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1
One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a deep baking dish large enough to hold the pork and stir to mix.
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2
Add the pork; if it is not covered, add more water.
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3
Cover and refrigerate overnight.
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4
Preheat the oven to 375 degrees F. Rinse the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste.
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5
Heat a large skillet over high heat, add the oil, and swirl to caot the bottom of the pan.
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6
When the oil shimmers, add the pork and brown on all sides.
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7
Transfer the pork to a roasting pan and roast just until the pork is hot through to the center (about 125 degrees F internal temperature), 25 to 30 minutes.
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8
The interior of the pork will remain pink.
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9
Allow the pork to rest for 10 minutes and cut into 1/4-inch slices.
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10
Divide the gingered sweet potatoes among 4 plates, surround with the pork, and add the five-spice apples.
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11
Garnish with the chives, drizzle with the chile oil, and serve.
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12
Heat a small saucepan over medium heat.
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13
Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
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14
Add the garlic and ginger and saute, stirring occasionally, until the garlic is brown, 3 to 4 minutes.
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15
Add the cream and reduce by one-third over low heat, about 10 minutes.
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16
Keep warm.
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17
Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely.
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18
Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes.
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19
Drain and trasnfer to a food processor.
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20
Add the cream and process until well blended.
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21
Add the remaining butter, season with salt and pepper, and puree until smooth.
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22
Transfer the potatoes to a bowl, correct the seasonings, and serve.
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23
For the Five-Spice Apples: Heat a medium skillet over medium heat.
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24
Add the oil and swirl to coat the bottom of the pan.
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25
When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
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26
Add the five-spice powder, brown sugar, apples, and juice.
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27
Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes.
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28
The apples should retain their shape and some liquid should remain in the pan; do not overcook.
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29
Stir in the butter and correct the seasonings.
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30
Serve warm.
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31
For the Chile Oil: In a medium skillet, combine the chile powder, cumin, and salt, and heat over medium heat just until the mixture begins to smoke.
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32
Whisk in the oil and remove from the stove.
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33
Allow the chile oil to cool, transfer it to a glass jar, and let stand overnight.
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34
Cover and use or store.
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35
The oil will separate from the solids; use the red oil only.
