Pork roasts are an easy and affordable option for feeding a crowd, but the lean meat can become dry in the oven. This recipe solves that problem with a super flavorful brine full of bright, warming flavors like orange, ginger, star anise and dried chilies.
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2/3 cup kosher salt
- 1/3 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 frenched
- 1/2 cup fresh orange juice (from 2 oranges)
- 1/3 cup hoisin sauce
- 1/4 cup soy sauce
- 1 teaspoon sugar
Instructions
- 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.
- Place the pork on a cutting board, fat cap–side down and make a few slits between the ribs with a sharp knife; transfer to a large pot or resealable plastic bag. Add the brine, plus up to 2 cups more water if needed to cover the pork. Cover and refrigerate overnight.
- Preheat the oven to 375˚ F. 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. Roast until a thermometer inserted into the center registers 115˚ F to 120˚ F, about 1 hour 15 minutes. Remove from the oven and increase the temperature to 425˚ F.
- 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.
- 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˚ F to 140˚ F, 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 794 |
| Total Fat | 46 g |
| Saturated Fat | 16 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 72 g |
| Cholesterol | 223 mg |
| Sodium | 1212 mg |