87
“In India you’ll find pork dishes—for example, sorpotel, a stew made with
a spice paste—in Roman Catholic areas, like Goa. When I think of pork in
America, my mind goes to barbecue: rubbed with spices, cooked low and
slow, and served with slaw. I give this pork the Goa spice treatment,
roast it, and reinforce the flavors of the marinade (it’s got both fennel and
coriander seeds) with our version of slaw, which has fennel and cilantro.”
COURSE 3
THE ROAST
WITH
THE MOST
SPICED ROAST
PORK WITH FENNEL
AND APPLE SALAD
P. 90
