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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
Kosher salt
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:

1. In a saucepan over medium-high heat, toast coriander seeds +fennel seeds + cumin seeds.
2. Use a spice grinder to coarsely grind the seeds.
3. In a small bowl, combine grinded seeds + smoked paprika + brown sugar + minced garlic.
4. Put the piece of pork on a plate and season generously with kosher salt.
5. Rub pork with the spice mixture and cover with plastic wrap.
6. Let it rest at room temperature for 1 hour, or refrigerate overnight.
7. Heat the oven to 350 F.
8. In a cast-iron pan, heat canola oil and sear the pork on all sides. Remove from the heat.
9. Slide halved shallots under the pork.
10. Roast in the oven for about 45-50 minutes (or until an instant-read thermometer inserted into thickest part of pork reads 125F).
11. Transfer the pork and shallot to a cutting pork and let it rest for 15 minutes.

To make the cilantro mojo:

1. In a saucepan over medium-high heat, toast coriander seeds + cumin seeds + cardamom seeds.
2. Use a spice grinder to finely grind the seeds.
3. In a medium bowl, combine the finely grinded seeds + cilantro + garlic + jalapeno (if using).
4. Use a fork, whisk in olive oil.
5. Season with kosher salt to taste.

To serve:

1. Thinly slice the pork.
2. Serve with cilantro mojo (and a lemon-based salad)