Fennel and Chili-Rubbed Pork Roast
Recipe GLPRf53c467f20c7d4
A striking centerpiece featuring a bone-in pork roast coated with an aromatic blend of toasted fennel seeds and red chili flakes. The meat is slow-roasted until tender, then the ribs are separated and crisped in a hot oven for textural contrast. Serve the succulent pork loin slices alongside the caramelized ribs for a restaurant-quality meal.
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Ingredients
5 pounds pork bone-in ribeye or loin roast
Sea salt, to taste
1/3 cup fennel seed, toasted
1 1/2 tablespoon red chili flakes, toasted
2 tablespoons olive oil
Directions
Preheat your oven to 375 degrees F. Pat the pork roast dry and season it evenly all over with sea salt. In a food processor, pulse the toasted fennel seeds and toasted red chili flakes together until coarsely ground. Rub this spice blend evenly across all surfaces of the roast, then gently tap off any excess that doesn't adhere.
Set the seasoned roast bone side up on a roasting rack fitted inside a roasting pan. Pour about 1/2 cup of water into the bottom of the pan. Transfer to the oven and roast for approximately 1 1/2 hours (roughly 20 minutes per pound), until the internal temperature at the thickest part reaches 145 degrees F. Remove from the oven and let the roast rest undisturbed for 10 minutes.
Increase the oven temperature to 500 degrees F. Once rested, carefully separate the ribs from the loin by cutting along the bones. Cut the rib section into individual ribs. Arrange the ribs cut side up on a sheet tray, drizzle lightly with olive oil, and return to the hot oven for about 5 minutes until the cut surfaces turn golden and crispy. Slice the loin into portions and serve alongside the crisped ribs.
