Star Anise Brine

I made the smothered chops using this brine. They were incredible! Falling off the bone, melt in your mouth tender. I've made a lot of pork and I'm convinced it was this brine. I made short work of the brine by dissolving the salt and sugar in a quart of hot water, then steeped the anise in it (with a lid on it to keep in essential oils) for 20 minutes. Top it off with ice and cold water to make a gallon. Instantly cold and ready for your pork! I brined them for a good 24 hours.

Since I cook for only two people I developed my own recipe/technique for this brine. It makes 1 quart. 1. Dissolve 1/4c EACH brown sugar and kosher salt in 2c boiling water. 2. Add 1 bay leaf and 1/2 star anise (cut with kitchen shears). 3. Cover and let cool overnight. 4. Pour the concentrate into a resealable plastic bag or glass dish. Add 2c cold water and the meat. Refrigerate 12 hours max before cooking. Refrain from adding salt when preparing a recipe that doesn’t specify brining.

I've brined a lot of pork with a lot of different brines, but this is absolutely the best pork brine I've ever tasted. I never would have thought to use anise, but it gives a very fresh, fruity (but not sweet) flavor to pork. It adds a sort of Asian hint.

Since I cook for only two people I developed my own recipe/technique for this brine. It makes 1 quart. 1. Dissolve 1/4c EACH brown sugar and kosher salt in 2c boiling water. 2. Add 1 bay leaf and 1/2 star anise (cut with kitchen shears). 3. Cover and let cool overnight. 4. Pour the concentrate into a resealable plastic bag or glass dish. Add 2c cold water and the meat. Refrigerate 12 hours max before cooking.

To hasten cooling, reduce the amount of water in the brine prior to heating. Once sugar and salt are dissolved, add ice.

See accompanying photograph - 2 "stars."

I’ve hunted with Jesse and have his book. His brine recipe calls for 6 ounces of kosher salt, not the 8 ounces listed here. No wonder it seems too salty.

The best pork brine ever. I haven't tried it with pork chops yet, but I've used it with pork tenderloin many, many times (I cut back on the salt a bit). Then I rub the tenderloins with a mixture of chile powder, fresh or powdered garlic, brown sugar, salt and pepper. Grilled or roasted, it's outrageously good. My 3 and 5 yo have declared it their "favorite meat."

Kosher salt is fluffier than regular table salt. A cup of table salt will be about twice as much as kosher salt, by weight.

What do you mean by a "pod" of star anise? Anise comes in stars made up of seeds attached at an axis. Do you mean one star? or one of the seeds?

NYT Notes: Jesse's brine recipe calls for 6 ounces of kosher salt, not the 8 ounces listed here. No wonder it seems too salty. To hasten cooling, reduce the amount of water in the brine prior to heating. Once sugar and salt are dissolved, add ice.

I would tell them to get over it and enjoy.

Don't let the mention of anise scare you....this brine is amazing. Easily the best brine I've tried for pork, and I've tried a lot. I brined for 24 hours on my first try, and the grilled chops turned out too salty, albeit still delicious. The second time I brined for just 10 hours and it was perfect. My picky 14 year old son has not stopped talking about those pork chops....so juicy and fragrant.

This definitely did not leave the pork chops overly salty and they were fantastically tender. I didn't sense the flavor notes of the brine in the final dish however--the smothered pork chops.

Awesome brine. I also add 2/3 cup of bourbon, just enough to come through without overpowering the anise. Recipe is definitely a keeper.