Hey Chef John!I see that you are planning on making a pork loin! Will this recipe keep the pork loin moist inside? I can cook challenging things like breads and soufflés; but pork isn't my forte. When ever I try to make a pork loin it always comes and dry! I think I don't baste my pork enough because it tends to soak up the liquid quickly. I also have a suggestion, could you make Turtle Soup sometime? Turtle soup is great with the diced hard-boiled eggs and large turtle clumps! Here in New Orleans, The Palace Café servers the best turtle soup in town!
Now were talking!
Sevie Breaux:Not Chef John, but try brining your pork loin. You can find a number of pork brines just by googling the term. Always helps (also works well with chicken/turkey).
I love the idea of this recipe and I will try it. I do love banh mi. I'm ready for that video with my Red Boat fish sauce and my 5-spice powder. Bring it on!
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