Briny

So yesterday there was a really cheap joint of pork loin in the shop and I decided to try brining half of it over night. I used a mixture of juniper, bay , and pepper alongside the salt and sugar and left it about 16 hours before roasting it very quickly, 50 minutes but should have been a bit less. I have to say the meat was extremely render and I may well be trying this again in the future. 

I also managed to make some pepperonata, with very small supposedly sweet peppers. The resulting jam did not appear to be any sweeter than when I use normal peppers (and the small peppers take an age to prepare.