Passion for Pork

Recipe: Maple and Sichuan Peppercorn Brine

Dan Clapson - Monday, March 31, 2014

Brine recipeI 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


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