• Asian Brined Pork Loin With Gingered Yams And Five Spice Apples

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    • 1/2 Tbsp. szechwan peppercorns
    • 1 Tbsp. black peppercorns
    • 2 x star anise
    • 32 ounce water
    • 1/3 c. kosher salt
    • 1/3 c. sugar
    • 1 Tbsp. dark soy sauce
    • 4 lrg ginger slices
    • 2 x bay leaves
    • 3 lb pork loin - (to 4 lbs) cleaned Freshly-grnd black pepper to taste
    • 1/4 c. chive batons for garnish
    • 2 Tbsp. chile oil for garnish
    • 1 1/2 c. heavy cream
    • 2 Tbsp. chopped ginger
    • 4 med yams peeled, quartered
    • 6 x garlic cloves peeled
    • 2 ounce butter - (to 4 ounce) Salt to taste Freshly-grnd black pepper to taste Canola oil for cooking
    • 1 sm red onion diced
    • 1/2 Tbsp. five spice pwdr
    • 1 Tbsp. brown sugar
    • 2 x Granny Smith apples - peeled, diced
    • 8 ounce apple juice
    • 1 Tbsp. butter (optional) Salt to taste Freshly-grnd black pepper to taste
    • 1/2 c. grnd red chile - (ancho, chimayo or possibly pasilla)
    • 1/2 Tbsp. grnd cumin
    • 3 c. canola oil
    • 1 tsp salt


    1. Toast both peppercorns and anise till fragrant in a saute/fry pan. Mix everything together and taste. The liquid should be tasty, but not overly salty. Place pork in brine overnight. After brining, thoroughly rinse pork in cool water. Season the pork with black pepper and saute/fry in well-oiled pan. Color both sides then place in a 375 degree oven for 15 to 20 min. The middle of the pork should get warm.
    2. Note: even when fully cooked, the meat will remain pink because of the brining process. Let loin rest for 10 min then slice.
    3. Place pork around a mound of yams. Garnish with apples, chive batons and chile oil. Optional garnish for the adventuresome would be fried yam chips.
    4. For the Gingered Yams: Place cream and ginger in saucepan and on low heat, reduce the cream to 1 c.. In another saucepan, place yams and garlic and completely cover with cool water. Place on stove at medium heat and slowly boil. Cook about 20 to 30 min or possibly till yams can be pierced with a paring knife then easily fall off of the knife. Strain well and place in food processor. Puree and add in cream, butter, salt and pepper. Check for seasoning. Keep hot for serving.
    5. For the Five Spice Apples: In a saute/fry pan, coat with oil and caramelize onions. Add in five spice, sugar and apples. Deglaze with juice and season. Let mix cook and reduce by 50 percent. The apples should remain intact and have some liquid left. Stir in the butter. Check for seasoning. Don't overcook apples to mash. This can be done in advance and reheated for plating.
    6. For the Chile Oil: Heat chile and cumin in a saute/fry pan till barely smoking. Whisk in oil. Transfer to a tall, glass jar and let stand overnight. Oil will separate. Will keep for 3 months in the refrigerator.
    7. This recipe yields 4 servings.

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