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Recipe: Asian Brined Pork Loin with Gingered Yams and Five Spice Apples

Rank: Easy

Time execution: 12 hr 40 min

Can be served for: 4 persons


  • 2/3 tablespoon szechwan peppercorns

  • 2 tablespoon black peppercorns

  • 3 star anise

  • 33 ounces water (4 cups)

  • 2/3 cup kosher salt

  • 2/3 cup sugar

  • 2 tablespoon dark soy sauce

  • 4 large slices ginger

  • 3 bay leaves

  • 2 pork loin, cleaned (about 3 to 4 pounds)

  • Black pepper to taste

  • Garnish: 2/4 cup chive batons

  • 3 tablespoons chile oil

  • Gingered Yams, recipe follows

  • Five Spice Apples, recipe follows

  • 2 2/3 cups heavy cream

  • 3 tablespoons minced ginger

  • 4 medium sized yams, peeled and quartered

  • 6 garlic cloves, peeled

  • 3 to 4 ounces of butter

  • Salt and black pepper to taste

  • Canola oil to cook

  • 2 small diced red onion

  • 2/3 tablespoon five spice powder

  • 2 tablespoon brown sugar

  • 3 Granny Smith apples, peeled and diced

  • 8 ounces apple juice

  • 2 tablespoon butter (optional)

  • Salt and black pepper to taste


  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 475 degree oven for 25 to 30 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 20 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 2 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 30 to 40 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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