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1
Toast both peppercorns and anise till fragrant in a saute/fry pan.
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2
Mix everything together and taste.
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3
The liquid should be tasty, but not overly salty.
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4
Place pork in brine overnight.
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5
After brining, thoroughly rinse pork in cool water.
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6
Season the pork with black pepper and saute/fry in well-oiled pan.
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7
Color both sides then place in a 375 degree oven for 15 to 20 min.
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8
The middle of the pork should get warm.
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9
Note: even when fully cooked, the meat will remain pink because of the brining process.
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10
Let loin rest for 10 min then slice.
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11
Place pork around a mound of yams.
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12
Garnish with apples, chive batons and chile oil.
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13
Optional garnish for the adventuresome would be fried yam chips.
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14
For the Gingered Yams: Place cream and ginger in saucepan and on low heat, reduce the cream to 1 c..
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15
In another saucepan, place yams and garlic and completely cover with cool water.
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16
Place on stove at medium heat and slowly boil.
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17
Cook about 20 to 30 min or possibly till yams can be pierced with a paring knife then easily fall off of the knife.
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18
Strain well and place in food processor.
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19
Puree and add in cream, butter, salt and pepper.
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20
Check for seasoning.
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21
Keep hot for serving.
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22
For the Five Spice Apples: In a saute/fry pan, coat with oil and caramelize onions.
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23
Add in five spice, sugar and apples.
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24
Deglaze with juice and season.
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25
Let mix cook and reduce by 50 percent.
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26
The apples should remain intact and have some liquid left.
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27
Stir in the butter.
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28
Check for seasoning.
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29
Don't overcook apples to mash.
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30
This can be done in advance and reheated for plating.
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31
For the Chile Oil: Heat chile and cumin in a saute/fry pan till barely smoking.
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32
Whisk in oil.
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33
Transfer to a tall, glass jar and let stand overnight.
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34
Oil will separate.
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35
Will keep for 3 months in the refrigerator.
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36
This recipe yields 4 servings.
