Asian Pork and Vegetables
I am so happy to be back in my kitchen. I saw this recipe in Food & Wine a month ago and finally got to make it. Remember you must brine the pork over night. Good thing I read it the night before. Super simple and delicious.
1 6 lb. bone-in pork loin
1 1/2 cups mirin
1 1/2 cups soy sauce
4 ounces ginger cut into thin slices
2 Tbsp. crushed red pepper flakes
1 orange sliced thin
2 Tbsp. toasted sesame oil
8 cups cold water
Pour all the ingredients over the pork and marinate over night. Before cooking, take the pork out of the marinade and let it come to room temperature. In the non-stick baking pan you will use to roast the pork cover the bottom lightly with vegetable oil. Heat it up on the stove and then brown the pork roast. Once it is browned just let it stay in that pan and transfer it to a pre-heated oven at 350 degrees. When the meat is at 135 degrees it is done. It took me about an hour and 20. Let the pork sit for about 10 minutes before slicing. I took the entire pork off the bones and then sliced the bones separately like pork ribs.
I also made some roasted vegetables. I basically took whatever I had in the refrigerator. Some vegetables were roasted, some I pan fried (with olive oil and kosher salt). Then I mixed it all together with an Asian inspired dressing and heated it up before serving.
Brussell Sprouts - pan fried
Golden Beets - roasted in tin foil, peeled and then diced
Small eggplants cut in half - pan fried
Carrots - roasted and then cut into pieces
Parsnips - roasted and then cut into pieces
2 Tbsp. Sesame oil
2 Tbsp. soy sauce
3 Tbsp. rice wine vinegar
2 Tbsp. vegetable oil
1 Tbsp. grated ginger
Shot of hot sauce
juice of one fresh lime