Brined Pork Fillets… a dedication to my Big Brother!

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!

Smachnoho Marchyk!

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!)

Ingredients:

  •  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

Preparation Directions:

  • 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
Great meal, easily done and one more blog entry to drive my brother nuts!
Bon apetite!

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2 thoughts on “Brined Pork Fillets… a dedication to my Big Brother!”

  1. Hey uncle Gio! I attempted my first psuedo-Italian dish last night…will need your approval at some point!

    Thanks for following the blog and I will check out the reviews site…I can offer some insight too after living here for 10 years!

    R

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