9 0 ADDITIONAL REPORTING BY ELYSE INAMINE AND CARLA LALLI MUSIC
Spiced Roast Pork With
Fennel and Apple Salad
8 SERVINGS The chile paste for this pork
is added in two stages: Initially it acts
as a marinade and permeates the interior
of the roast. After a second addition
is applied, it’s roasted over high heat to
create a spicy, toasty bark.
PORK
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
4–5tsp. kosher salt, plus more
Flaky sea salt
SALAD AND ASSEMBLY
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 oilSPECIAL EQUIPMENT: A spice mill or
mortar and pestle
PORK 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.SALAD AND ASSEMBLY 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.Rose and Yogurt Panna Cotta
8 SERVINGS Including yogurt in the base
gives tang to this unconventional panna
cotta and helps offset the sweetness of
the rose syrup.½ cup raw pistachios
1 envelope unflavored powdered
gelatin (about 2½ tsp.)
1½ cups plain Greek yogurt
1 Tbsp. rose syrup
1¼ cups heavy cream, divided
½ cup sugar
1 Tbsp. basil seeds (tukmaria) or
chia seeds (optional)
½ cup golden raisins
Blackberries (for serving; optional)Preheat oven to 350°. Toast pistachios
on a rimmed baking sheet, tossing once,
until golden brown, 7–9 minutes. Let
cool, then coarsely chop. Set nuts aside.Whisk gelatin with ¼ cup water in a
small bowl to combine. Let sit 15 minutes.
Mix yogurt, rose syrup, and ½ cup
cream in a medium bowl to combine.
Heat sugar and remaining ¾ cup cream
in a small saucepan over medium, stirring
often, until mixture is hot and sugar
is dissolved, about 2 minutes. Whisk in
gelatin mixture, then pour into yogurt
mixture and whisk to combine.
Divide panna cotta mixture among
eight 4-oz. ramekins, small bowls, coffee
cups, or any small vessel you’d like to use
for serving. Place on a rimmed baking
sheet and chill until set, at least 2 hours.
If using, scoop a spoonful of basil
seeds into a small bowl; pour in water
to cover. Let sit until gelatinized, about
10 minutes.
To serve, top panna cottas with
basil seeds, raisins, a few blackberries,
if desired, and reserved pistachios.
DO AHEAD: Panna cotta (without
toppings) can be made 2 days ahead.
Cover and keep chilled.Bourbon Fruit Tea Punch
MAKES 8 Surti’s spiked fruit tea is
intentionally not too boozy, but you
can also just leave the bourbon out.6 black tea bags or 3 Tbsp. loose
black tea
½ cup sugar
¾ cup fresh orange juice
¾ cup pineapple juice
½ cup plus 2 Tbsp. fresh lemon juice
1½ cups bourbon (such as Buffalo
Trace)
Mint sprigs and lemon wheels
(for serving)Brew tea in 2 cups boiling water in a
teapot or measuring glass 5 minutes.
Remove tea bags; discard. Add sugar to
tea; stir to dissolve. Let cool 10 minutes,
then transfer to a pitcher. Add orange,
pineapple, and lemon juices and 4 cups
cold water; stir well to combine. Chill
fruit tea until cold, at least 2 hours, or
cover and chill up to 2 days.
To make cocktails, pour 1½ oz. bourbon
into each of 8 ice-filled glasses. Add
6 oz. fruit tea to each and stir to combine
(you may have tea left over). Garnish
with mint sprigs and lemon wheels.
Alternatively, combine 6 cups fruit tea
and 1½ cups bourbon in a pitcher.
Pour among 8 ice-filled glasses; garnish.