6-7 lbs bone-in pork loin (ask the butcher for it to be “frenched”)
5 tbsp kosher salt
3 tbsp unsalted butter
4 tbsp Sizzle
5 Spice Blend
6 whole star anise pods
1 cinnamon stick
2 tbsp fennel seeds
2 tbsp szechuan peppercorns
1 tbsp whole cloves
Fish Sauce Caramel Sauce
1 cup sugar
½ cup fish sauce
¼ cup Sizzle
½ yellow onion, thinly sliced
6 cloves of garlic, thinly sliced
3 tbsp unsalted butter
1 bunch of chives
Active Time: 3 hrs
Full Time: 24 - 48 hrs
Take your pork loin and place onto a wire rack. Salt every part of the pork loin generously. Place into the refrigerator and let it dry-brine for up to two days.
When you’re ready to cook, set your oven to 250F.
For the 5 Spice Blend—take all the spices and gently toast them on a pan over medium heat. Once they are toasted, let them cool on a separate plate. Then place all the spices into a strong blender or spice grinder and turn the spices into a powder.
Take your 5-spice blend and generously cover the loin.
When your oven is ready, place in the loin.
As the roast is cooking, take a small bowl and melt the butter in a microwave. Mix in the Sizzle and any remaining 5-spice blend. Use this to baste the roast every 30 minutes.
Let it cook for 2 hours, or until the internal temperature hits 140F.
After 2 hours, take the roast out. Let it rest for 30 minutes. Make sure to cover it with tin foil.
Bump the oven temperature up to 500F as the roast rests.
Once the roast has rested, cover the bones with tin foil to keep them from scorching, then place the roast back into the oven for about 10-15 minutes. (You want to make sure the exterior of the roast gets a nice crispy brown color.)
Once the roast is done, take it out of the oven and let it rest at room-temperature for 20 minutes.
To make the Fish Sauce Caramel Sauce—put the sugar into a heavy bottomed pot, and melt over medium heat. As the sugar melts make sure to move the pot around to make sure the sugar melts evenly.
Once the sugar melts, let it cook until the caramel takes on an amber brown colortone.
Gently place the onions and garlic into the caramelized sugar. Be careful with this step! The moment the onions and garlic hit the caramel, the hot sugar will immediately expand. The onions will release their water content and will make the sauce much more watery. Let this cook down for about 15 minutes over medium high heat.
Once the onions have cooked down and the sauce has reduced, add the fish sauce and Sizzle.
Stir well and let this reduce for another 15 minutes.
Once the sauce has reduced enough to coat the back of a spoon with a very loose caramel texture, pull it off the heat and have it ready for when dinner is served.
Right before serving, bring the sauce back up to a simmer and emulsify the butter into the sauce to smooth out the sauce.
To plate it up—once the pork has rested, slice the pork using the bones as a serving reference. Cut in between the bones. Place them onto a serving platter and lather the caramel sauce over the roast. Finish by garnishing with thinly sliced chives, a light Drizzle, and a generous pinch of Maldon salt.