Ingredients

ü  Pork Loin

ü  2 Teaspoons of Salt

ü  2 Teaspoons of Ground Black Pepper

ü  1 Teaspoon of Cumin Seeds

ü  1 Teaspoon of Fennel Seeds

ü  1 Teaspoon of Garlic Powder

ü  1 Teaspoon of Turmeric Powder

ü  1 Teaspoon of Smoked Paprika

ü  1 Teaspoon of Cayenne Pepper

ü  1 Teaspoon of Whole Allspice

ü  1 Teaspoon of Brown Mustard Seeds

ü  2 Tablespoons of Brown Sugar

ü  2-3 Tablespoons of Honey

ü  3-4 Star Anise

ü  2-3 inch of Cinnamon Stick

ü  Cup of Brown Rock Sugar

ü  1/4 Rice Vinegar

ü  2-3 Sage Leaves

ü  Small bunch of Fresh Thyme, Oregano, and Rosemary

ü  2-3 Anchovies

ü  1 Tablespoon of Capers

ü  1/2 Teaspoon of Liquid Smoke (don’t add more than this - it’s very strong)

ü  1/2 Cup of Olive Oil

ü  1/2 Cup of Chicken Stock

ü  Mustard for rubbing

Instructions

ü  Slightly roast all dry spices (except powders spices) and grind them finely

ü  Add dry powders spice and mix them well

ü  Finely grind anchovies and mixed them into mix

ü  Chopped all fresh herbs and add them to the mix

ü  Add liquid smoke to the mix

ü  Mix them all with olive oil into a paste (if the mix is dry add chicken stock)

ü  Add honey and mix then all into paste 

ü  Rub the pork with olive oil and the generously with mustard

ü  Finally, rub the pork (very generously) with the paste and cover it with cellophane and keep it in the fridge overnight Instructions

ü  Heat oven tray, add olive oil in medium heat, place pork loin skin side down for 4-5 min. Do the same for all sides until pork turns bit brown

ü  Place the over tray in pre heated oven with 120 degrees for 3 hours 

Take it out cover it with aluminum foil for at least 30 minutes before serving. I typically put the meat on the wooden tray and put it on the dining table with pan fried veggies, sometimes with pasta and or friend rice.