Name: Spiced Roast Pork with Fennel and Apple Salad
Yield: 8 servings
Ingredients: 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; 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; A spice mill or mortar and pestle

A slice of roasted pork shoulder dressed in a sauce of whole seeds beside a fennel slaw.

Photo by Marcus Nilsson

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.

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