Whether it’s an entire spit-roasted pig or the more accessible skillet-braised shoulder, pork frequently is the focus of feasts during religious festivals in Bali, a pocket of Hindu tradition in majority-Muslim Indonesia.
One particularly delicious dish is babi guling, a fork-tender pig roast seasoned with a long list of spices and aromatics.
For the version in our book COOKish, which limits recipes to just six ingredients without sacrificing flavour, we used one of our favourite spice cabinet shortcuts — the blend garam masala, which includes cumin, cardamom, cinnamon, mace, black pepper, coriander and sometimes more.
Adding turmeric and lemongrass layers in more complexity.
We start by making a paste with the lemongrass, shallots and turmeric, then add the spice blend and brown sugar, which adds a sweetness that balances all the spice and helps with browning in the oven.
The paste gets rubbed into all the nooks and crannies of the meat, helping flavour penetrate beyond the surface.
Leaving the fat on the surface of the pork roast — but scoring it with a knife — creates a surface to which the seasoning paste can adhere.
For easy clean-up, line the baking sheet with foil before setting the roast on top.
Roasted Pork Shoulder with Turmeric and Lemon Grass
Start to finish: 4¾ hours (20 minutes active)
Servings: 8 to 10
4 medium shallots, peeled and quartered
3 lemongrass stalks, dry outer layers discarded, trimmed to bottom 6 inches and cut into 1-inch lengths
3 tbsps packed brown sugar
2 tbsps neutral oil
1 tbsp garam masala
1 tbsp ground turmeric
Kosher salt and ground black pepper
5-lb boneless pork shoulder roast, untrimmed
Method
Heat the oven to 300°F. In a food processor, process the shallots, lemongrass, sugar, oil, garam masala, turmeric, 1 tablespoon salt and 2 teaspoons pepper to form a paste. With a knife, score a crosshatch pattern into the surface fat on top of the roast. Rub the paste onto all sides of the roast and into the cuts. Place the pork fat-side up on a rimmed baking sheet and roast until the centre reaches 195°F, about 4 hours. Let rest for 30 minutes, then cut into slices for serving.
Optional garnish: Thinly sliced scallions OR chopped fresh cilantro OR lime wedges OR sambal OR a combination.
By Christopher Kimball
"aromatic" - Google News
December 04, 2021 at 04:57AM
https://ift.tt/3ppHhzD
Aromatic spice paste enlivens Balinese pork | Loop Jamaica - Loop News Jamaica
"aromatic" - Google News
https://ift.tt/2A2dLdj
https://ift.tt/3b8aPsv
Bagikan Berita Ini
0 Response to "Aromatic spice paste enlivens Balinese pork | Loop Jamaica - Loop News Jamaica"
Post a Comment