This cook was definitely an experiment for me. I have never brined anything before despite seeing the technique used regularly for competition BBQ. When I came across this recipe in ‘HOG’, a cook book I have owned for quite a while, I knew I should give it a go. So I did. This cook has also inspired the new series of blog posts entitled ‘Cook From a Book’. I won’t detail the entire recipe because you can go buy the book if you like the look of it but I’ll describe roughly what I did and how it all went.
Put simple, the recipe is how it is described in the title. Pork chops brined in milk and honey. To begin I warmed milk, honey and salt in a saucepan with a spice bag and a faggot of fresh herbs, allowing to cool before adding the pork chops and brining in the refrigerator overnight. The method is actually incredibly simple but as it turns out an extremely effective way of flavouring your meat. The herbs, spices and salt both season and flavour the pork far more than I had originally anticipated. In fact I may have brined the pork slightly longer than I should have but regardless the effectiveness of this method was indisputable, surprising and very tasty.
If you don’t have the book I would definitely recommend it. Pork is definitely one of my favourite meats and this book is packed full of fantastic recipes for cooking both indoors and on the BBQ. If you already have the book I urge you to try this recipe and see for yourself how well it works.
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Written by Tomos Newland-Jones @MrNewland66