Brining is Good For You... Pork.

Brining is basically soaking a piece of meat (pork or chicken.. I'm not so sure about other meats)in a salt and sugar mixture. Salt basically helps retain water.. So the meat becomes moist, and tender and plump. Just like human beings. When we eat too much salt, we become bloated and plump and chubby and laughed at. Oh wait, that's going a different direction.

Anyway, the proportion of salt and sugar is super tricky. I couldn't give much advise because mine turned out pretty salty.

But what I know is, it's important that the meat is submerged entirely in the mixture

Basically, just boil a cup of water and add in salt and sugar. Once dissolved, pour the hot liquid into a cup of cold liquid (or more cups if you're brining larger pieces of meat). Let the water cool down. Afterwards, you can add in anything you like: garlic cloves, pepper, juice or whatever.

Soak the meat and seal it. Let it brine for at least 4 hours. For newbies, don't soak for more than 4 hours. You're still learning, so test the saltiness first. That's what I did wrong. I soaked it overnight, and the meat absorbed too much salt.

One thing's for sure though, the meat was super duper tender, and very moist. Oh, once you remove the pork from the brine mixture, rinse it off with clear water plenty of times to wash away some of the saltiness.

Then, cook the porkchop as you normally would - except putting the salt (and soy sauce) part.

Tender juicy meat!

*I strongly recommend everyone to brine their meats before cooking.

* While brining, make sure it's in the refrigerator the whole time.