Wednesday, April 1, 2009

Where has all the flavor gone?

Since most of the fat is now culturally omitted from fresh pork in order that we have our heart attack later rather than sooner, we’re left with the problem of lack of flavor in most of the pork we buy today. We can purchase rubs, marinades, salsas, and barbecue sauces to give the relatively neutral condition of pork some life, but a less expensive home-made method might work better.

Many restaurants, Hemingway’s included, choose to brine pork for a short period of time and then use whatever recipe and cooking method they prefer. You can control the flavor by starting with a basic recipe of salt, sugar, and water; then add any aromatics, spices, or fruits to get to your final goal. Join our email list for our next newsletter with a full recipe and notes.