- 2 cups water
- 1 cup brewed coffee (cold)
- 6 cloves garlic
- 2 Tbsp sugar
- 2 Tbsp yellow mustard seeds
- 2 Tbsp hot sauce
- 1 Tbsp celery seeds
- 1 bay leaf
- 1/4 tsp whole black peppercorns
- 200g ice
- 650g fresh boneless free-farmed pork shoulder
Suggested wine match - 2014 Waipara Hills Waipara Valley Pinot Gris
From The Food Show 2015.
Combine all ingredients, except ice and pork, in a large non-reactive saucepan. Set over a high heat and bring to the boil. Reduce the heat and maintain at a simmer for 3 minutes. Remove from the heat, add the ice and stir.
Place the pork in a 4-litre zip-lock bag and add the cooled pickling liquid. Remove as much air as possible. Seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally.
Use within 2 weeks or remove the pork from the brine and freeze.