Ingredients Jump to Instructions ↓

  1. 1/2 tablespoon szechwan peppercorns

  2. 1 tablespoon black peppercorns

  3. 2 star anise

  4. 32 ounces water (4 cups)

  5. 1/3 cup kosher salt

  6. 1/3 cup sugar

  7. 1 tablespoon dark soy sauce

  8. 4 large slices ginger

  9. 2 bay leaves

  10. 1 pork loin , cleaned (about 3 to 4 pounds)

  11. Black pepper to taste

  12. Garnish: 1/4 cup chive batons

  13. 2 tablespoons chile oil


  15. 1 1/2 cups heavy cream

  16. 2 tablespoons minced ginger

  17. 4 medium sized yams, peeled and quartered

  18. 6 garlic cloves , peeled

  19. 2 to 4 ounces of butter


  21. Canola oil to cook

  22. 1 small diced red onion

  23. 1/2 tablespoon five spice powder

  24. 1 tablespoon brown sugar

  25. 2 Granny Smith apples , peeled and diced

  26. 8 ounces apple juice

  27. 1 tablespoon butter

  28. Salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. Toast both peppercorns and anise until fragrant in a saute 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 cold water. Season the pork with black pepper and saute in well oiled pan. Color both sides then place in a 375 degree oven for 15 to 20 minutes. The middle of the pork should get hot. Note: even when fully cooked, the meat will remain pink because of the brining process. Let loin rest for 10 minutes then slice. 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.

  2. Place cream and ginger in saucepan and on low heat, reduce the cream to 1 cup. In another saucepan, place yams and garlic and completely cover with cold water. Place on stove at medium heat and slowly boil. Cook about 20 to 30 minutes or until 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 cream, butter, salt and pepper. Check for seasoning. Keep warm for serving.

  3. In a saute pan, coat with oil and caramelize onions. Add five spice, sugar and apples. Deglaze with juice and season. Let mixture cook and reduce by 50 percent. The apples should remain intact and have some liquid left. Stir in the butter. Check for seasoning. Do not overcook apples to mash. This can be done in advance and reheated for plating.


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