- 1 ½ cups Mirin
- 1 ½ cups Soy sauce
- 1 1-inch piece Ginger , thinly sliced
- To taste Red pepper flakes
- 1 medium Naval orange , thinly sliced
- 2 tbsp Sesame oil
- 8 cups Cold water
- 6 lbs Pork loin
- 1 tbsp Neutral oil
- 1 ¼ lbs Broccoli , florets
- 1 tbsp Sesame seeds
- 2 tbsp Olive oil , extra virgin
- 1 tbsp Sesame oil
- 2 tsp Soy sauce
- To taste Black pepper , freshly ground
- In a large pot, combine mirin, soy sauce, ginger, red pepper flakes, orange slices, sesame oil and water. Add the pork roast, cover and refrigerate overnight. If you don’t do this, you can marinate the pork for 2 hours now.
- Preheat the oven to 180°C /350°F. Drain pork and let it come to room temperature. Pat dry.
- In a roasting pan, heat the oil. Add the pork roast and cook over medium-high heat, turning occasionally, until browned all over, about 10 minutes.
- Transfer the roast to the oven and roast for about 1 hour or until a thermometer inserted in the thickest part of the meat registers 57°C / 135°F.
- Cover the pork very loosely with foil and let rest for 15 minutes. Increase oven heat to 220°C / 425°F.
- In a bowl, combine the olive oil, sesame seed oil, and soy sauce. Whisk to combine. Place the broccoli on a baking pan. Drizzle with oil mixture over the broccoli. Sprinkle with sesame seeds and season with black pepper. Toss to coat. Spread the broccoli into an even layer.
- Roast for 10 minutes, turn the broccoli, then continue roasting for 5 more minutes, or until tender and the edges are crisped.
- Season with additional soy sauce and black pepper if desired, and then serve warm or at room temperature.
- Carve the pork roast and serve with broccoli.