Directions

1. In a large pot (big enough to hold the pork), combine the water and Kombu and let stand for about 15 minutes, until the Kombu has softened.
2. Cook over high heat for about 8 minutes then remove from heat and stir in the bonito flakes. Let stand for 15 minutes.
3. Use a strainer to strain out the solids and discard.
4. Stir in the honey, black pepper, vinegar, and ice. Stir until most of the ice has melted.
5. Add the pork to the brine and refrigerate for 12-24 hours. (I like to do between 16-18.)
6. Remove the pork from the brine, pat it dry, and place bone side down on a roasting rack. Return to the fridge, uncovered, for 4-12 hours.
7. Preheat smoker or oven to 250°F. Remove the pork from the fridge and let come to room temp, about 45 minutes.
8. Roast the pork until an internal temperature of 135°F is reached, usually about 2 hours.
9. Remove from the smoker/oven and let it rest for a few before glazing.
10. Increase the smoker/oven temperature to 450°F.
11. Whisk the ingredients for the glaze together in a small bowl and spread all over the pork loin.
12. Return the pork to the smoker/oven for about 10 minutes. Remove and let rest for 5 minutes.
13. Carve it up and enjoy!