Spiced roast pork with fennel and apple salad recipe

Ingredients for Spiced roast pork with fennel and apple salad

• 15 dried kashmiri, guajillo, or new mexico chiles, seeds removed

• 5 pieces star anise

• 45 g fennel seeds

• 30 g coriander seeds

• 30 g cumin seeds

• 15 g peppercorns, preferably tellicherry

• 10 ml whole cloves

• 6 garlic cloves, smashed

• 120 ml apple cider vinegar

• 120 ml vegetable oil, divided

• 1 (1.8–2.3 kg) boneless pork shoulder (Boston butt), tied

• 20–25 g kosher salt, plus more

• flaky sea salt

• 1 fennel bulb, fronds reserved, bulb cored, very thinly sliced

• 1 honeycrisp or other crunchy not-too-sour apple, very thinly sliced

• 2 serrano or red thai chiles, thinly sliced into rounds

• 45 ml extra-virgin olive oil

• small handful of coriander, finely chopped

• kosher salt

• a spice mill or mortar and pestle

How to make Spiced roast pork with fennel and apple salad

1. Toast the spices. Cook the chiles, star anise, fennel seeds, coriander seeds, cumin seeds, peppercorns, and cloves in a dry frying pan over medium heat, stirring often, until slightly darkened and fragrant, about 2 minutes. Let cool, then set one-quarter of the spice mixture aside.

2. Prepare the chile paste. Blend the garlic, vinegar, 60 ml of oil, and 60 ml of water in a blender until smooth. Add the remaining toasted spices and blend again, adding splashes of water if needed to help turn the blades, until the chile paste is mostly smooth; some texture is acceptable.

3. Marinate the pork. Season the pork with 1 teaspoon of kosher salt per pound (check the butcher’s sticker on the package for the weight). Smear half of the chile paste all over the pork, then transfer it to a wire rack set inside a rimmed baking tray or roasting pan. Let sit at room temperature for at least 2 hours, or cover and chill for up to 12 hours.

4. Make the spice oil. Finely grind the reserved spice mixture in a spice mill or with a mortar and pestle. Transfer it to a small frying pan, then stir in the remaining 60 ml of oil. Set over medium heat and cook, stirring, until the spices have darkened slightly and are fragrant, about 1 minute. Let the spice oil cool, then transfer it to an airtight container. Cover and set aside.

5. Roast the pork. Preheat the oven to 135°C (275°F). Roast the pork until the paste is darkened and looks dried out, and an instant-read thermometer inserted into the centre registers 49°C (120°F), 1½–2 hours, depending on the size. Ensure you take the temperature in several spots, as there will be thick and thin parts of the roast. Let the pork rest for 2 hours.

6. Finish roasting the pork. Preheat the oven to 260°C (500°F). Rub the pork with the reserved chile paste and roast until the marinade has formed a fragrant crust and an instant-read thermometer inserted into the thickest part registers 54°C (130°F), 8–12 minutes. Transfer the pork to a cutting board and let it rest for 15 minutes. Thinly slice and transfer to a platter, then spoon the reserved spice oil over the pork and sprinkle with sea salt.

7. Prepare the salad. Toss the fennel bulb and fronds, apple, lime zest and juice, chiles, and coriander in a large bowl. Season the salad with salt, then drizzle with oil and toss to coat.

8. Serve. Serve the pork alongside the salad.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.