Ingredients:
- 3 -5 peppercorns
- 1 clove
- 6 allspice berries
- chopped parsley (optional)
- garlic (optional)
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.51 Kcal (1099 kJ) | ||
| Calories from fat | 46.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 112.27mg | 37% | |
| Sodium | 14230.63mg | 593% | |
| Potassium | 668.89mg | 14% | |
| Total Carbs | 11.87g | 4% | |
| Sugars | 11.04g | 44% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 37.52g | 75% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2.2mg | 12% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 119.68 Kcal (501 kJ) | ||
| Calories from fat | 21.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 8% | |
|---|---|---|---|
| Cholesterol | 51.18mg | 37% | |
| Sodium | 6487.64mg | 593% | |
| Potassium | 304.94mg | 14% | |
| Total Carbs | 5.41g | 4% | |
| Sugars | 5.03g | 44% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 17.11g | 75% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1mg | 12% | |
| Calcium | 11.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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