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 jungfruolja

• Small handful of coriander, finely chopped

• Koshersalt

• 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.

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