-
1
Toast both peppercorns and anise until fragrant in a saute pan.
-
2
Mix everything together and taste.
-
3
The liquid should be tasty, but not overly salty.
-
4
Place pork in brine overnight.
-
5
After brining, thoroughly rinse pork in cold water.
-
6
Season the pork with black pepper and saute in well oiled pan.
-
7
Color both sides then place in a 375 degree oven for 15 to 20 minutes.
-
8
The middle of the pork should get hot.
-
9
Note: even when fully cooked, the meat will remain pink because of the brining process.
-
10
Let loin rest for 10 minutes then slice.
-
11
Place pork around a mound of yams.
-
12
Garnish with apples, chive batons and chile oil.
-
13
Optional garnish for the adventuresome would be fried yam chips.
-
14
Place cream and ginger in saucepan and on low heat, reduce the cream to 1 cup.
-
15
In another saucepan, place yams and garlic and completely cover with cold water.
-
16
Place on stove at medium heat and slowly boil.
-
17
Cook about 20 to 30 minutes or until yams can be pierced with a paring knife then easily fall off of the knife.
-
18
Strain well and place in food processor.
-
19
Puree and add cream, butter, salt and pepper.
-
20
Check for seasoning.
-
21
Keep warm for serving.
-
22
In a saute pan, coat with oil and caramelize onions.
-
23
Add five spice, sugar and apples.
-
24
Deglaze with juice and season.
-
25
Let mixture cook and reduce by 50 percent.
-
26
The apples should remain intact and have some liquid left.
-
27
Stir in the butter.
-
28
Check for seasoning.
-
29
Do not overcook apples to mash.
-
30
This can be done in advance and reheated for plating.
