Recipe: Alexandra's salamoia / brine


We love pork & we love Hamlet Pork the best!

Inspired by the local Italian culture in Waroona & the difficulty in sourcing tasty pork locally, Luke & Catherine extensively researched different breeds of pigs and found a farmer in Western Australia that bred Berkshires.

Berkshire pigs are a heritage breed which have not been genetically modified through years of commercial breeding.

The flavour of the pork is not compromised to produce larger litters & leaner meat.

Berkshire pork is also known as the “Wagu” of the pork world due to the marbling in the meat which produces a much richer sweeter buttery flavour.

The simple salamoia recipe below is used in our kitchen to brine the pork before cooking. Because the pork neck is quite a tough piece of meat, this process helps to relax the proteins, making the final product juicy & full of flavour.

SALAMOIA


INGREDIENTS:

Sugar 500g

Rock salt 500g

Star anise 6each

Cinnamon quills 2each

Juniper berries 20g

Cardamom 6each

White peppercorns 8g

Fennel seeds 12g

Coriander seeds 8g

Bay leaf 3each

Water 1.5L


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METHOD:


Place all the ingredients in a large pot, cover with water & bring to the boil. Stir occasionally to ensure the sugar & salt has dissolved. Boil for 10 minutes.

Remove from the heat & leave for 15 minutes to infuse & cool slightly. Truss the pork neck (optional) and place in a large vessel, pour over the salamoia so the pork neck is completely submerged. Let this sit for 24 hours or overnight.

Like to hear about more of Alex's dishes? Follow Lalla Rookh and Alexandra Haynes on Instagram.


Please email info@lallarookh.com.au or call us on 08 9325 7077 with any queries.



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