SPICED ROAST PORK WITH FENNEL AND APPLE SALAD

Spiced Roast Pork with Fennel and Apple Salad image

The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it's roasted over high heat to create a spicy, toasty bark.

Provided by Tailor, Nashville, TN

Categories Bon Appétit Roast Pork Fennel Dinner Apple Cilantro Chile Pepper Salad Peanut Free Tree Nut Free Seed Christmas

Yield 8 servings

Number Of Ingredients 23

Previous Next

Ingredients

Pork:
15 dried Kashmiri, guajillo, or New Mexico chiles, seeds removed
5 pieces star anise
3 Tbsp. fennel seeds
2 Tbsp. coriander seeds
2 Tbsp. cumin seeds
1 Tbsp. peppercorns, preferably Tellicherry
2 tsp. whole cloves
6 garlic cloves, smashed
½ cup apple cider vinegar
½ cup vegetable oil, divided
1 (4-5 lb.) boneless pork shoulder (Boston butt), tied
4-5 tsp. kosher salt, plus more
Flaky sea salt
Salad and assembly:
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
3 Tbsp. extra-virgin olive oil
Small handful of cilantro, finely chopped
Kosher salt
Special Equipment:
A spice mill or mortar and pestle

Steps:

Pork:
Cook chiles, star anise, fennel seeds, coriander seeds, cumin seeds, peppercorns, and cloves in a dry small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 2 minutes. Let cool. Set one-fourth of spice mixture aside.
Blend garlic, vinegar, ¼ cup oil, and ¼ cup water in a blender until smooth. Add remaining toasted spices and blend, adding splashes of water if needed to help turn the blades, until chile paste is mostly smooth; some texture is okay.
Season pork with 1 tsp. kosher salt per pound (check the butcher's sticker on the package to see the weight of what you purchased). Smear half of chile paste all over pork; transfer to a wire rack set inside a rimmed baking sheet or a roasting pan and let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
Finely grind reserved spice mixture in a spice mill or with mortar and pestle. Transfer to a small skillet; stir in remaining ¼ cup oil. Set over medium heat and cook, stirring, until spices have darkened slightly and are fragrant, about 1 minute. Let spice oil cool, then transfer to an airtight container. Cover and set aside.
Preheat oven to 275°F. Roast pork until paste is darkened and looks dried out and an instant-read thermometer inserted into the center registers 120°F, 1½-2 hours, depending on the size. Make sure to take the temperature in more than one spot as there will be thick and thin parts of the roast. Let rest 2 hours.
Preheat oven to 500°F. Rub pork with reserved chile paste and roast until marinade has formed a fragrant crust and an instant-read thermometer inserted into the thickest part registers 130°F, 8-12 minutes. Transfer pork to a cutting board and let rest 15 minutes. Thinly slice and transfer to a platter. Spoon reserved spice oil over pork; sprinkle with sea salt.
Salad and assembly:
Toss fennel bulb and fronds, apple, lime zest and juice, chiles, and cilantro in a large bowl; season salad with salt. Drizzle oil over and toss to coat. Serve pork with salad.