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Courtesy of 6-year-old…
Roast pork with cilantro mojo
(Adapted from Saveur)
Serving 8 as main dish
For the pork:
1.5 tbs coriander seeds
2 tsp fennel seeds
1.5 tsp cumin seeds
3 tbs smoked paprika
2 tbs brown sugar
3 garlic cloves (peeled, minced)
1 piece (about 5-lb) trimmed, boneless pork shoulder
6 shallots (unpeeled, halved)
2 tbs canola oil
For the cilantro mojo:
1 tsp coriander seeds
1/2 tsp cumin seeds
1 green cardamom pod (peeled, keep the seeds only)
1/2 bunch fresh cilantro (minced)
2 cloves garlic (peeled, minced)
1 jalapeno, optional (stemmed, seeded, minced)
3/4 cup extra-virgin olive oil
Kosher salt to taste
To roast the pork:
- In a saucepan over medium-high heat, toast coriander seeds +fennel seeds + cumin seeds.
- Use a spice grinder to coarsely grind the seeds.
- In a small bowl, combine grinded seeds + smoked paprika + brown sugar + minced garlic.
- Put the piece of pork on a plate and season generously with kosher salt.
- Rub pork with the spice mixture and cover with plastic wrap.
- Let it rest at room temperature for 1 hour, or refrigerate overnight.
- Heat the oven to 350 F.
- In a cast-iron pan, heat canola oil and sear the pork on all sides. Remove from the heat.
- Slide halved shallots under the pork.
- Roast in the oven for about 45-50 minutes (or until an instant-read thermometer inserted into thickest part of pork reads 125F).
- Transfer the pork and shallot to a cutting pork and let it rest for 15 minutes.
To make the cilantro mojo:
- In a saucepan over medium-high heat, toast coriander seeds + cumin seeds + cardamom seeds.
- Use a spice grinder to finely grind the seeds.
- In a medium bowl, combine the finely grinded seeds + cilantro + garlic + jalapeno (if using).
- Use a fork, whisk in olive oil.
- Season with kosher salt to taste.
- Thinly slice the pork.
- Serve with cilantro mojo (and a lemon-based salad)