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Recipe: Maple and Sichuan Peppercorn Brine
I don’t do it as much as I should, but when I do have some extra time on my hands before cooking for friends, I love to brine my meat. It’s always fun to play around with the elements of a basic brine, so this recipe sees some maple syrup and sichuan peppercorns tossed into the mix.
Use this brine on anything from pork ribs or tenderloin to bone-in pork chops (pictured). Let them sit in this beautiful bath for several hours, overnight is best, before cooking as desired.
No-fail deliciousness right here!
What you’ll need…
2 ¼ cups water
½ cup white vinegar
¼ cup maple syrup
3 tablespoons salt
1 teaspoon whole sichuan peppercorns
2 bay leaves
2 cloves garlic
3 ice cubes
Directions:
Place all ingredients except ice cubes in a medium pot and bring to a simmer on medium-high heat, about 3 minutes.
Transfer to a bowl, add ice cubes and let cool in the refrigerator.
Use as desired.
Yields 3 cups of brine
Total prep time…5 minutes