Pork loin in a spicy brine with soy-orange glaze

Ingredients:

Pork

• 1 bone-in pork loin (8 ribs; about 3 kg)
• 2/3 cup coarse salt
• 1/3 cup sugar
• 2 pieces of ginger root, 5 cm each, cut lengthwise into 4 pieces and crushed
• 3 cloves garlic, crushed
• 12 star anise
• 8 chile de árbol peppers, torn into pieces
• 1 orange, cut into 4 pieces

Glaze

• 0.5 cup freshly squeezed orange juice (2 oranges)
• 1/3 cup hoisin sauce
• 1/4 cup soy sauce
• 1 teaspoon of sugar

Preparation:

1. Brine for pork:
   
   In a large saucepan, combine the salt, sugar, ginger, garlic, anise, and chili pepper with 4 cups of water. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove from heat and let cool completely. Squeeze the orange juice into the brine and add the squeezed orange pieces. Add 2 cups of cold water.
2. Place the pork fat side down on a cutting board and make several slits between the ribs with a sharp knife; transfer to a large pot or zip-top plastic bag.
3. Add the brine and up to 2 cups of water, if needed, to cover the pork. Cover and refrigerate overnight.
4. Preheat oven to 190°C.
5. Remove the pork from the brine and pat dry thoroughly. Let stand at room temperature for 30 minutes. Place the rack in the roasting pan and place the pork on the rack, fat side up.
6. Roast until a thermometer inserted into the center of the loin registers 115°F–125°F (46°C–49°C), about 1 hour 15 minutes. Remove the loin from the oven and increase the temperature to 425°F (220°C).
7. Meanwhile, prepare the glaze.:
   
   In a medium nonstick skillet, combine the orange juice, hoisin sauce, soy sauce, and sugar. Heat over medium heat. Simmer, stirring occasionally, until the glaze thickens, 5-8 minutes. Set aside about half the glaze for serving.
8. Brush the roast with the remaining glaze. Return it to the oven and continue baking, brushing with the glaze every 5 minutes, until a thermometer reads 130°F–140°F (57°C–60°C), another 15–25 minutes.
9. Transfer the pork to a cutting board and let rest for 20-30 minutes before carving. Serve with the remaining glaze, drizzling with the pan juices.
   
   Note
   
   Ask your butcher to debone your loin to make your roast look more appealing.