Spiced Roast Pork With Fennel and Apple Salad

So I actually didn't make this pork, but I made the fennel and apple salad to go with pork chops I grilled, and let me tell you, move over apple sauce, apple fennel salad is my new go-to pork chop condiment. ~Yes, I do consider myself an adult, and yes, I enjoy apple sauce with my pork chops.~ Anyways, my mom on the other, made the pork for my brother and his girlfriend and they all said it was amazing with the salad. Moral of this text blurb: don't be ashamed of your food pairings and this apple and fennel salad is good with anything. Enjoy!



  • 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
  • 4–5 tsp. 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 oil

Special Equipment

  • A spice mill or mortar and pestle



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.

← Previous Recipe Next Recipe →

Comments 0

Leave a comment

Please note, comments must be approved before they are published

These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

Submit A Recipe
Recent Recipes
View All Recipes
Something went wrong, please contact us!