Recipe
Brined Pork Cutlets
Author, broadcaster and founder of the Australian Barbecue Academy, Bob Hart, shares his Brined Pork Cutlets recipe as published in his book, Heat & Smoke.
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- Servings: 4 cutlets
- Cooking Method: Direct
- Temperature: High
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As published in Heat & Smoke
Brining pork cutlets before exposing them to fierce heat over charcoal is a fine idea…
Ingredients:
- 4 pork cutlets
- ½ cup sea salt
- 330ml cider
- fresh herbs
- peppercorns
Method:
Mix half a cup of sea salt with the contents of a 330ml bottle of cider.
Add some fresh herbs pounded with some black peppercorns.
Put the brine, with the cutlets, in a shallow dish or into a large zipped plastic bag.
Refrigerate for at least four hours before you cook the cutlets. But never for longer than eight hours or they may become over-salted and lose their sparkle.
Looking for other Bob Hart recipes? See them all at Bob Hart barbecue recipes.
*Bob’s anticipated book, Heat & Smoke is available to purchase for $24.95 via HeatandSmoke.com. Also visit www.australianbarbecueacademy.com to find out how you can register for Bob’s private masterclasses (classes book out well in advance, so be quick).
**Photo credit Dean Cambray.
Brined Pork Cutlets,Rate this recipe
- Main ingredients:
- Pork
- Cuisines:
- Modern Australian
- Type of meal:
- Gourmet Selection
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