Brine Cured Pork
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.
Steps
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.
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.
Ingredients
salt, sugar, bay leaves, peppercorns, clove, allspice berries, dried chilies, garlic cloves, dried thyme, boneless pork loin, parsley, garlic