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

Check for seasoning

2

Keep warm for serving

3

Puree and add cream, butter, salt and pepper

4

Toast both peppercorns and anise until fragrant in a saute pan

5

Mix everything together and taste

6

The liquid should be tasty, but not overly salty

7

Place pork in brine overnight

8

After brining, thoroughly rinse pork in cold water

9

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

10

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

11

The middle of the pork should get hot

12

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

13

Let loin rest for 10 minutes then slice

14

Place pork around a mound of yams

15

Garnish with apples, chive batons and chile oil

16

Optional garnish for the adventuresome would be fried yam chips

17

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

18

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

19

Place on stove at medium heat and slowly boil

20

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

21

Strain well and place in food processor

22

In a saute pan, coat with oil and caramelize onions

23

Add five spice, sugar and apples

24

Deglaze with juice and season

25

Let mixture cook and reduce by 50 percent

26

The apples should remain intact and have some liquid left

27

Stir in the butter

28

Check for seasoning

29

Do not overcook apples to mash

30

This can be done in advance and reheated for plating