1 cup - kosher salt
1 cup - garlic, roughly chopped
5 tbsp - sugar
1½ tsp - chili powder
¾ tsp - juniper berries, crushed (about 6 berries)
3 - bay leaves
6 liters - cold water
3.5 kg - bone-in skin on pork loin
1 tbsp - olive oil
2 tbsp - coarse sea salt
In a large brining container add the salt, garlic, sugar, chili powder, juniper berries and bay leaves. Pour in 1 litre of water and whisk until the salt and sugar dissolves. Add the rest of the water and stir. Using a small sharp knife, poke skin-deep holes all over the surface of the pork loin. Submerge the pork loin in the brine, cover and refrigerate 24 to 36 hours.
After brining, remove the pork loin and discard the brine. Pat dry the pork loin with a towel until the skin is completely dry. Refrigerate another 6 hours uncovered.
Preheat oven to 320F and remove the pork loin from the fridge. Allow it to come to room temperature then brush with olive oil and sprinkle with course sea salt.
Roast for about an hour and a half, until the pork loin reaches an internal temperature of 160F. Increase the oven temperature to 400F and roast for another 10 minutes until the skin is crispy.
Rest for 15 minutes before carving.
Diamond Kosher Salt Course (3lb)
Garlic, Hardneck Russian/Purple LOCAL B.C. or Alberta (approx 40g per bulb) (each)
Rogers Fine Sugar (1kg)
Simply Organic Chili Powder (82g)
Morton Bassett Juniper Berries (38g)
Morton Bassett Bay Leaves (4g)
Colavita Extra Virgin Olive Oil (500ml)
Roland Coarse Sea Salt (750g)