Pork roasts are an easy and affordable option for feeding a crowd, but the lean meat can become dry in the oven. This recipe solves that problem with a super flavorful brine full of bright, warming flavors like orange, ginger, star anise and dried chilies.
Brine the pork: Combine the salt, sugar, ginger, garlic, star anise and chiles in a large pot with 4 cups water. Bring to a simmer, stirring occasionally to dissolve the sugar and salt. Remove from the heat and let cool completely. Squeeze the orange juice into the brine, then add the squeezed orange pieces and 2 cups cold water.
Place the pork on a cutting board, fat cap–side down and make a few slits between the ribs with a sharp knife; transfer to a large pot or resealable plastic bag. Add the brine, plus up to 2 cups more water if needed to cover the pork. Cover and refrigerate overnight.
Preheat the oven to 375˚ F. Remove the pork from the brine and pat very dry. Let stand at room temperature for 30 minutes. Set a rack in a roasting pan and place the pork on the rack, fat-side up. Roast until a thermometer inserted into the center registers 115˚ F to 120˚ F, about 1 hour 15 minutes. Remove from the oven and increase the temperature to 425˚ F.
Meanwhile, make the glaze: Combine the orange juice, hoisin sauce, soy sauce and sugar in a medium nonstick skillet over medium heat. Simmer, stirring, until thickened, 5 to 8 minutes. Set aside about half of the glaze for serving.
Brush some of the remaining glaze over the roast. Return to the oven and continue cooking, brushing with more glaze every 5 minutes, until the thermometer registers 135˚ F to 140˚ F, 15 to 25 more minutes. Transfer the pork to a cutting board and let rest 20 to 30 minutes before carving. Serve with the reserved glaze and any collected juices.
Cook’s Note
Ask your butcher for a “frenched” pork roast, which means the fat is scraped off the bones for a nicer presentation.
Tools You May Need
Photograph by Mike Garten
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.