CRISPIN CIDER BRINED PORK & BRAISED KOHLRABI
Steps:
- Crispin Cider Brine (This brine would also be good with chicken or turkey) Cook Time: 15 minutes - 12-oz bottle Crispin Brut Hard Apple Cider - 1 cinnamon stick - 4 whole cloves - 4 whole Allspice - 4 whole peppercorns - 1/4 t ground ginger - 1 T packed brown sugar - 1 T kosher salt Put all the ingredients in a small saucepan & bring to a boil. Reduce the heat & simmer for ten minutes. (Your kitchen will start to smell like some fabulous baked good & that's not a bad thing.) Let cool to room temperature before adding to meat. Crispin Cider Braised Kohlrabi Prep Time: 5 minutes Cook Time: 45 minutes - 1 T butter - 1 sweet onion, thinly sliced - 1 lb kohlrabi, julienned - 1/2 c Crispin Brut Hard Apple Cider - 1 T cider vinegar - 1 t brown sugar salt & pepper Melt butter in a saucepan over medium high heat. Add the onions & cook until turning a golden brown, about 10 - 15 minutes. Add kohlrabi, cider, vinegar & brown sugar. Season with salt & pepper. Reduce heat to a simmer, cover & cook for about 30 minutes until most of the liquid as been absorbed - Put the pork into a re-sealable bag. - Add the brine. Get as much air as possible out of the bag & seal. - Place in a bowl just big enough to hold it. - Refrigerate for at least 4 hours up to overnight. - Heat grill to medium-high. - Remove pork from brine & place over direct heat. Grill until pork reaches 160 F, turning from time to time. - Remove pork from grill & let rest 5 minutes before slicing in 1/2-inch slices. - Serve pork with a side of Crispin Cider Braised Kohlrabi (see below) & some mustardy wilted greens.
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