How To Brine Pork to Enhance Flavor

A delicious cut of pork is something to be savored, especially if it has been prepared in your very own kitchen. If you plan to put in the effort to cook your pork at home, it's worth taking the extra time to brine it. This added step, while simple and straightforward, can have an amazing effect on the flavor, moisture, and tenderness of the pork. Learn more about the process of brining and get tips for how to do it with any type of pork, including premium Berkshire Kurobuta pork from The Wagyu Shop.

What Is a Brine?

A brine is a solution of salt and water in which pork can be soaked prior to cooking. Other flavorings can be added as desired, but the base of salt and water is what makes it a "brine". Brining pork works by using a salt solution to break down muscle fibers and allow the meat to absorb extra moisture and seasoning. This process enhances tenderness and flavor, ensuring a juicy and flavorful result when cooked.

If you plan to brine your pork, the ratio of salt to water will depend on the size of the cut you have. For smaller portions, such as portioned pork chops, you can combine 1/4 cup of salt with 1 quart of water. When working with something larger, mix 1 cup of salt with 1 gallon of water.

There are a number of ingredients that can be incorporated into this brine base depending on your desired flavor profile for a dish. For example, you might include herbs and spices like thyme, oregano, sage, tarragon, rosemary, peppercorns, onion powder, paprika, or garlic powder. Other add-ins include minced garlic, diced onions, orange peels, ginger, juniper berries and apple cider vinegar. For a sweeter profile with your pork, add white sugar, brown sugar, maple syrup or honey to your brine.

Dry Brining

Most people associate brining with the wet brine process described above. Both salt and water are used for a wet brine. However, there's also the option to use a dry brine that consists of only salt. Just apply salt to the surface at least an hour prior to cooking. Add additional dry spices to the brine if desired.

Benefits of Brining

Both wet and dry brining offer a number of benefits. Here's what happens to pork when you apply a brine:

• The flavor is enhanced by the salt, which draws out moisture from the pork. That moisture mixes with the salt and is reabsorbed by the tissues. This helps to infuse flavor throughout the cut of pork, not just on the surface.
• The pork becomes more tender the longer your brine is applied. Salt helps to tenderize the pork by relaxing the proteins and breaking them down. The result is especially tender and moist rather than chewy and dry.
• The pork cooks faster because it has been tenderized so effectively by the salt. Be sure to keep that in mind when it comes to cooking times for your dish.

Pork Brining Tips

Here are a few tips to keep in mind when brining your pork:

• For a wet brine, make sure the pork is fully submerged in the brine.
• For a dry brine, set the pork on a backing rack in a rimmed sheet pan.

• Keep the pork refrigerated during the brining process, which can last up to 24 hours.