Remove the brine from the stove, let it cool to room temperature, and stick it in the fridge. We find the best brine time to be overnight, at least 8-12 hours in a refrigerator or cool area.

and 1/2 lb./1 and 1/2 kg. pork spare ribs, tsps. sea salt, Frying oil, C. crystal sugar or granulated sugar, C. Shaoxing rice wine, and 1/2 Tbsps. dark soy sauce, and 1/2 C. boiling water, C. Shanghai ...

brining is about locking in moisture and is one of the best ways to tenderize tough meat. This means that brines work especially well on thick pork cuts, while thinner chops will soak up more ...

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