Serves 10
120 min
Pork Loin with Shichimi Togarashi
Recipe GLPR0b67938d5cdd04
A Japanese-inspired bone-in pork loin roast infused with a aromatic braise of mirin, soy sauce, fresh ginger, and dried chiles. The meat is seared until golden, then slowly braised in a warming liquid enhanced by toasted sesame oil and bright orange slices. Shichimi togarashi (Japanese seven-spice blend) seasons the exterior, creating layers of heat and depth. Perfect for a dinner party, sliced and served with the reduced braising liquid.
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Ingredients
1 tablespoon vegetable oil
6 pound One 6-pound, bone-in pork loin roast
2 tablespoons shichimi togarashi (Japanese seven-spice)
8 cups cold water
1 1/2 cups low-sodium soy sauce
1 1/2 cups mirin
4 ounces fresh ginger, thinly sliced
10 small dried red chiles, whole
1 orange, thinly sliced
2 tablespoons toasted sesame oil
Directions
Pat the pork loin dry with paper towels. Season all sides generously with shichimi togarashi, pressing gently so the spice blend adheres to the meat.
Heat vegetable oil in a large, heavy-bottomed roasting pan or Dutch oven over medium-high heat until shimmering. Once hot, carefully place the seasoned pork loin into the pan, fat side down. Sear for 4–5 minutes until the surface is deeply browned. Turn and sear the other sides for 3–4 minutes each, working all around the roast until a golden crust forms.
Remove the pork from the pan and set aside on a cutting board. Reduce heat to medium-low.
In a separate bowl, whisk together cold water, low-sodium soy sauce, and mirin. Stir in the toasted sesame oil.
Return the pork to the pan. Arrange the ginger slices, dried red chiles, and orange slices around and on top of the roast.
Slowly pour the braising liquid around the pork (avoid pouring directly onto the seasoned crust). The liquid should come about halfway up the sides of the roast.
Bring the liquid to a gentle simmer, then cover the pan with a lid or heavy foil. Reduce heat to low and braise for 90 minutes, turning the roast halfway through if possible, until the pork reaches an internal temperature of 145°F at the thickest part away from the bone.
Transfer the cooked pork to a clean cutting board and tent loosely with foil. Let rest for 10 minutes.
Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing gently on the solids to extract flavor. Discard solids. Place the pan over medium heat and simmer for 5–10 minutes until the sauce thickens slightly.
Slice the pork loin into individual portions. Arrange on a serving platter and drizzle with the reduced braising sauce. Serve warm.
