In a shallow baking dish, combine the water, brown sugar, and salt. Stir until the sugar and salt are fully dissolved.

Mix in the crushed garlic and sliced ginger, allowing aromatic flavors to infuse the brine.

Place your pork in the dish, ensuring it's completely submerged. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor penetration.

When ready, remove the pork, rinse under cold water to remove excess salt, and pat dry with paper towels.

Proceed to cook the pork by roasting, grilling, or smoking until the internal temperature reaches 145°F (63°C).