Hiya loyal Egg fans! Tonight’s blog entry is dedicated to none other than my big brother Markian! He’s been been a bit touchy lately about the amount of grilling we’ve been doing and I thought it only fitting to give him his own dedicated recipe of brined pork fillet with a unique dry rub. One day he may actually come out to Singapore to taste some of this food…but until then, I can only dedicate a blog entry in his honour!
So, tonight…simple salad, baked potatoes and two pieces of pork fillets picked up from the local grocer (both combined were less than 6 bucks!)
- 3⁄4 Cup lightly packed light brown sugar
- 1⁄2 Cup kosher salt
- 10 cloves of fresh garlic, minced
- 4 bay leaves, crushed
- 3 TBS whole black peppercorns, crushed
- 2 boneless pork fillets (not quite a loin but not quite a chop!), 1 1⁄2 inches thick
- In bowl, dissolve sugar and salt in 2 cups hot water.
- Add garlic, bay leaves, peppercorns, and 4 more cups cold water, cool mixture to room temperature.
- Pour mixture into a resealable zip top bag
- Add pork fillets, seal the bag, pressing out as much air as possible, refrigerate until fully seasoned (for about 2-3 hours)
- Remove fillets from brine, rinse and dry thoroughly with kitchen roll
- Season with favorite dry rub (we still use the Righteous Urban BBQ recipe for our favorite rub!)
Cooking Directions :
- Grill over direct heat about 12-15 minutes turning once at 450°F
- Let the pork rest for about 5-7 minutes before serving