Asian-Brined Pork Roast is a new favorite of Ample Bites. The Asian flavors and the combination of the citric acid from the orange and the ginger, mirin and sesame oil give the pork an amazingly good taste. This is a dish worth trying and continuing to perfect. Next time I think I will grill the pork instead of roasting it to get a bit more of a char on the meat.
Asian-Brined Pork Loin
(Adapted from recipe courtesy of Food & Wine, January 2013)
Makes 8 to 10 servings
1 ½ cups mirin
1 ½ cups low-sodium soy sauce
4 ounces, fresh ginger, thinly sliced
10 small dried red chiles
1 orange, thinly sliced
2 Tbsp toasted sesame oil
8 cups cold water
1 6-pound, bone-in pork loin roast
1 Tbsp vegetable oil
In a large pot, combine the mirin, soy sauce, ginger, chiles, orange slices, sesame oil and water. Add the pork roast, cover and refrigerate overnight.
Preheat the oven to 350F. Drain the pork and let it come to room temperature. Pat dry. In a medium, flame proof roasting pan, heat the oil. Add the roast and cook over moderate heat, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to the oven, meaty side up, and roast for about 1 hour, or until an instant-read thermometer inserted into the thickest part of the roast registers 135F. Cover the roast very loosely with foil and let rest for 15 minutes.
To serve, slice the roast thinly.