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Recipe Name: Asian Brined Pork Loin With Gingered Yams And Five Spice Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/2 Tablespoon(s) Szechwan peppercorns
1 Tablespoon(s) Black peppercorns
2 Star anise
32 Ounce(s) Water
1/3 Cup(s) Kosher salt
1/3 Cup(s) Sugar
1 Tablespoon(s) Dark soy sauce
4 Ginger slices
2 Bay leaves
3 Pound(s) Pork loin -, to 4 lbs
Freshly-ground black pepper
to taste
1/4 Cup(s) Chive batons, for garnish
2 Tablespoon(s) Chile oil, for garnish
1 1/2 Cup(s) Heavy cream
2 Tablespoon(s) Minced ginger
4 Yams, peeled quartered
6 Garlic cloves, peeled
2 Ounce(s) Butter -, to 4 oz
Salt, to taste
Canola oil, for cooking
1 Red onion, diced
1/2 Tablespoon(s) Five spice powder
1 Tablespoon(s) Brown sugar
2 Granny Smith apples -
peeled diced
8 Ounce(s) Apple juice
1 Tablespoon(s) Butter, optional
=== CHILE OIL ===
1/2 Cup(s) Ground red chile -, ancho
Or pasilla), Or pasilla
1/2 Tablespoon(s) Ground cumin
3 Cup(s) Canola oil
1 Teaspoon(s) Salt
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.
For the Gingered Yams: 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. For the Five
Spice Apples: 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. For the Chile Oil: Heat chile and cumin in a saute pan
until 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. This recipe yields 4 servings. Source: "EAST MEETS WEST
with Ming Tsai - (Show # MT-1A26) - from the TV FOOD NETWORK"
S(Formatted for MC5): "10-27-1999 by Joe Comiskey -" Per serving: 2105 Calories (kcal); 201g Total
Fat; (83% calories from fat); 6g Protein; 80g Carbohydrate; 130mg
Cholesterol; 8145mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean
Meat; 1 Vegetable; 1/2 Fruit; 40 Fat; 1 1/2 Other Carbohydrates
Recipe by: Ming Tsai Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 2388
Calories From Fat: 1882
Total Fat: 213g
Cholesterol: 324mg
Sodium: 2533.3mg
Potassium: 1936mg
Carbohydrates: 44.3g
Fiber: 6.5g
Sugar: 28.5g
Protein: 81g

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