Tenderising Pork Brine

This is the equivalent to buttermilk chicken. I always think pork chops can be a little bit stringy and slightly chewy. I don’t like eating pork pink so this is such a good way to keep the pork nice and moist without worrying about cooking it too much. You can put any aromatics in it. I just love the combo of rosemary, aniseed and orange.


  • 1/4 cup fine sea salt
  • 1/4 cup golden caster sugar
  • 1 star anise
  • 1 tsp Szechuan peppercorns
  • 1 tsp coriander seeds
  • 1/2 tsp mustard seeds
  • 1 sprig fresh rosemary
  • 2 garlic cloves, smashed
  • 1 orange, sliced
  • 1 1/2 cups hot chicken stock
  • 2 cups ice cold water, I popped mine in the freezer for 10 minutes


  1. Add the salt, sugar, star anise, peppercorns, coriander seeds and mustard seeds to a bowl and give it a mix to combine.
  2. Making sure the chicken stock is hot add it to the bowl and stir so the sugar and salt dissolves.
  3. Add the rosemary, garlic and orange slices. Pour in the cold water, mix and add your pork chops. Cover and leave to brine in the fridge for an hour.

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