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Zio’s Brine – Puerto Rican Pork or Chicken

Zio’s Brine – Puerto Rican Pork or Chicken
by James Belardo

By simply adding orange juice and omitting some of the spices to our classic brine for pork or chicken we add a Spanish/Caribbean flair that is perfect for making Puerto Rican and Cuban dishes.

1/4 cup brown sugar
1/8+ cup sea salt (koshering)
2 cloves garlic, crushed roughly
2 bay leaves
1 tbsp Peppercorns
1 cup orange juice
2 cups cider vinegar
2+ cups water

2.5 lb. Pork Butt, Shoulder butt, Boston Butt
2.5 lb Pork Center Cut Loin
2.5 lb chicken

1. Mix brown sugar, salt, rosemary, peppercorns cider vinegar and water

2. Toss crushed garlic and bay leaves with meat in a large sealable container

3. Pour liquid into container immersing meat

4. Let brine 12-24 hours


The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

June 6, 2016 at 3:35 PM

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