Having admitted my true motivation, I will also say that this very tasty technique is impressive enough in its own right. The misleadingly simple marinade produces big flavor, and by splitting/scoring the pork, we not only have something that absorbs the seasoning quickly, but also cooked faster, and more uniformly.
I’ve been trying to get you to buy that bottle of Asian fish sauce for years now, and maybe this will be the recipe that does it. That really is a key here, as is the Chinese 5-spice powder. Mine included cinnamon, ginger, anise seed, fennel seed, and clove; but this can vary brand to brand. Whatever you find should work, otherwise, just combine equal parts of what I just listed, and you’ve made you own.
I think this particular marinade works great for a 30-minute soak at room temp. Just keep turning it over every so often, and that’s it, you’re ready to cook. Or simply wrap and keep in the fridge for 2-3 hours, or even up to overnight. So, stay tuned for the upcoming bánh mì video, and in the meantime, I really hope you give pan-roasted pork loin a try soon. Enjoy!
Ingredients for 4 large portions:
2 pound boneless pork loin roast, cut in half lengthwise, and scored
For the marinade:
1/4 cup rice vinegar
3 cloves garlic, finely minced or crushed
2 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha, or to taste
1 teaspoon fine salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese 5-spice powder
1 tablespoon vegetable oil for the pan