another APL cilantro garlic pork roast

Canugghead

Typical APL recipe, multiple flavour layers - brine, rub and glaze.  Didn't have apricot nectar nor preserve so had to compromise ... for brine substituted apricot nectar with AJ and apple cider vinegar; for glaze substituted apricot preserve with homemade peach chutney and commercial plum sauce. Brined for 6 hours. Started at 250 indirect but cranked up to 350 since I was running late, glazed at 135 and pulled at 140. Still very good! Served with roast potato and stir fried cabbage. Freezing the other brined half loin.


Did not rest long enough and lost some juice to the cutting board, still very moist and tender. Over exposure makes middle appears to be all fat!

Sammi

Looks great from here!

SmokeyPitt

I agree it looks perfect! 

bweekes

That colour is spot on!

paqman

Nice!

theyolksonyou

That sounds really good. Fruit and pork are so perfect together. 

Canugghead

made ramen with leftover pork and shoyu marinated sous vide medium eggs ...

cazzy

Canugghead said:

made ramen with leftover pork and shoyu marinated sous vide medium eggs ...

Hell yes!!  That looks amazing!!  You have a recipe for that?

Canugghead

have to retype this since previous attempt vaporised due to external link in contents ;(
@cazzy, my apology for missing your question earlier..
Actually my daughters made this...
1) fresh ramen with soup base was given by a visitor from Japan who bought it at Tokyo duty free few weeks ago.
2) pork was leftover from APL roast
3) eggs were sv 165F for an hour (hard to peel though) and marinated using this recipe: http://www.eatyrgreens.com/shoyu-tamago-soy-sauce-eggs/

We made it again tonight, locally bought dried ramen is obviously not as good, but eggs are much better (firmer with more intense flavour) after marinating for two days.

caliking

Both meals look delicious. Thanks for the link about the eggs.