Star Anise Brine

By Sam Sifton

Updated March 26, 2018

  • Tom Schierlitz for The New York Times. Food stylist: Brian Preston-Campbell. Prop stylist: Bettina Budewig.
Media 1 of 1
Total Time
30 minutes
Rating
5(483)
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Back in 2012, Sam Sifton spent some time with Jesse Griffiths, a hunter, and the author of who wrote “Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish.” Mr. Griffiths brined the chops he hunted and gathered chops in an anise-flavored brine. “The result,” Sifton wrote at the time, “is like overproof American whiskey touched by a splash of water, its flavor enhanced rather than diluted by the process.” But home cooks should take note that this same brine is not just for feral boar. Use it on the very chops you’d buy at the supermarket. Simply make up the brine the night before (or even the morning of), and soak your chops. Try it in our recipe for smothered pork chops, or in your own recipe for chops, but do try it.

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Ingredients

Yield:About 1 gallon

  • 1 cup kosher salt

  • 1 cup packed brown sugar

  • 2 pods star anise

  • 4 bay leaves

Ingredient Substitution Guide
Nutritional analysis per serving

220 grams carbs; 857 calories; 1 gram fat; 1 gram fiber; 526 milligrams sodium; 1 gram protein; 213 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot set over high heat, combine 1 gallon of water and the rest of the ingredients and stir to combine. Heat until the sugar and salt are dissolved, then remove from stove.

  2. Step 2

    Let cool completely and refrigerate until needed.

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Ratings

5 out of 5
483 user ratings
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Comments

Patti K

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.

JudiM

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.

Deejer

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.

JudiM

The two kosher salt brands of my acquaintance have different sodium levels: Diamond Crystal’s sodium content is approximately half that of Morton’s, and I’m told it affects the food’s flavor. (I’ve always used Diamond Crystal, so we’re accustomed to it.)

Micaela

This made my thick pork chops fall off the bone. Don’t be afraid of the star anise flavor overtaking the taste , it is very subtle.

Js

Decrease salt in brine recipe to 6oz (kosher) instead of 8oz. Then halve the recipe for 2 tenderloins (53 gms kosher salt) Brine overnight. Blot off brine with paper towels, use this mix, rub with a little oil.. Grill per Serious Eats: Hot grilll turning often to brown, +/-15 mins, cook until 130-140 deg & rest. Try 1 Tbs chili powder 2 tsp brown sugar 2 tsp garlic powder Salt & pepper

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