Chef Cathal Armstrong's Brine Recipe

Chef Cathal Armstrong's Brine Recipe
4.5 from 2 ratings
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
Servings
6
servings
Ingredients
Directions