This recipe is from chef Vivek Surti of Tailor in Nashville, No. 7 on our Hot Ten list this year. “In India you’ll find pork dishes 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,” he says. “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.” A note from the Test Kitchen: 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.
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Roast Pork With Fennel and Apple Salad
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