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This pork brine adds a subtle flavor to meat without being too salty. I use this brine for all pork cuts that I grill. The pork cooks up tender, moist, and delicious every time.
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
Directions
Step 1
Mix water, brown sugar, and salt in a shallow baking dish until sugar is dissolved. Stir in garlic and ginger.
Tips
Place pork atop garlic and ginger within brine. Let sit in the refrigerator for up to 8 hours; cook or grill as usual.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 85 | |
| % Daily Value * | |
| Sodium1160mg | 50% |
| Total Carbohydrate22g | 8% |
| Total Sugars21g | |
| Protein0g | |
| Vitamin C0mg | 2% |
| Calcium21mg | 2% |
| Iron0mg | 1% |
| Potassium36mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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great flavor, I did add half of a onion.will use recipe again.thanks
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Used 4 good sized pork chops and made as written. Marinated for 8 hours. So much better then the ones I grilled a while back without the brine. Will be making this again.
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This is a wonderful recipe – the flavor is just incredible! I added a little (2-3 tsp.) toasted sesame oil because those flavors just begged to be together. The meat was juicy and tender and it looked like meat that had been smoked all day.
My kids were all but licking their plates and were begging for more! Thank you for sharing this!!! We also decided that it would be an excellent salad dressing. -
I added: 1/2 tsp powdered ground ginger & 2 tsp sesame oil. I made 4 thick (approximate 1 1/2″ thick, bone-in) pork chops, placed in my vacuum type Marinater, (using 28 pumps). There was plenty of the marinade for 4 thick cut pork chops. Marinated for 24 hours. Then grilled to 155 degrees F., using an instant meat thermometer in the thickest part of the pork chop. Remove and platter, loosely tent, with heavy aluminum foil, for a full 10 minutes. Excellent flavor!
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Totally easy am delicious
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My husband and I both enjoyed this to a point. We found a cup of brown sugar too much, it made the pork too sweet. The pork was beautifully tender and next time I will cut down on the sugar
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This was pretty good and I’ll use this again. I didn’t have ginger so I didn’t use it. And I added a sprig of fresh rosemary. And I heated the brine in the microwave to make sure the sugar and salt dissolved. Then I added some ice to cool it down so the chops wouldn’t start cooking in the fridge. The pork chops were very moist. They tasted just a bit sweet to me.
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Sweet and tender! Super juicy and delicious on the grill! Kids enjoyed it fully!
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This Brine is perfect, added just a bit more of both Garlic and Ginger, and used on Country Ribs that I cubed for CJ’s Crispy Pork Carnitas. Will revise on turn out, I am patiently awaiting!
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Wonderful brine for my 3lb bone in pork roast!
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Made the pork super juicy and flavorful
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This recipe has changed pork for me forever. Basically it has changed my life. I’ve been marinating and seasoning pork and it’s always turned out really good, but this takes boneless country ribs to a whole other level. I combine the brined pork with a carnitas recipe I’ve been making for awhile and it turns it into some of the best pork I’ve had in my life. It’s a simple brine but I don’t have to salt the pork while cooking anymore. I’ve made it in several times and in different variations. One I added liquid smoke, one a touch of soy sauce, one with added onion powder, and one with all the above with powdered thyme. The original is perfect though. Thank you for sharing this.
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The instructions were a little unclear to me – but I used about 1″ knob of fresh ginger, sliced into pieces and slightly crushed and used hot water to blend the sugar and salt into before adding the pork to brine. Beautifully moist and flavorful pork!
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I wanted to ask the question as to whether it was necessary to add any more seasonings to the pork after the brining … after making it, I found I did not since I wasn’t sure, I had sprinkled a little seasoned salt lightly, which of course made it just slightly too salty, overall this will be my go too brine from now on for pork, juicy, tender and succulent thanks for bringing this to the culinary table for all of us to enjoy!
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This was the best pork chops I?ve ever had. To add to the list of changes people have made, I didn?t have the ginger so left it out; but kept everything else the same. Subtly sweet and salty. Not overly either. Just a great flavor. Juicy, tender? I?ve made some good food over the years, but this is top 5. Thanks for the recipe!
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