Culinary question

[docwebster]

Do you folks have a favorite marinade for pork?

(Side note: if someone could make me a version of the Santo icon with a chef's hat on, I'd love it.)

Comments

[suriel.livejournal.com]

BRINE! brined pork is a thing of awesome -- makes it moist and flavorful.

here's a basic brine breakdown:
WATER : 1 quart
SALT (choose one):
1/2 cup Diamond Crystal kosher
1/4 cup + 2 tablespoons Morton kosher
1/4 cup table
Sugar : 1/2 cup

Combine the above until the sugar+salt dissolve, then plop in your food & refrigerate.

Total Brine needed: 1 quart per pound of food, not to exceed 2 gallons of brine
Brining time : 1 hour per pound, but not less than 30 minutes or more than 8 hours.

And then you can add flavor-stuff like garlic, ginger, whole peppercorns, dried ancho chilis, etc.

Not sure if the PDF's public or not, but this is where that list comes from, and has more info to boot.

[lizzibabe.livejournal.com]

I've not marinaded pork in a long time. The pork steaks i've been specializing in have mostly just been spooged with oil, salt, and curry powder.

[unixronin.livejournal.com]

Give me about five minutes on that request.
Do you have a larger original to work with? The quality will be better....


.... OK, so it was longer than five minutes. Had an interruption for supper in the meantime. And it was about ten minutes' work, not the five I estimated. How's this? The hat doesn't look as white as it started for some reaon ... scaling it down kinda turned it grey for some reason.

[docwebster.livejournal.com]

Splendid, Ned. Have a gorilla.

[unixronin.livejournal.com]

Thank you, but I've switched to baboons. They're milder, you know.

[framlingem.livejournal.com]

My local grocery store has a honey-mustard one that I add lemon juice to. It's yummy.

[siliconshaman.livejournal.com]

plain yoghurt, sour cream, chopped fresh chives, dash of lemon juice, little tumeric, little garum masala, pinch of corriandor, splash of ginger wine. Leave it to sit over night.

I don't do exact measures, I do zen cooking. If it looks ok, and smells good, who cares! Life is too short for fiddily food.