Bon AppĂ©tit - Indian-Spiced Pork Roast with Rosemary and Onions Spicewalla Team 11/18/2020 Share Pin Tweet For the holidays, Meherwan Irani, chef at Chai Pani in Asheville, NC, makes this pork roast."I grew up in India, so my first experience with American holiday traditions was with my wifeâs family. Theyâre Jewish, but they do Christmas bigger, badder, and louder than most, not to mention their over-the-top Thanksgiving feasts. Turkeyâs hard to cook and always dry, so Iâm always thinking, what can I do thatâs as centerpiece worthy? I do crown roast with black peppercorn, fennel seed, and cumin. Itâs not that Iâm trying to Indian-ize it; my spice pantry is just four times larger than other peopleâs.â You may think that thereâs a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat. Ingredients 1 Tbsp Spicewalla black peppercorns 1 Tbsp Spicewalla fennel seed 1 tsp Spicewalla cumin seed 1 Tbsp Spicewalla crushed red pepper flakes 1 Tbsp Spicewalla spanish paprika 3 Tbsp Diamond Crystal Salt 2 8-bone racks of pork (about 4 pounds each), chine bone removed, fat trimmed ÂŒ inch thick, rib bones frenched Âœ cup coarsely chopped rosemary leaves Âœ cup plus 3 tablespoons extra-virgin olive oil 1Âœ pounds medium mixed red, white, and/or yellow onions, peeled, quartered through root end 4 Spicewalla bay leaves Shop the Recipe Paprika, Spanish $6.99 Add to Cart Red Pepper, Crushed $6.99 Add to Cart Cumin Seed $7.99 Add to Cart Fennel Seed $6.99 Sold Out Black Peppercorn, Whole $7.99 Sold Out Print Preparation Toast peppercorns, fennel seed, and cumin seed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal Salt. Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better). Let pork sit out at room temperature about 2 hours before roasting. Combine rosemary and Âœ cup oil in a small bowl; let infuse while meat is coming to room temperature. Place a rack in middle of oven and preheat to 500°. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10â15 minutes. Reduce oven temperature to 325° and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135°, 60â75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20â30 minutes. Keep oven on. Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions. Shop the Recipe Paprika, Spanish $6.99 Add to Cart Red Pepper, Crushed $6.99 Add to Cart Cumin Seed $7.99 Add to Cart Fennel Seed $6.99 Sold Out Black Peppercorn, Whole $7.99 Sold Out Entree Pork southeast-asian Winter Comments Add a Comment Name Email Message Please note, comments must be approved before they are published