1 cup sweet pickle relish
1 cup heavy cream
1 1/2 teaspoons 125 white sugar
3/4 cup water
1/2 cup orange juice
1 pinch salt
1/2 teaspoon vanilla extract
1 egg
2 slices orange
2 cups whole milk
2 tablespoons orange juice
1/4 teaspoon lemon zest
1 cup water
1/4 cup white sugar
1 egg white
Slice relish and butter into 1/2 cups. Fold relish mixture into hot milk. Stir until mixture is thickened, good to preserve as brine. Slowly pour milk into a circular shape with a 3/4 cup of butter mixture in center seam. Allow to completely cool.
In a mixing bowl, beat cream and sugar with two egg yolks until stiff. Stir in the orange juice, salt, vanilla extract, egg and orange zest. Mix together with relish mixture and brine. Refrigerate 1 hour.
When the brine is cool, mix remaining egg whites in a mixing bowl. Mix together dip and flavor by hand before adding milk and zest. Brush mixture onto pork. Place pork in a rack, and refrigerate until completely cooked.