Sake plays two roles in this recipe: It flavors and tenderizes the pork in the brine and adds an earthy note to the tangy glaze.

Kathryn Conrad
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
8 servings (serving size: 3 ounces pork and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare brine, combine 3 cups water, 1/4 cup salt, 2 tablespoons sugar, peppercorns, coriander seeds, quartered plum, and garlic in a large Dutch oven; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Stir in 2 1/2 cups sake. Add pork to sake mixture; weight pork down with a small clean plate. Cover and refrigerate 8 hours or overnight.

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  • To prepare glaze, combine 1/2 cup sake, juice, 2 tablespoons sugar, 1/8 teaspoon salt, and chopped plums in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until plums are very tender. Place mixture in a food processor, and process 1 minute or until smooth. Return to pan, and simmer until reduced to 1 cup (about 10 minutes). Remove and reserve 1/2 cup glaze.

  • Preheat oven to 400°.

  • Remove pork from brine; discard brine. Place pork on the rack of a broiler pan coated with cooking spray; pat pork dry with paper towel. Sprinkle pork with pepper. Baste with 1/4 cup glaze. Bake at 400° for 20 minutes. Remove from oven; baste with 1/4 cup glaze. Return to oven, and bake 20 minutes or until thermometer registers 155°. Remove from oven; let stand 10 minutes before thinly slicing. Combine reserved 1/2 cup glaze and 1 tablespoon hot water; stir well. Serve with pork.

Nutrition Facts

234 calories; calories from fat 25%; fat 6.5g; saturated fat 2.2g; mono fat 3g; poly fat 0.7g; protein 23.8g; carbohydrates 13.6g; fiber 0.8g; cholesterol 75mg; iron 1.5mg; sodium 377mg; calcium 13mg.
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