Email to Pat Barnes      

Asian Brined Pork

Source of Recipe

Unknown


List of Ingredients


1/2 Tblsp. Szechwan peppercorns
1 Tblsp. black peppercorns
2 star anise
1 quart water
1/3 cup kosher salt
1/3 cup sugar
1 Tblsp. dark soy sauce
4 large slices fresh ginger
2 bay leaves
1 pork loin, cleaned (3 to 4 pounds)


Recipe


Toast the peppercorns and anise until fragrant in a sauté pan. Mix all items together. (I think that I would smash the peppercorns and ginger to release the fragrant oils etc. and then mix) Place the pork into the brine overnight, thoroughly rinse the next day. Season the pork with black pepper and sauté in a hot oiled sauté pan until colored on all sides. Place in a 375° F. oven. Cook to the desired temp (the recipe doesn't state, it only says 15 to 20 minutes) The pork will look pinkish inside because of the brining process. Allow to rest 10 minutes and slice. I would roast the pork to 165° to 170° F. internal temperature, but I'm not sure how pork rates with internal temp these days, it has changed over the last few years, I know that. But be sure to rest it, so all the juices don't just run all over the place, but stay in the pork.