Modern Cookery
Ingredients
Directions
Score the skin of the pork loin in quarter-inch stripes with a sharp knife.
Place the pork in a brine solution for two to three weeks.
After brining, cover the pork with cold water.
Slowly boil the pork until tender.
Roast the pork loin with the skin on until crispy.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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