SPICE-BRINED PORK ROAST WITH ORANGE-SOY GLAZE

Spice-Brined Pork Roast with Orange-Soy Glaze image

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.

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

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

Steps:

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.