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1
In a container that will hold the pork loin, mix the sugar, salt, peppercorn and 6 cups water.
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2
Add the pork and cover with more water if necessary.
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3
Let brine overnight in the fridge.
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4
Remove pork and rinse.
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5
Pat dry and set aside.
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6
Clean out same container and mix the thyme, garlic, achiote, wine and oil.
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7
Add the pork and smother with the marinade.
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8
Let stand overnight, turning once.
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9
Pre-heat oven to 375 degrees.
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10
Remove pork from marinade and wipe off excess.
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11
Season with salt and pepper.
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12
In a hot oven-proof skillet coated with canola oil, sear the pork on all sides until brown, about 10 minutes.
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13
Transfer to oven and roast for about 20 minutes.
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14
Go for an internal temperature around 150 degrees for medium.
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15
The pork should remain pink.
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16
Let rest for 5 minutes before slicing.
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17
Pre-heat a large casserole or stock pot.
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18
On a plate, mix the cumin, coriander, chile, pepper and sugar.
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19
Salt the pieces of pork and season well with the spice mix.
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20
Coat the pot with oil and brown the pork on both sides, about 12 minutes.
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21
Wipe out pot and coat again with oil.
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22
Brown the onions and garlic, about 8 minutes.
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23
Deglaze with wine and add the soy, chipotle, bay and cover with water.
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24
Check for seasoning.
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25
Bring to a boil and let simmer 4 hours until the meat is very soft.
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26
Carefully pull out pork and bay leaves.
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27
Blend the cooking liquid with a hand blender and check for seasoning.
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28
When pork is cool enough to touch, shred the pork by hand.
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29
In a large bowl, take 6 cups of shredded pork and mix with the rice, red bells, scallion whites and cilantro.
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30
Add the sauce, a small ladle at a time just to moisten the mix.
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31
Season and check.
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32
Lay the leaves shiny side down, and place 1 cup of filling on each.
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33
Wrap by bringing the bottom up first, fold in the sides underneath, then continue folding forward.
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34
The package should end up rectangular shaped.
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35
Place in a hot steamer for 10 minutes or until piping hot.
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36
Heat a saute pan to medium heat and an coat with 1 tablespoon of canola oil.
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37
Brown shallots, garlic and ginger, about 5 minutes.
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38
Add hoisin and saute 3 minutes.
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39
Add juice and white pepper.
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40
Scrape into a blender and puree all.
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41
With blender running, slowly add oil until smooth and emulsified.
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42
Check for seasoning.
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43
PLATING Zig-zag the hoisin syrup and chile oil.
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44
Sprinkle the scallion greens around.
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45
Place 1 tamale and slice open.
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46
Surround with the pork slices.
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47
Wine Suggestion: Brouilly, Pisse Vielle, 1997 (chilled)
