Ingredients
- 1/2 tablespoon szechwan peppercorns
- 1 tablespoon black peppercorns
- 2 star anise
- 32 ounces water (4 cups)
- 1/3 cup kosher salt
- 1/3 cup sugar
- 1 tablespoon dark soy sauce
- 4 large slices ginger
- 2 bay leaves
- 1 pork loin, cleaned (about 3 to 4 pounds)
- Black pepper to taste
- Garnish: 1/4 cup chive batons
- 2 tablespoons chile oil
Directions
Toast both peppercorns and anise until fragrant in a saute pan. Mix everything together and taste. The liquid should be tasty, but not overly salty. Place pork in brine overnight. After brining, thoroughly rinse pork in cold water. Season the pork with black pepper and saute in well oiled pan. Color both sides then place in a 375 degree oven for 15 to 20 minutes. The middle of the pork should get hot. Note: even when fully cooked, the meat will remain pink because of the brining process. Let loin rest for 10 minutes then slice. Place pork around a mound of yams. Garnish with apples, chive batons and chile oil. Optional garnish for the adventuresome would be fried yam chips.
- GINGERED YAMS
- 1 1/2 cups heavy cream
- 2 tablespoons minced ginger
- 4 medium sized yams, peeled and quartered
- 6 garlic cloves, peeled
- 2 to 4 ounces of butter
- Salt and black pepper to taste
Place cream and ginger in saucepan and on low heat, reduce the cream to 1 cup. In another saucepan, place yams and garlic and completely cover with cold water. Place on stove at medium heat and slowly boil. Cook about 20 to 30 minutes or until yams can be pierced with a paring knife then easily fall off of the knife. Strain well and place in food processor. Puree and add cream, butter, salt and pepper. Check for seasoning. Keep warm for serving.
- FIVE SPICE APPLES
- Canola oil to cook
- 1 small diced red onion
- 1/2 tablespoon five spice powder
- 1 tablespoon brown sugar
- 2 Granny Smith apples, peeled and diced
- 8 ounces apple juice
- 1 tablespoon butter (optional)
- Salt and black pepper to taste
In a saute pan, coat with oil and caramelize onions. Add five spice, sugar and apples. Deglaze with juice and season. Let mixture cook and reduce by 50 percent. The apples should remain intact and have some liquid left. Stir in the butter. Check for seasoning. Do not overcook apples to mash. This can be done in advance and reheated for plating.















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By chrishotwire_74...
cotulla, TX
on March 12, 2007
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it sounds very good to me
By sricart_1381613
los angeles, CA
on November 06, 2004
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I made this for company and ythey raved over the apples and the yams.I am definately using these 2 recipes for Thanksgiving. I baked the yams instead of boiling them but still included all of the garlic. You might question the amount of garlic used, but it works! As far as the pork roast goes, I just roasted it by seasoning and using a bottled Ginger Habanero Sauce that was excellent. The "applesauce" was pleasantly different and very tasty.
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