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Ingredients
- 25 lbs pork loin
- 2 cups grated fresh ginger
- 1 1/2 cups chopped fresh cilantro
- 2 cups teriyaki sauce
- 2 oz LS turkey base
- 2 oz turkey base
- 3 qts water
- 1 Tbsp salt
- 1/4 cup black pepper
- 1/2 cup chopped garlic
- 3 cups sliced onions
- 1/4 cup cumin
Directions
- Trim pork loin of most fat.
- Rub pork with salt and pepper, 1/2 of the cilantro, the cumin, and garlic. Wrap to marinate overnight.
- Roast pork loin in 325 degree convection oven with sliced onions and fresh ginger, until internal temperature is about 165 (about 25 minutes per pound).
- Remove from oven to cool in pan juices overnight.
- Reserve remaining juices and onions and ginger.
- Remove fat from pan drippings and make a saue with the two bases, water, and teriyaki sauce. Cook to reduce by 1/4, tighten with a little cornstarch to be a fluid glaze. Adjust seasoning.
- Slice pork loin into 2 1/2 oz slices- two per order. Pan up with glaze to reheat.
- Garnish each pan with minced fresh cilantro as it goes to serve in the cafe.
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