HOME > Chowhound > Home Cooking >

Brined Pork- Pan Sauce???

a
amp156 Dec 19, 2006 10:52 PM

I am going to be making a rack of pork this weekend. I was thinking about brining it to maximize juiciness, but I really wanted to make a sauce from the drippings. Would the sauce be too salty? If so, any other recs to ensure it stays moist?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. phofiend RE: amp156 Dec 19, 2006 11:28 PM

    I brine pork all the time, and the pan drippings are not too salty. My brine recipe is 1/4 cup (16.8 grams) Diamond Crystal kosher salt to 1 quart of water. Other kosher salts have a different crystal size, so the quarter cup amount may not be accurate. Check the side if the box.

    1. Mild Bill RE: amp156 Dec 19, 2006 11:33 PM

      After you brine a turkey or chunk a pork, you rinse it off, dry it a little, and then season it...

      At that point nothing is 'salty', just lightly seasoned...
      Flavored... Highly recommended...

      Any juices that emerge, or any brown bits that you find in the bottom of the pan should taste nice...
      Certainly you can make your sauce and if it's too concentrated in flavor you can add a little half & half...
      Paprika will make it pretty too... A nice peppery pink cream sauce drizzled on slices of poke meat! Oooooh....
      Remember a rack'll be lean... You'll want some richness...

      In case it doesn't come out, have a 'back-up' of a nice parsleyey, garlikky, Olive oily, Chimichurri sauce...
      That's how the Brazilians and the Argentineans eat beef and pork... My wife's from Buenos Aires and we go there every coupla years... Chimi baby!!
      You can serve it in a lil' dish as a condiment which is most common--- but I had insane pork ribs where my father in law baked them till super tender with Chimi on top... Wow!

      Keep a container of it in the fridge... It's fast and easy...
      Good stuff...
      Do a search here or on Google for Chimichurri...

      Good luck...

      1. a
        amp156 RE: amp156 Dec 20, 2006 12:25 PM

        Great, thanks for the responses. How long would you recommend brining a bone-in 6lb roast?

        1 Reply
        1. re: amp156
          phofiend RE: amp156 Dec 20, 2006 01:44 PM

          I never brine anything longer than overnight, nor do I add any acid, as I think the texture suffers. I also do not add any herbs or spices to the brine, because they mask the porky flavor. I do add about a tablespoon of sugar, though, as it helps the roast achieve a wonderful golden brown.

          Mild Bill is right about rinsing the meat and drying it after brining. I then rub it all over with some (not a lot) salt and lots of pepper, garlic, and any herbs I am in the mood for. If I have some extra pork fat (not salt pork!) I lay it over the meat so that it bastes as it cooks. Even though the roast itself should be juicy from brining, some extra fat makes it much yummier. Remove the fat blanket about 30 minutes before the meat is finished so that the roast browns well. The fat can be further rendered to make cracklings, which are wonderful sprinkled over greens or peas.

        Show Hidden Posts