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1
In a mortar, crush the crushed red pepper with the peppercorns, juniper berries, allspice berries and bay leaves.
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2
Transfer the spices to a large pot and add the water, cumin, soy sauce, small onion, garlic and thyme.
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3
Submerge the pork roast in the brine, meat side down.
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4
Cover and refrigerate for 24 hours, turning the roast over once.
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5
Meanwhile, in a skillet, heat the oil.
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6
Add the sliced onions and cook over moderate heat, stirring occasionally, until softened, 20 minutes.
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7
Season with the cloves and salt and pepper.
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8
Add the brown sugar and cook over moderately low heat until the skillet is dry, 10 minutes.
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9
Add the balsamic vinegar and orange zest and cook over moderately low heat, stirring occasionally, until the marmalade is very thick, 30 minutes.
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10
Transfer the marmalade to a bowl.
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11
Cover and refrigerate.
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12
Remove the pork roast from the marinade 1 hour before cooking and let stand at room temperature.
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13
Pat the pork roast dry with paper towels and wipe off any spices sticking to it.
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14
Season the pork with salt and place it on a rack in a roasting pan.
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15
Preheat the oven to 450.
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16
Cook the pork roast for 15 minutes, then reduce the oven temperature to 375 and cook it for about 1 hour and 10 minutes longer, until an instant-read thermometer inserted in the thickest part of the roast registers 140.
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17
Transfer the roast to a carving board and let rest for 15 minutes.
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18
Carve the roast between the bones into chops.
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19
Transfer the chops to plates and serve with the onion marmalade.
