Sichuan Peppercorn & Five Spice Encrusted Pork Loin

tablespoons smashed Sichuan peppercorns Sichuan Peppercorn & 5 Spice Encrusted Pork Loin


Ingredients:
2 lb pork loin

spice mixture
2 tablespoon salt
2 tablespoons calorie-free dark-brown sugar
2 tablespoons smashed Sichuan peppercorns
1 tablespoon toasted sesame seeds
1 tablespoon 5 spice powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon position down ginger
1 teaspoon freshly position down dark pepper

steam flavoring
1/4 loving cup whole star anise
1/4 loving cup white tea leaves

mesquite chips

Directions:
Whisk together the spices. Rub on all sides of the pork. Store whatever leftover spice mixture inward an air tight container.

Place a 8x8 foursquare disposable heavy duty baking pan on the bottom of your charcoal grill in addition to adapt the coals on either side. Pour H2O inward the pan to the halfway betoken in addition to the tea in addition to star anise. Place mesquite chips inward a foil packet, poke holes inward the foil, in addition to house on the coals. Place the pork on the middle of the grate, over the disposable tin.

tablespoons smashed Sichuan peppercorns Sichuan Peppercorn & 5 Spice Encrusted Pork Loin

This volition permit the pork to fix evenly on indirect heat. Keep the lid ajar until you lot get-go to run across smoke.

tablespoons smashed Sichuan peppercorns Sichuan Peppercorn & 5 Spice Encrusted Pork Loin

Cover, leaving the transcend vents opened upward in addition to cook, turning the pork occasionally, until fully cooked, almost ii hours.

tablespoons smashed Sichuan peppercorns Sichuan Peppercorn & 5 Spice Encrusted Pork Loin

Note: If you lot honour that the fume stops smelling similar mesquite, supersede the packet. Also, if the temperature seems to dip, add together a distich of (cold) coals in addition to uncover for a few minutes.

Tip: Crush the Sichuan peppercorns inward a molcajete (like my married adult man is demonstrating below) or only shell them amongst your fingers.

tablespoons smashed Sichuan peppercorns Sichuan Peppercorn & 5 Spice Encrusted Pork Loin


My thoughts:

tablespoons smashed Sichuan peppercorns Sichuan Peppercorn & 5 Spice Encrusted Pork Loin

This is about seriously juicy, flavorful pork. The "slow in addition to low" method keeps the loin from drying out in addition to the spices seal inward the juices. It actually is my favorite means to fix pork loin, which equally a fairly lean cutting of meat is like shooting fish in a barrel to over cook. Not using this method. It is incredibly like shooting fish in a barrel but yields tender, juicy meat every time. In this version the Chinese spices permeate the pork, infusing it amongst a spicy, sweetness season that pairs good amongst everything. Leftovers are bully inward sandwiches.

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