Ingredients
1 1/2 c. mirin
1 1/2 c. low-sodium soy sauce
4 oz. fresh ginger
10 small dried red chiles
1 orange
2 tbsp. toasted sesame oil
8 c. cold water
1 bone-in pork loin roast
1 tbsp. vegetable oil
Preparation
Step 1In a large pot, combine the mirin, soy sauce, ginger, chiles, orange slices, sesame oil, and water. Add the pork roast, cover, and refrigerate overnight.Step 2Preheat the oven to 350 degrees F. Drain the pork and let it come to room temperature. Pat dry. In a medium, flameproof roasting pan, heat the vegetable oil. Add the pork roast and cook over moderate heat, turning occasionally, until browned all over, about 10 minutes. Transfer the roast to the oven, meaty side up, and roast for about 1 hour and 10 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 135 degrees F. Cover the pork very loosely with foil and let rest for 15 minutes.Step 3Using 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
