The recipe of Slow-Cooked Pork with Spanish Paprika and Sweet Spices has been given by chef Peter Hoffman at the Savoy restaurant of New York City. The recipe just requires a mixture of spices, marinating for few hours and cooking. It is an easy recipe which gives surprisingly amazing results. The meat is tender, has a smooth texture and a distinguishable taste. A slow and patient cooking gives better results as the meat obtained absorbs most of the intense flavor from the mixture of spices. The dish can be served with stewed white beans, sautÃ©ed garlicky greens, or mashed potatoes. The method you are going to discover right now is an all time favorite because of its distinct flavor. To serve 6 people the recipe is a s follows.
Complexity level: Easy
Time taken: approx 2 hours
1. 3 pounds of boneless pork
2. 2 teaspoons coriander seeds
3. 2 bay leaves
4. 1 teaspoon cumin seeds
5. 8 cardamom pods
6. 1/4 cup olive oil
7. 2 star anise
8. 1 1/2 teaspoons ground fennel
9. 1 tablespoon smoked Spanish paprika
10. 5 cloves garlic, minced into a paste
11. 2 teaspoons freshly ground black pepper
12. 2 tablespoons brown sugar
1. Finely grind Coriander seeds, cumin, star anise, bay leaves and cardamom. You will have to grind them in batches to get a fine powder. Add ground fennel to the bowl of already ground spices. In a small dish measure 1/4 cup of olive oil and mix in it salt, brown sugar, ground pepper and garlic. Make a fine paste out.
2. Mix the spices and the paste properly and rubbed all over the pork roast. Make sure that you rub the mixture on the top and bottom of the roast.
3. The oven should be heated to 450 degrees in advance. Next step should be to place the oven rack in the center of the oven.
4. Oil the roasting pan with little amount of olive oil. Put the roast in a rack in a roasting pan. While placing the roast in the pan be sure that you put the fat side on the top. Now you should be ready with an oven preheated to 450 degrees. Put the roast into the oven.
5. This high temperature is suggested as it gives a tempting golden color to the roast. Put the timer in the oven for ten minutes. After ten minutes, reset the temperature of the oven to 250 degrees. Next what you are supposed to do is to cook the pork preparation for 50 to 80 minutes. By this time the meat should register 150 degrees on the meat thermometer. The thermometer should be placed in the thickest part of the meat and then allowed to rest for at least five minutes.
6. The next step in the preparation is to take out the roast from the oven and place it on a cutting board. You should cover the meat with a tin foil for next fifteen minutes. This will allow the temperature to rise for about another five degrees. Now you can slice the slow cooked pork with a sharp knife. Here you go, ready to serve the delicious slow-cooked pork with Spanish paprika and sweet spices. It is delicious and can be prepared all round the year at any occasion. Try the recipe yourself and enjoy cooking.
Is it necessary to measure the temperature of meat with a thermometer?
Some roasts are thick and short the others are thin and long, hence the cooking time will differ depending on the shape of the roast. Therefore a meat thermometer is the best way to decide and judge the right amount of time to cook or to avoid overcooking.
1. Many a times there are thin layers of fat on the side of the roast. Do not cut them off or trim them because it will help to keep the meat moist.
2. If you do not have a rack you can use tin foil to cover the meat and use it as a substitute.
Things to watch out for
Let the meat to rest for about 15 minutes before slicing it as it continues to cook even after taking out from the oven.