Although the possible combinations of ingredients for seasoning your favourite pork cut are certainly endless, there are only four general seasoning methods:

1) Rubs: Typically made up of one-quarter salt and sugar plus your favourite additional spices, a rub should be applied to the meat before cooking. You should also wait at least 15 minutes before cooking to allow the seasoning in the rub to fully penetrate the pork.

2) Brining: Brine is a mixture of water, salt and other ingredients. The salt enhances the seasoning process by helping the ingredients to penetrate the surface of the pork. Leave the pork in the brine for at least 1 hour for smaller cuts and at least 4 hours for larger cuts such as roasts.

3) Marinades: This technique is similar to brining except that an acidic ingredient is used instead of salt.

4) Injection: This technique involves use of an instrument to introduce a brine or marinade into the meat. Its disadvantage is that it frequently seasons the meat strongly or changes the meat’s natural texture. Injection is generally used in an industrial context.