Merry Graham's Chinese BBQ Pork Loin
A tender and juicy pork loin enhanced with Chinese spices and BBQ flavor.
Inactive Prep Time: 3-12h
For 8 Persons
- 1 4-6lb pork loin
For Brine & Glaze:
- 1/2 cup red plum jam
- 1/4 cup orange marmalade
- 1/4 cup coconut aminos
- 1/4 cup Hoisin Sauce
- 2 tablespoons Chinese garlic chili sauce
- 3 garlic cloves, chopped
- 1/4 cup unseasoned rice wine vinegar
- 2 tablespoons tomato paste
- 1 tablespoon salted butter
- 1 tablespoon fish sauce
- 1-2 teaspoon Chinese 5-spice
- 1/2 teaspoon ground ginger
- 1 tablespoons honey or agave syrup
- 2 tangerines, sliced
- Use a sharp knife to score the pork loin on all sides. Knife under the membrane found on the inside surface of the rib bones, and lift up diagonally in two directions.
- In a saucepan, combine all ingredients from the brine & glaze list. The quantity of Chinese 5-spice can start with 1 teaspoon then add more after simmering if you like. Bring the sauce to a boil on high then simmer on low for 10 minutes to thicken. Cool the brine in the refrigerator. Divide 1/2 of the sauce for brine and 1/2 for glaze.
- Place prepared pork and 1/2 of the brine into a large resealable plastic bag or a marinating bowl. Refrigerate for 3 hours or up to overnight.
- Heat your Primo to 250° and stabilize. Add 3 chunks for smoking and then insert heat deflector racks and plates.
- Remove pork loin from the marinade and lightly pat with a paper towel. Place pork loin on a grill rack above a rimmed baking pan or drip pan. Pour 1-2 cups of water into the pan.
- Close the lid and smoke for 60 minutes, or until internal temperature has reached 120-125°F. The pork has not finished cooking at this point.
- Remove pork from grill and set aside. Remove the deflector plates and increase grill temperature to 500°F by opening the bottom draft vent and the daisy top vent.
- Once the grill is extremely hot, brown the pork loins about 3 minutes per side over direct heat. If the pork rib roast is sufficiently browned but has not reached 145°F, place it back over indirect heat to finish cooking.
- Remove the pork loin from the grill when the internal target temperature range reaches 140°F. The pork loin should reach 145°F as it rests.
- Rest pork loin for 20 minutes before slicing. Serve on a platter of garlic kale or spinach, or even season ramen!