| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Asian |
Eastwest2 |
4 |
servings |
INGREDIENTS
| 1/2 |
tb |
Szechwan peppercorns |
| 1 |
tb |
Black peppercorns |
| 2 |
|
Star anise |
| 32 |
oz |
Water |
| 1/3 |
c |
Kosher salt |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Dark soy sauce |
| 4 |
lg |
Ginger slices |
| 2 |
|
Bay leaves |
| 3 |
lb |
Pork loin – (to 4 lbs); cleaned |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Chive batons; for garnish |
| 2 |
tb |
Chile oil; for garnish |
|
|
=== GINGERED YAMS === |
| 1 1/2 |
c |
Heavy cream |
| 2 |
tb |
Minced ginger |
| 4 |
md |
Yams; peeled, quartered |
| 6 |
|
Garlic cloves; peeled |
| 2 |
oz |
Butter -; (to 4 oz) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== FIVE SPICE APPLES === |
|
|
Canola oil; for cooking |
| 1 |
sm |
Red onion; diced |
| 1/2 |
tb |
Five spice powder |
| 1 |
tb |
Brown sugar |
| 2 |
|
Granny Smith apples – peeled; diced |
| 8 |
oz |
Apple juice |
| 1 |
tb |
Butter; (optional) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== CHILE OIL === |
| 1/2 |
c |
Ground red chile – (ancho; chimayo |
|
|
Or pasilla) |
| 1/2 |
tb |
Ground cumin |
| 3 |
c |
Canola oil |
| 1 |
ts |
Salt |
INSTRUCTIONS
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 -
jcomiskey@krypto.net"
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
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