Asian Brined Pork Loin With Gingered Yams And Five Spice Apples

Serves: 5

Darlene Legros

1 January 1970

Based on User reviews:

53

Spice

48

Sweetness

59

Sourness

39

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1 tbsp

Peppercorns (szechwan)

1 tbsp

Black Peppercorn

2

Star Anises

1 cup

Kosher Salt

1 cup

Sugar

1 tbsp

Dark Soy Sauce

2 tbsps

Ginger (minced)

2

Bay Leaves

1

Black Pepper (to taste)

4 medium

Yam (sized, peeled and quartered)

1.5 cups

Heavy Cream

6

Garlic Cloves (peeled)

1 tbsp

Butter (optional)

1

Salt

1

Canola Oil (to cook)

1 small

Red Onion (diced)

1 tbsp

Five Spice Powder

1 tbsp

Brown Sugar

2

Granny Smith Apples (peeled and diced)

230 g

Apple Juice

Directions:

1

Puree and add cream, butter, salt and pepper

2

Toast both peppercorns and anise until fragrant in a saute pan

3

Mix everything together and taste

4

The liquid should be tasty, but not overly salty

5

Place pork in brine overnight

6

After brining, thoroughly rinse pork in cold water

7

Season the pork with black pepper and saute in well oiled pan

8

Color both sides then place in a 375 degree oven for 15 to 20 minutes

9

The middle of the pork should get hot

10

Note: even when fully cooked, the meat will remain pink because of the brining process

11

Let loin rest for 10 minutes then slice

12

Place pork around a mound of yams

13

Garnish with apples, chive batons and chile oil

14

Optional garnish for the adventuresome would be fried yam chips

15

Place cream and ginger in saucepan and on low heat, reduce the cream to 1 cup

16

In another saucepan, place yams and garlic and completely cover with cold water

17

Place on stove at medium heat and slowly boil

18

Cook about 20 to 30 minutes or until yams can be pierced with a paring knife then easily fall off of the knife

19

Strain well and place in food processor

20

In a saute pan, coat with oil and caramelize onions

21

Add five spice, sugar and apples

22

Deglaze with juice and season

23

Let mixture cook and reduce by 50 percent

24

The apples should remain intact and have some liquid left

25

Stir in the butter

26

Check for seasoning

27

Do not overcook apples to mash

28

This can be done in advance and reheated for plating

29

Check for seasoning

30

Keep warm for serving