Sweet-Spiced Pork Loin Braised with Lotus Rounds

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

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.

Ingredients

Main course
Gluten-free
Spicy

Ingredients

Method