Another concept I have been toying with, brining in pear juice. I watched Heston brine a chicken a while ago and it looked great, I have also heard of brining as 'marinading with water'. Great result very next to no work. Pear and pork work very well and I thought I would see if this process worked. The information I read on-line recommended that I do so for between 2 and 4 days, Heston said overnight (it was for chicken) but I only had time for about 8 hours. The result? More moist, sweet flavour, more colour than I would have aimed for though on the crackle. Absolutely doing this again.
150 gms salt
1 litre pear juice
1.5 litres water
Pepper corns
Fresh bay leaves
Joint of roasting pork
Cover the meat in the water/juice in a large saucepan - you may need more (use 60 gms salt per litre liquid), bung in the bay leaf and pepper corns. Refrigerate until required, roast as usual (20 mins at 220C, cover then roast at 20 mins per 450 gms, finishing with the last 20 at 220C).
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