Spiced Roast Pork with Fennel and Apple Salad

Ingredients for Spiced Roast Pork with Fennel and Apple Salad

• 15 dried Kashmiri, guajillo, or New Mexico chillies, seeds removed

• 5 pieces star anise

• 3 tablespoons fennel seeds

• 2 tablespoons coriander seeds

• 2 tablespoons cumin seeds

• 1 tablespoon peppercorns, preferably Tellicherry

• 2 teaspoons whole cloves

• 6 garlic cloves, smashed

• 120ml apple cider vinegar

• 120ml vegetable oil, divided

• 1 (4–2.3kg .) boneless pork shoulder (Boston butt), tied

• 4–5 teaspoons 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 chillies, thinly sliced into rounds

• 45ml extra-virgin olive oil

• Small handful of coriander, finely chopped

• Kosher salt

• A spice mill or mortar and pestle

Cook chillies, 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, 60ml oil, and 60ml water in a blender until smooth. Add remaining toasted spices and blend, adding splashes of water if needed to help turn the blades, until chilli paste is mostly smooth; some texture is okay.

Season pork with 1 teaspoon kosher salt per pound (check the butcher’s sticker on the package to see the weight of what you purchased). Smear half of chilli 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 60ml 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 135°C. Roast pork until paste is darkened and looks dried out and an instant-read thermometer inserted into the centre registers 49°C, 1 1/2–2 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 260°C. Rub pork with reserved chilli paste and roast until marinade has formed a fragrant crust and an instant-read thermometer inserted into the thickest part registers 54°C, 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.

Toss fennel bulb and fronds, apple, lime zest and juice, chillies, and coriander in a large bowl; season salad with salt. Drizzle oil over and toss to coat. Serve pork with 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.