Chef Cathal Armstrong's Brine Recipe
This brine is used in Chef Cathal Armstrong's recipe for Pork Belly with Braised Cabbage and Sous-Vide Apples at Restaurant Eve in Alexandria, VA. But he added that it can be used for all other cuts of pork as well. --Arthur Bovino
- 1 cup salt
- ½ cup sugar
- 4 quarts hot water
- ½ ounce Sel Rose
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 ounce fresh thyme sprigs
- 1 ounce rosemary
- 6 bay leaves
- One 4 pound-pork belly, rind removed
In a large stockpot, dissolve the salt and sugar in the hot water. Add the remaining ingredients and refrigerate, covered, for several hours until the brine is ice cold.
Then submerge the pork in the brine completely. Cover and refrigerate for 3 days.