Pork chop tips

PORK CHOP TIPS

Portions : 4 - Preparation and brining : 25 hours - Cooking : 4 hours

Ingredients

• 2kg pork chop ends
• 500 ml (2 cups) apple juice

Brine

• 4 l (16 cups) water
• 125 ml (1/2 cup) sugar
• 125 ml (1/2 cup) honey
• 125 ml (1/2 cup) salt
• 30 ml (2 tablespoons) smoked liquid
• 30 ml (2 tbsp.) juniper berries, crushed
• 30 ml (2 tbsp.) peppercorns
• 2 bay leaves

Rubbing spices

• 30 ml (2 tbsp.) garlic powder
• 30 ml (2 tbsp.) onion powder
• 60 ml (4 tbsp) brown sugar
• 30 ml (2 tbsp.) sweet paprika
• 15 ml (1 tbsp) ground pepper
• 15 ml (1 tbsp) fine salt
• 15 ml (1 tbsp.) coriander seeds, ground
• 4 lemons, zest

Preparation

1. Combine all brine ingredients in a container.
2. Add ribs and marinate for 24 hours.
3. Preheat oven, rack in center, to 150°C (300°F).
4. Remove meat from brine and, using a cloth or paper towel, pat dry. In a bowl, combine garlic powder, onion powder, brown sugar, paprika, pepper, salt, coriander and lemon zest.
5. Using your hands, rub the meat with the prepared spice mixture.
6. Place the rib tips in a roasting pan, add the apple juice, cover and bake for 3 hours.
7. Reduce oven temperature to 140°C (275°F).
8. Uncover and brush meat with pan juices, then cook, uncovered, for a further 1 hour.