Spiced Roast Pork with Fennel and Apple Salad
Spiced Roast Pork with Fennel and Apple Salad is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.