Food Network Magazine - (12)December 2020

90 FOOD NETWORK MAGAZINE ●DECEMBER 2020

SPICE-BRINED PORK ROAST WITH ORANGE-SOY GLAZE

ACTIVE: 45 min I TOTAL: 3 hr (plus overnight brining) I SERVES: 6 to 8

FOR THE PORK

• cup kosher salt
  lh cup sugar
  2 2-inch pieces fresh ginger, quartered
  lengthwise and smashed
  3 cloves garlic, smashed
  12 star anise pods
  8 dried chiles de arbol, torn into pieces
  1 orange, quartered
  1 bone-in, center-cut pork roast (8 ribs;
  about 7 pounds), bones trenched

FOR THE GLAZE

"h cup fresh orange juice (from

2 oranges)

(^1) h cup hoisin sauce
% cup soy sauce
1 teaspoon sugar

1. Brine the pork: Combine the salt,
   sugar, ginger, garlic, star anise and chiles
   in a large pot with 4 cups water. Bring
   to a simmer, stirring occasionally to
   dissolve the sugar and salt. Remove
   from the heat and let cool completely.
   Squeeze the orange juice into the brine,
   then add the squeezed orange pieces and
   2 cups cold water.

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2. Place the pork on a cutting board, fat cap-side
   down and make a few slits between the ribs
   with a sharp knife (fig. A); transfer to a large pot
   or reseal able plastic bag. Add the brine, plus
   up to 2 cups more water if needed to cover the
   pork (fig. B). Cover and refrigerate overnight.


3. Preheat the oven to 375". Remove the pork
   from the brine and pat very dry. Let stand at
   room temperature for 30 minutes. Set a rack in
   a roasting pan and place the pork on the rack,
   fat-side up (fig. C). Roast until a thermometer
   inserted into the center registers 11 5' to 120 ',
   about 1 hour 15 minutes. Remove from the oven
   and increase the temperature to 425 '.


4. Meanwhile, make the glaze: Combine the
   orange juice, hoisin sauce, soy sauce and
   sugar in a medium nonstick skillet over
   medium heat. Simmer, stirring, until thickened,
   5 to 8 minutes. Set aside about half of the
   glaze for serving.


5. Brush some of the remaining glaze over the
   roast. Return to the oven and continue cooking,
   brushing with more glaze every 5 minutes,
   until the thermometer registers 135' to 140 ' ,
   15 to 25 more minutes. Transfer the pork to a
   cutting board and let rest 20 to 30 minutes
   before carving. Serve with the reserved glaze
   and any collected juices.