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For the brine:

  • Loin of pork, skin removed 1.6 kg
  • Brown sugar 180 g
  • Salt 180 g
  • Water 500 ml
  • Garlic 20 g
  • Black peppercorns 1 g
  • Cloves 1 g
  • Ginger Ale 0.8 l

For the glaze:

  • Maple syrup 30 ml
  • Ginger Ale 0.2 l
  1. For the brine:

    • Place the salt, sugar, garlic, black pepper into a saucepan and add the water.
    • Gently heat until the sugar has dissolved then remove from the heat and add the 800ml ginger ale.
    • Allow to cool then pour over the pork and leave for 6-12 hours.
  2. To cook:

    • Remove the pork from the brine and pat dry.
    • Place on to a roasting tray and roast at 190°C for 70-80 min.
  3. For the glaze:

    • Pour the remaining ginger ale (200ml) into a saucepan and reduce by half then mix in the maple syrup then remove from the heat.
    • Brush the glaze over the top of the pork and allow to rest before carving.
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