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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	cup		-	-	-	-
sugar	3/4	cup		604.485	151.197	0.0	0.0
bay leaf	2			-	-	-	-
peppercorn	3 -5			0.0	0.0	0.0	0.0
clove	1	clove		-	-	-	-
allspice berry	6			-	-	-	-
chilies	2			-	-	-	-
garlic clove	3		peeled	-	-	-	-
thyme	1	tablespoon	dried	2.424	0.5868	0.1334	0.0403
pork loin	3	lbs	boneless	2352.9653	0.0	285.2286	134.6115
parsley			chopped	-	-	-	-
garlic				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.