Brined Pork Roast
A Brined Pork Roast produces juicy meat well-infused with the brine seasonings. It is great for a main meal, but makes super cold-cuts.
Pork, Salt, Spices, Sugar
4 liters water;
Fennel Seed and Coriander Seed;
Black Mustard Seed;
small pieces dried Root Ginger.
Add everything except the Pork Roast to a pot and bring it to a boil over a moderate flame. When all the sugar and salt is dissolved, remove the pot from the heat and let cool completely.
Trim any excess fat from the pork roast and immerse it in the brine, ensuring it is well covered.
Refrigerate the brine and roast for 24 hours.
Remove the roast from the brine and rinse well. Pat dry, and, if desired, glaze with BBQ sauce, Mustard and Honey, or whatever you wish.
Bake in a 325-degree Fahrenheit oven for 1 hours and then turn up the heat to 425 degrees for a further 30 minutes or so to allow the roast to brown.
Allow to rest for at least 10 minutes before carving.
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