Source: Blue Ginger, east meets west cooking with Ming Tsai
Makes 4 servings.
Preparation time: 24 hours
Tips: Brined loin will roast in less time than an unbrined one.
Asian - Marianted Pork Loin
Ingredients
Preparation
4 cups water
1/3 cup kosher salt
1/3 cup sugar
1 tablespoon dark soy sauce
1 1/2 teaspoons toasted Szechwan peppercorns
1 tablespoon toasted black peppercorns + fresh ground
1 slice fresh ginger, 4 1/4-inch thick
2 star anise
2 bay leaves
1 (4 lb) pork loin
2 tablespoons canola oil, or tasteless vegetable oil
Chile oil and fresh chives, to garnish, see note (1)
1. One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise and bay leaves in a deep baking dish large enough to hold the pork and stir to mix. Add the pork; if it is not covered, add more water. Cover and refrigerate overnight.
2. Preheat the oven to 375 F degrees.inside the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste. Heat a large skillet over high heat, add the oil, and swirl to coat the bottom of the pan. When the oil shimmers, add the pork and brown on all sides. Transfer the pork to a roasting pan and roast just until the pork is hot through to the center, about 150 F degrees internal temperature, 25 to 30 minutes. The interior of the pork will remain pink. Because of the brined p[process, the pork remains a definite pink after cooking so take care not to overcook. The loin will be tender and juicy.
3. Allow the pork to rest for 10 minutes and cut into 1/4-inch slices.
Serving suggestions: garnish with chopped chives and drizzle with a flavored oil such as chile ancho oil.
NOTE: 1) To make chile ancho oil: In a medium skillet combine 1/4 cup chile ancho powder, 1 1/2 tsp. ground cumin, 1/2 tsp salt and heat over medium heat just until the mixture begins to smoke. Whisk in 1 1/2 cups of canola oil and remove from the stove. Allow the chile oil to cool, transfer to a glass jar, and let stand overnight. Cover and use or store. The oil will separate from the solids; use the red oil only.
