I roasted pork covered with aluminium foil at 110 degrees C for 2 hours, then rested it for 24 hours in fridge and roasted it again for 3 hours. (I roasted it twice just because I didn't have enough time on first trial)
Then after the second roast, I found that there were some small holes on aluminum foil, looked like it reacted with pork because those holes were only where it contacted to pork.
The pork was brined with sugar and salt mixture before being roasted, and no acid was added to it.
Can anyone explain what happened to my pork?
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