Pork in Brine
by Editorial Staff
If you prefer a nice piece of juicy meat on your store-bought sausage sandwich, then you should definitely cook the pork in brine! Juicy, aromatic and delicious!
Cook: 3 hours 30 mins
Servings: 4
Ingredients
- Pork, pulp (loin without bone or other part) – 1 kg
For brine marinade: - Garlic – 4-5 cloves
- Ground coriander – 1 teaspoon
- Allspice peas – 1 teaspoon.
- Bay leaves – 2-3 pcs.
- Black peppercorns – 1 teaspoon.
- Dried oregano – 1 teaspoon
- Salt – 2 tbsp
- Water – 1 l
For coating: - Tomato paste – 2 tbsp
- Olive oil – 2 tbsp
- Ground paprika – 2 tbsp
Directions
- We prepare all products.
- Put all the spices for the marinade in a small bowl.
- Add water and salt. Mix well the marinade brine until the salt is completely dissolved.
- Place the pork in a deep bowl.
- Fill the meat with cooked brine. We cover with cling film and send the meat in brine to the refrigerator for a day.
- After a day, we take out the meat from the brine and blot it dry with paper towels. Let’s prepare a coating: mix olive oil, tomato paste and ground paprika.
- Coat the pork with the prepared mixture on all sides.
- Wrap the meat tightly in foil and place on a baking sheet. We bake pork in the oven at 180-190 degrees for 60-70 minutes.
- We open the foil and send the meat back to the oven for 15 minutes under the grill to get a golden brown crust.
We take out the cooked pork from the oven, let it cool completely.
This pork can be stored in the refrigerator for 3-4 days. - Cut the boiled pork into slices and serve.
It is very simple and delicious. And for breakfast sandwiches – what you need.
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