Brine-Cured Pork
20 mins (prep 10, cooking 10)
13 ingredients
6-8 servings
Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at This is fantastic and really makes meat juicy and subtly-spiced/flavoured. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Cooking times are indicated in instructions, though.

Categories:  st.-patrick's-day , 3-steps-or-less , quick , christmas , time-to-make , pork-chop , holiday , new-years , easter , <-30-mins , easy , pork-loins , pork , meat ,
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Serving Size (73.01 g)
Servings 6
Amount per Serving
Calories 118.06 Calories from Fat 0.63
% Daily Value *
Total Fat 0.07g 0.67%
Saturated Fat 0.02g 0.63%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 15285.51mg 3821.38%
Total Carbohydrate 30.39g 60.79%
Dietary Fiber 0.2 g 4.82%
Sugars 29.54 g %
Protein 0.13g 1.5%
Vitamin A 0.94IU% Vitamin C 0.47mg%
Calcium 15.63mg% Iron 0.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
allspice berries, dried chilies, dried thyme, boneless pork loin, chopped parsley