Brined Pork Cutlets BBQ Recipe
Author, broadcaster and founder of the Australian Barbecue Academy, Bob Hart, shares his Brined Pork Cutlets recipe as published in his book, Heat & Smoke.
Ingredients
- 4 pork cutlets
- ½ cup sea salt
- 330ml cider
- fresh herbs
- peppercorns
Method
01
Mix half a cup of sea salt with the contents of a 330ml bottle of cider.
02
Add some fresh herbs pounded with some black peppercorns.
03
Put the brine, with the cutlets, in a shallow dish or into a large zipped plastic bag.
04
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.
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