Pork Scotch fillet – The Pork Scotchie in a bag
Our favourite cut of pork is the Pork Scotch Fillet (AKA Collar Butt or Boston Butt), it’s also rarely used because it isn’t the kind of cut you can’t just
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Ingredients
- 2 kg Pork Scotch Fillet (AKA Collar Butt or Boston Butt)
- 1 litre Water (You may need more or less depending on the brining container and shape of the cut)
- 250 g Salt (You may need more of less based on how much water you use)
- 2 tsp Coriander Seed
- 2 tsp Cummin Seed
- 1 tsp black peppercorns
- 1 tsp green peppercorns
- 1 tsp pink peppercorns (These are relatives of Cashews so Omit them if you have nut allergies)
- 4 berries Junpier
- 1 sprig Rosemary
- 4 sprigs Lemon Thyme
- 3 leaves Bay
- 15 g Dried Orange Peel
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