Name: Sweet-Spiced Pork Loin Braised with Lotus Rounds
Yield: Serves 6
Ingredients: 2 star anise “flowers”; 1 bunch mizuna or water cress, trimmed, rinsed, and dried; 2 teaspoons kosher salt; 4 bay leaves; 1 teaspoon peppercorns; 3 garlic cloves, minced; 1½ tablespoons brown sugar; 2 tablespoons brandy; 2 tablespoons vegetable oil; 3¼-pound boneless pork loin, not tied; 2½ pounds lotus (about 4 links); 1½ cups fresh orange juice

Preparation info

Serves
6

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Lotus is a fussless and fabulous foil for pork roast, emerging crisp and golden from the braising bath. Purchase the loin untied so that you can trim the fat and season the meat deeply. For maximum seasoning power, marinate several days. The petal-like shape of shiny star anise “flowers” magically mimics the pattern formed by the channels in the lotus. It is an inimitable addition to the spice shelf—and lasts and lasts.