Vanilla Brine for Pork
(Adapted From The Complete Meat Cookbook by Bruce Aidells and Denis Kelly)
9 cups hot water
2 Tbs pure vanilla extract
1/2 cup sugar
1/2 cup kosher salt
2 Tbs cracked black peppercorns
6 (1-1/4-inch to 1-1/2-inch thick) center-cut loin pork chops
Stir the hot water, vanilla, salt and sugar until dissolved. Stir in the black pepper and store in the refrigerator until it is cooled to below 45°F.
Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock. (Weigh down the meat with a heavy plate if necessary to keep it submerged.)
Marinate chops for 4 to 6 hours in the brine. A loin roast would take slightly longer. To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, rinse and pat-dry, let it come to room temperature and grill. If not, leave it in the brine and test again later.
9 cups hot water
2 Tbs pure vanilla extract
1/2 cup sugar
1/2 cup kosher salt
2 Tbs cracked black peppercorns
6 (1-1/4-inch to 1-1/2-inch thick) center-cut loin pork chops
Stir the hot water, vanilla, salt and sugar until dissolved. Stir in the black pepper and store in the refrigerator until it is cooled to below 45°F.
Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock. (Weigh down the meat with a heavy plate if necessary to keep it submerged.)
Marinate chops for 4 to 6 hours in the brine. A loin roast would take slightly longer. To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, rinse and pat-dry, let it come to room temperature and grill. If not, leave it in the brine and test again later.
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