How To Brine Pork Belly Recipes

BASIC PORK BRINE

Basic Pork Brine image

I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.

Provided by JulieG

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups water, more if needed
1 cup brown sugar
2 tablespoons kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed

Steps:

Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

Nutrition Facts : Calories 85.4 calories, Carbohydrate 22 g, Protein 0.1 g, Sodium 1159.8 mg, Sugar 21.4 g

EASY PORK BRINE

Easy Pork Brine image

Tangy and sweet, and a very quick fixture to flavor, without much time! Once you have stirred water into the mixture, add pork chops. Let pork chops sit in the brine in the refrigerator for about 2 hours before cooking.

Provided by camgurlof1990

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup brown sugar
½ cup salt
1 tablespoon mustard powder
1 tablespoon garlic powder
1 cup cider vinegar
2 cups water, or as needed to cover

Steps:

Mix brown sugar, salt, mustard powder, and garlic powder in a large bowl. Pour in cider vinegar; stir until sugar and salt have dissolved. Add water; stir until well combined.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 28.2 g, Fat 0.4 g, Fiber 0.2 g, Protein 0.5 g, Sodium 11.3 mg, Sugar 27.1 g

BRINED AND ROASTED PORK BELLY

Brined And Roasted Pork Belly image

Provided by William L. Hamilton

Categories project, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 3/4 cups extra-fine granulated sugar
2 1/2 cups coarse sea salt, more for seasoning
12 juniper berries
12 cloves
12 black peppercorns
3 bay leaves
2 1/2 pounds pork belly with bones, skin on
2 onions, peeled and chopped
Olive oil

Steps:

Combine sugar, salt and spices in a large pot. Add 4 1/4 quarts water, and bring to a boil. Cool, then transfer to a large bowl and add pork. Let stand, loosely covered, for 3 days in refrigerator.
Heat oven to 375 degrees. Place onions in a roasting pan. Rinse pork, score skin with a sharp knife and place on onions. Rub skin with a bit of olive oil, and season lightly with sea salt. Roast, uncovered, 1 1/2 to 2 hours; do not let burn. Skin should be crisp; if not, transfer to hot broiler. Cut pork in thick slices, and serve with onions.

BRINED-AND-BRAISED PORK BELLY WITH CARAWAY

Brined-and-Braised Pork Belly With Caraway image

Provided by Amanda Hesser

Categories dinner, project, main course

Time P2DT3h15m

Yield Serves 4

Number Of Ingredients 19

Ingredients

1 cup caraway seeds
3 tablespoons fennel seeds
3 tablespoons whole black peppercorns
3 tablespoons coriander seeds
1 cup Diamond Crystal kosher salt, plus more as needed
1 cup packed dark brown sugar
6 cloves garlic, crushed
2 cups cider vinegar
2 pounds pork belly (center cut)
Salt and freshly ground black pepper
2 tablespoons canola oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, crushed
6 sprigs thyme
3 tablespoons caraway seeds, toasted
4 cups apple cider
4 cups chicken broth

Steps:

Two days before serving the pork, prepare the brine: In a large skillet over low heat, toast the caraway seeds. Cool and grind in a spice grinder. In a large plastic container, combine the caraway, fennel, peppercorns, coriander, salt, brown sugar, garlic, cider vinegar and 4 cups water. Add the pork, cover and refrigerate for 24 hours.
The next day, preheat the oven to 300 degrees. Remove the pork from the brine and pat dry. Season with salt and pepper. In a braising pan over medium-high heat, heat the oil. Add the pork and brown on all sides. Transfer to a plate. Add the carrot, celery, onion, garlic, thyme and 2 tablespoons toasted caraway seeds to the pan. Brown the vegetables until the onion is translucent, about 5 minutes. Return the pork to the pan, skin side up. Pour in the apple cider and enough broth to cover the meat by three-fourths. Bring to a boil, then cover and braise in the oven until the pork is very tender, about 2 hours. Cool the pork in its cooking liquid and refrigerate overnight.
The next day, preheat the oven to 300 degrees. Scrape off and discard excess fat from the braising liquid. Remove the pork and discard loose gelatin. Cut the pork into serving pieces and place in a wide saute pan with a heatproof handle. Bring the braising liquid to a boil and reduce by about two-thirds, or until it lightly coats the back of a spoon; strain. Pour just enough liquid over the pork to submerge halfway. Sprinkle with the remaining caraway seeds, then place the pan in the oven and heat through, basting occasionally. Top pork with sauce and serve with braised cabbage, a recipe for which can be found at nytimes.com/magazine.

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