Roast Pork With Fennel and Apple Salad

• portions: 8 servings

Ingrédients

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

Zest and juice of 2 limes

2 serrano or red Thai chiles, thinly sliced into rounds

Small handful of cilantro, finely chopped

Kosher salt

3 Tbsp. extra-virgin olive oil

A spice mill or mortar and pestle

Instructions

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°. Roast pork until paste is darkened and looks dried out and an instant-read thermometer inserted into the center registers 120°, 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°. 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°, 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.