Star Anise Brine

By Sam Sifton

Star Anise Brine
Tom Schierlitz for The New York Times. Food stylist: Brian Preston-Campbell. Prop stylist: Bettina Budewig.
Total Time
30 minutes
Rating
5(431)
Comments
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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
  • 1cup kosher salt
  • 1cup packed brown sugar
  • 2pods star anise
  • 4bay leaves
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

856 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 220 grams carbohydrates; 1 gram dietary fiber; 213 grams sugars; 1 gram protein; 526 milligrams sodium

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
431 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.

Me

For pork chops

AK

Excellent! If you’re not a fan of star anise, have no fear. When all is said and done, it’s just a subtle background flavor that lifts the recipe without being overbearing.

Vanessa

I've made it exactly as written, but my favorite version includes 1 pork rack from Costco that I cut into bone-in pork chops and replacing some of the stock with mushroom-infused broth and white wine (I use ~2 cups of chicken broth to rehydrate morels or other mushrooms and maybe 1 cup of white wine - ratios are flexible). Use Diamond Kosher salt in the brine (if using Mortons Coarse Kosher salt only use 3/4 cup or less & go lighter when salting the onions).

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