Weebed out a little and ordered this higher end ramen kit. I'm making toppings/goodies/garnishes, and I want it to be at least a little authentic. I've got ramen eggs soaking in a soy saucy concoction in the fridge.My local grocery store doesn't have pork belly, so I got a pork tenderloin and some hoisin sauce. I plan to glaze it with the hoisin + garlic and some other stuff, then sear it on the stove and roast it in the oven.I need some advice. I've never made a tenderloin before. Questions below.1. Do I need to brine the tenderloin? I've seen it recommended.2. Would this be better if I cooked it on my smoker instead, or would that be too much with the glaze? If so, would a reverse sear work better?3. Some recipes say to butterfly it, season it, and roll it up. Should I do all that? Butterfly makes sense if I want to use a lot of garlic.Thank you in advance, don't be weird and mean.
>>21669744Dry brine it. IMHO you bought the wrong cut. You want shoulder pork for authentic non pork belly.
>>21669744sugar and salt dry brine overnight, reverse sear to 140, remove from oven, crank the oven to max, brush with hoisin and put some color on it
