A dry brine not only allows your pork chops to develop a deep brown crust from caramelization and the condensation of ...

Looking for the tastiest, juiciest, meat-tastic pork of your life? Take your next pork dish over the top by incorporating one ...

A brine penetrates a chicken or a pork loin rapidly and completely, bringing with it any flavors you might have added to the salty solution (garlic, onion, tarragon, pepper). Chefs often use ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

and I always brine a pork belly before roasting it. There are two ways to brine: a wet brine, and a dry one — which would seem to be self-explanatory. However, it's worthnoting the theory of ...

Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces. Simmer until thick and syrupy. Cook the pork in a pan over medium ...

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.