- 1/4 cup juniper berries
- 1/4 cup fennel seeds
- 2 tablespoons coriander seeds
- 1 tablespoon whole cloves
- 1/4 cup coarsely chopped dried red chiles, such as árbol chiles
- 1/4 cup black mustard seeds
- 6 bay leaves
- 1/2 cup dried thyme
- 5 quarts cold water
- 1 cup sugar
- Kosher salt
- One 5 1/2 pound pork rib roast
- Freshly ground black pepper
- Sweet Onion Puree
- Crisp Sage Tempura
How to make this recipe
In a large saucepan, combine the juniper berries, fennel seeds, coriander seeds and cloves and cook over moderately high heat, shaking the pot frequently, until the spices are toasted and fragrant, 3 minutes. Add the chiles, mustard seeds and bay leaves and toast for 30 seconds longer. Stir in the thyme, add 1 quart of water to the saucepan and bring to a boil. Remove from the heat and whisk in the sugar and 3/4 cup of salt until dissolved. Transfer the mixture to a stockpot and let cool to room temperature. Stir in the remaining 4 quarts of cold water, then add the pork roast. Cover and refrigerate for 24 hours.
Preheat the oven to 375°. Remove the pork from the brine; discard the brine. Rinse the roast and pat dry with paper towels. Season well with salt and pepper.
Heat a very large ovenproof skillet over moderately high heat. Add the pork, fat side down, and brown all over, about 5 minutes per side. Transfer the skillet to the oven and cook for about 1 hour and 15 minutes, or until the roast is well browned and an instant-read thermometer inserted in the center registers 145°. Transfer the roast to a cutting board and let rest for 15 minutes. Carve the pork roast into 8 chops. Serve with Sweet Onion Puree and Crisp Sage Tempura.
A sumptuous Merlot from Washington State is ideal with this tender pork.