Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

We can all probably agree on which result we prefer, which is why dry brining -- an easy extra prep step -- is a must-try for ...

Day before, brine the pork for 12 hours approx ... Roast the belly for c 3 hours or if using loin for approximately 2 hours. I baste the pork with the glaze 3 or 4 times during the cooking.