch is easy: just prepare a solution based on salt, water, spices and seasonings. Then let the meat marinate while you prepare the rest of the meal. Whether you plan to bake, grill or fry your ribs, rest assured that the meat will always be succulent and flavorful.
Ingrediants
- 3 cups (700 ml) of water
- ½ cup (100 g) of kosher salt
- ½ cup (100 g) of granulated or muscovado sugar
- Various types of fruit, vegetables, spices and other seasonings to taste
Steps
Part 1 of 3: Prepare the Brine
Step 1. Pour 3 cups (700ml) of hot water into a large measuring glass
Use hot tap water or heat it in the microwave for 20-30 seconds. The salt and sugar will dissolve faster thanks to the action of hot water.
- Alternatively, you can pour all the brine ingredients into a saucepan and then heat them briefly on the stove to better extract the flavor from the spices.
- The doses of this recipe allow you to prepare enough brine for 4 medium-sized ribs. It may be necessary to multiply the doses by the larger portions.
Step 2. Add salt, sugar and other spices of your choice
Make ½ cup (100g) of kosher salt and ½ cup (100g) of granulated or muscovado sugar and sift them in the water, stirring as you go. Then add spices that have a pungent flavor. Choose the ones you think will go well with the delicate taste of pork.
- Condiments such as black pepper, anise, lemongrass, juniper berries, and coriander seeds are commonly used to flavor the brine. In any case, you can very well experiment with all the toppings you want.
- Use spices sparingly. Do not use more than 1 tablespoon (about 10-20 g), so as to avoid overwhelming the flavor of the ribs.
Step 3. Stir the solution until the salt and sugar have dissolved
All ingredients should be evenly distributed. Once you have evenly mixed the spices, the brine will start to go cloudy.
Mix the ingredients with a whisk instead of a spoon or spatula to break up any lumps of sugar or salt that have formed
Step 4. Cool the solution in the fridge for 30-60 minutes
If you want, you can also immerse the entire container in an ice bath to allow it to cool down earlier. Do not put ice cubes in the brine, otherwise they will dilute it.
- It is important to keep the brine at a temperature of about 4.5 ° C (or lower) during the marinating process.
- Bacteria proliferate in high temperature environments. Be aware that hot brine can pose health risks.
Part 2 of 3: Marinating the Pork Chops
Step 1. Arrange the ribs on a large plate
Distribute them creating a single layer and keeping them well separated to prevent them from overlapping. Make sure the dish is 3 to 5 cm deep beyond the thickness of the chops to leave enough room for the liquid.
- To save time, do less work and speed up the cleaning process, choose a dish large enough for all the meat you plan to pickle.
- For space reasons you can also use a 4 l airtight bag for marinating.
Step 2. Pour the brine over the ribs
You should use enough to submerge them completely. There is no need to soften or season the meat before marinating it. The brine will do both.
The liquid level depends in part on the container you use. You can always prepare a little more brine (halving the recipe doses) and add it to what you already have if it should be too little
Step 3. Cover and refrigerate the chops for 1 to 12 hours
The meat should be marinated for at least an hour, however the ideal would be to leave it in the fridge for 4-8 hours, or overnight. By letting it rest longer, the brine will be able to soften hard meat better and intensify its flavor.
- Are you in a hurry? You can leave it in brine for up to half an hour, as long as the ribs are small. Even a short marinade can make a big difference when it comes to cooking meat.
- Use a sheet of aluminum foil or cling film if the brine container does not have a lid.
Step 4. Continue preparing the rest of the meal
During the marinade you can in fact take care of the other dishes you wish to serve. This will allow you to use the time you have available more efficiently, and will also ensure that the preparation is free of problems.
Try to coordinate the preparation to take care of the tasks that take longer (like cutting food, letting it cool, or making sauces) while marinating the ribs
Part 3 of 3: Intensify the Taste of the Ribs
Step 1. Simmer the brine to enrich the taste of the dish
Heating it over low heat allows you to release the most intense notes of each single spice and seasoning. Be sure to let the brine cool before marinating the meat to avoid raising its core temperature. Also remember to keep it in the fridge immediately.
Try not to bring the brine to a boil, otherwise the sugar may burn or even start cooking the outside of the ribs
Step 2. Add fruits and vegetables
The brine can be customized with many other flavors beyond spices. Adding a handful of chopped celery or onion, carrots, apple bits or whole garlic cloves makes a big difference. In fact, you will be able to flavor the marinade and obtain a rich but balanced flavor.
- Acidic dried fruit, such as figs, cherries, and cranberries, are perfect for pickling.
- Feel free to experiment when adding other ingredients. Pork has a delicate taste that goes well with all kinds of flavors: sweet, salty, pungent and sour.
Step 3. Add other liquid ingredients
Incorporate 60-120ml of soy sauce, dark rum, bourbon, or maple syrup into the basic brine recipe. Mix it well. Heat the solution (if necessary) to dilute the sugary ingredients. The final result? An even more intense brine that can be adapted to various recipes.
- Try using fresh citrus juice to make fresh brine, perfect for the summer season.
- Chili-based sauces, such as sriracha or piri piri, are another possible option for those who love spicy.
Advice
- Don't forget to drain the brine before cooking the ribs.
- When you're short on time, let the meat marinate overnight. This way, all you have to do is take it out of the fridge and put it to cook in the oven or on the grill.
- Experiment with various combinations of fruits, vegetables, spices, and other ingredients to customize the brine.
- Plan ahead: Prepare large amounts of brine and store them in one-liter jars or airtight containers until it's time to use it.
Warnings
- Some people believe that piercing the meat with a fork helps the brine to penetrate deeper. However, this actually causes the juice from the meat to leak out during the cooking process.
- The marinade should not last for more than 12 hours, otherwise the ribs may become soggy or even begin to crumble.
- Never store or reuse the brine after leaving it in contact with raw pork.
