Asian Pork and Vegetables

I am so happy to be back in my kitchen.  I saw this recipe in Food & Wine a month
ago and finally got to make it.  Remember
you must brine the pork over night.  Good
thing I read it the night before.  Super
simple and delicious. 

 1 6 lb. bone-in pork loin

 1 1/2 cups mirin

1 1/2 cups soy sauce

4 ounces ginger cut into thin slices

2 Tbsp. crushed red pepper flakes

1 orange sliced thin

2 Tbsp. toasted sesame oil

8 cups cold water

Pour all the ingredients over the pork and marinate over
night.  Before cooking, take the pork out
of the marinade and let it come to room temperature.  In the non-stick baking pan you will use to
roast the pork cover the bottom lightly with vegetable oil.  Heat it up on the stove and then brown the
pork roast.  Once it is browned just let
it stay in that pan and transfer it to a pre-heated oven at 350 degrees.  When the meat is at 135 degrees it is
done.  It took me about an hour and 20.  Let the pork sit for about 10 minutes before
slicing.  I took the entire pork off the
bones and then sliced the bones separately like pork ribs. 

I also made some roasted vegetables.  I basically took whatever I had in the
refrigerator.  Some vegetables were
roasted, some I pan fried (with olive oil and kosher salt). Then I mixed it all
together with an Asian inspired dressing and heated it up before serving. 

Brussell Sprouts – pan fried

Golden Beets – roasted in tin foil, peeled and then diced

Small eggplants cut in half – pan fried

Carrots – roasted and then cut into pieces

Parsnips – roasted and then cut into pieces

Dressing:

2 Tbsp. Sesame oil

2 Tbsp. soy sauce

3 Tbsp. rice wine vinegar

2 Tbsp. vegetable oil

1 Tbsp. grated ginger

Shot of hot sauce

juice of one fresh lime