Spiced roast pork with fennel and apple salad

Delight your taste buds with a flavorful spiced roast pork salad featuring the perfect balance of fennel and apple. A culinary masterpiece awaits!

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

Instructions:

1. Toast chilies, star anise, fennel seeds, coriander seeds, cumin seeds, peppercorns, and cloves in a dry small skillet over medium heat, stirring occasionally, until they become slightly darkened and release a fragrant aroma, which should take about 2 minutes. Allow the mixture to cool. Keep aside a quarter of the spice blend for later use.
2. Combine garlic, vinegar, quarter cup of oil, and quarter cup of water in a blender and blend until the mixture is smooth. Add the rest of the toasted spices and continue blending, adding small amounts of water if necessary to facilitate blending, until the chili paste reaches a mostly smooth consistency; a bit of texture is acceptable.
3. Season the pork with one teaspoon of kosher salt per pound (refer to the weight indicated on the butcher's sticker on the packaging). Coat the pork with half of the chili paste; place it on a wire rack inside a rimmed baking sheet or roasting pan and let it sit at room temperature for at least 2 hours, or cover and refrigerate for up to 12 hours.
4. Grind the reserved spice mix finely using a spice mill or mortar and pestle. Transfer the ground spices to a small skillet and mix in the remaining quarter cup of oil. Cook over medium heat, stirring constantly, until the spices darken slightly and become fragrant, which usually takes about 1 minute. Let the spiced oil cool, then store it in an airtight container. Cover and set it aside.
5. Preheat the oven to 275°F. Roast the pork until the paste darkens, looks dried out, and an instant-read thermometer inserted into the center shows 120°F, which typically takes 1.5 to 2 hours, depending on the size. Remember to check the temperature in different parts of the roast as there may be variations in thickness. Allow the pork to rest for 2 hours.
6. Preheat the oven to 500°F. Rub the pork with the reserved chili paste and roast until a flavorful crust forms from the marinade and an instant-read thermometer reads 130°F when inserted into the thickest part, usually 8 to 12 minutes. Transfer the pork to a cutting board and let it rest for 15 minutes. Slice thinly and move to a serving platter. Drizzle the reserved spiced oil over the pork and sprinkle with sea salt.
7. Combine fennel bulb and fronds, apple, lime zest and juice, chilies, and cilantro in a large bowl; season the salad with salt. Drizzle olive oil over the salad and toss to coat. Serve the pork alongside the salad.

Summary:

• Calories: 5683 kcal
• Fat: 442 g
• Protein: 291 g
• Carbs: 149 g
• Potassium: 9334 mg
• Magnesium: 695 mg