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.