An Ode to Brining
Sunday, October 31, 2010
I’ve had such a love/hate relationship with pork. I loved the sweet meat when I was little, loved the wonderful aroma that filled the house as it roasted. And then, suddenly, I couldn’t stand the papery dry meat that emerged from the oven every time, which had all the charm of cardboard. For a long time, I stopped cooking pork altogether.
Then I discovered that simply by plunking the meat into a salt water brine, I could revive the joy of pork. The added bonus is that if you throw in some herbs, you not only get fabulously juicy meat, you also get extra flavor.
2 quarts water
1/3 cup kosher salt
3 tablespoons of sugar,
a few cloves of garlic
Bring this to a boil, pour it into a large bowl and chill in the refrigerator. When it’s cool, add a 6-rib pork loin roast (about 3 ½ pounds) and marinate in the refrigerator for two days.
Drain the roast and pat dry before browning and roasting. It will be fat, sassy, completely satisfying. Especially if you begin with a pig who led a happy life.