SPICED ROAST PORK WITH FENNEL AND APPLE SALAD
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
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.
PORK ROAST WITH CARAMELIZED APPLE SALAD WITH MAYTAG BLUE AND SPICY ORANGE VINAIGRETTE
Steps:
- For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste.
- For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
- For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.
FENNEL SEED SPIKED PORK ROAST
I have often served a fennel salad with a pork chop, and decided: let's kick it up a notch. Thus the birth of this dish. Roast for 40 minutes per pound.
Provided by wsf
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
- Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
- Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.
Nutrition Facts : Calories 252 calories, Carbohydrate 3.3 g, Cholesterol 75.1 mg, Fat 16.6 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 6.1 g, Sodium 285.2 mg, Sugar 1 g
PORK ROAST WITH SPICED APPLES
"THE FINE FLAVOR of this pork roast is further enhanced when spicy-sweet apples are spooned over slices of the meat. This wonderful recipe made pork my favorite of all meats."
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Combine salt, ginger, nutmeg and cinnamon; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a thermometer. Bake, uncovered, at 325° for 2-1/2 hours or until thermometer registers 160°. Cover and let stand 15 minutes before slicing. , In a medium skillet, combine the first six spiced apples ingredients; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened. Add apples; simmer, uncovered, until apples are just tender, stirring gently. Serve with sliced pork roast.
Nutrition Facts :
ROAST SPICED PORK BELLY WITH APPLE SAUCE
From Everyday Gourmet and host Justine Schofield (finalist in Australian Masterchef) and fellow finalist Lucas Parsons. Have not included 3 to 4 hours curing time or overnight refrigeration in time estimates.
Provided by ImPat
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the salt and spices together and rub it all over the pork and let is cure for 3 to 4 hours and then wash the pork belly well and dry with paper towels and place in the fridge uncovered for at least 6 to 8 hours or overnight.
- Preheat the oven to 250°C.
- rub the skin of the pork with some oil and salt and then place the pork on a roasting tray skin side up and cook for 15 minutes.
- Lower the temperature of the oven to 150C and cook for 45 to 50 minutes to get great crackling pork belly can be finished under the grill/broiler.
- Remove the pork belly and rest for 15 minutes and then slice pork belly thinly and serve with apple sauce.
- APPLE SAUCE - Place the sugar and vinegar in a medium size saucepan and bring to the boil and then add the apples and cook until tender and then puree and add the lemon juice and set aside to cool.
Nutrition Facts : Calories 4463.6, Fat 432.2, SaturatedFat 157.4, Cholesterol 586, Sodium 28589.3, Carbohydrate 64.7, Fiber 7.7, Sugar 53.5, Protein 77.1
SPICED APPLE PORK ROAST
"I THINK what I enjoy most about Ukrainian cooking is the smells it creates. This pork roast reminds me of my mother's kitchen-it smells wonderful! My mother canned and preserved in the fall and always used applesauce to glaze the meat. That's probably why I associate the sweet aroma of this hearty stick-to-your-ribs meal with cooler weather."
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Cut slits in top of roast; insert garlic strips. Combine the flour, mustard, salt, sugar and pepper; rub over roast. Place fat side up on a rack in a roasting pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°. Combine the applesauce, brown sugar, vinegar and cloves; generously brush over roast during the last 30 minutes of baking. Let stand for 10 minutes before slicing.
Nutrition Facts :
PORK CHOPS WITH FENNEL SALT AND APPLE SALAD
Make and share this Pork Chops With Fennel Salt and Apple Salad recipe from Food.com.
Provided by gailanng
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a small frying pan over a medium heat. Dry-fry the fennel seeds for about 3 minutes or until darker and fragrant. Meanwhile, heat the grill of a barbecue over medium-high heat.
- Pound fennel seeds, salt and peppercorns with a mortar and pestle until ground coarsely. Reserve 1/2 teaspoon of the seed mixture. Spread remaining seed mixture onto a plate. Dip the chops into the mixture, coating as evenly as possible.
- Drizzle a little oil over one side of the chops and spread with the back of a spoon, being careful not to dislodge the spice mix. Place the oiled side down onto the grill, then oil the side facing up. Cook chops for 3-4 minutes. Then turn and cook for a further 3-4 minutes or until juices run clear. (This cooking time is for a fairly thick chop.) Transfer to a plate; cover loosely with foil and stand for 5 minutes.
- Slice apple finely then cut into long thin strips. Scatter over the lettuce in a bowl.
- Combine the lemon juice, 1 tablelspoon olive oil, mustard and reserved seed mixture in a jug or bowl. Whisk with a fork until well combined.
- Just before serving, drizzle dressing over the lettuce and apple; serve with the chops.
Nutrition Facts : Calories 708.8, Fat 49.5, SaturatedFat 11.9, Cholesterol 170.8, Sodium 1350.6, Carbohydrate 11.3, Fiber 3.9, Sugar 5.5, Protein 53.6
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- 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.
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