Asian-brined Pork Loin

1 1/2 cups mirin or Sake

1 1/2 cups low sodium soy sauce

4 oz fresh ginger, thinly sliced

10 small dried chiles or 2 TBSP crushed red peppers

1 orange thinly sliced

2 TBSP toasted sesame oil

8 cups cold water

1 6-pound bone in pork lion roast

1 TBSP vegetable oil

We've tried many many pork recipes and its never just right. Pork always seems to be dry and blah, although its one of my favorites - go figure! Until we found this recipe. This is fabulous - we'll be using this as our all the time pork recipe. It can be hard to find this cut but its worth your time to find it. Its a bone-in port loin.

In a large pot combine the Sake, soy sauce, ginger, chiles, orange slices, sesame oil and water. Add the pork roast, cover and refrigerate overnight.

Preheat the oven to 350º. Drain the pork and let come to room temperature. Pat dry. In a medium, flame proof roasting pan or dutch oven, heat the vegetable oil. Add the pork roast and cook over medium heat, turning occasionally until browned all over, about 10 - 15 minutes. Transfer the roast to the oven, fat side up, and roast for about 1 hour and 10 minutes, or until a thermometer inserted in the thickest part of the meat reads 135º. Cover the pork very loosely with foil and let rest for 15 minutes.

Using a long , sharp knife and using the bones as your guide, carefully carve the pork roast off the bones in one piece. Slice it thinly before serving. Reserve the rib rack for another meal or cut into individual ribs and serve them alongside the roast.

Leftover Ribs

Hoisin Glazed Ribs

Light the broiler. In a bowl, combine 2 tbsp Hoisin sauce, 1/2 tsp Sriracha hot chili sauce and 1/2 tsp toasted sesame oil. Brush the mixture over the rib rack and broil 8 inches from the heat for about 6 minutes turning once, until browned and glazed. Cut into individual ribs and serve.