The Art of Roasting Pork with Spicy Flair

As I began to prepare my Serrano's pepper for the recipe, I couldn't help but think about how different this dish was from others I had cooked before. The Serrano's pepper is known for its intense heat, and I knew that I would have to take precautions when handling it. "Definitely more seedy towards the top," my friend advised me, a warning that I took to heart as I carefully seeded the pepper.

I then turned my attention to the pork shoulder, which was to be seasoned with a blend of spices, including cumin, coriander, and chili powder. The VEX food blog had suggested using this seasoning mix, and I was eager to see how it would turn out. "It's hot though," I warned myself as I applied the spice blend to the pork, making sure to coat it evenly.

As I placed the pork in the oven, I couldn't help but feel a sense of anticipation. The recipe promised a flavorful and spicy dish, and I was excited to see how it would all come together. "Smokiness is happening from pieces of the spice crust that hit the pan," I thought to myself as I rotated the pork after eight minutes, adding an extra layer of depth to the dish.

The result was nothing short of spectacular. The pork was crispy on the outside and juicy on the inside, with a beautiful marbling of fat throughout. "Delicious crust management very juicy mmm do you see these little crunchy crispy bits delish," I thought as I sliced into the pork, admiring its appearance.

But the true star of the dish was the accompanying fennel apple slaw. Made with fresh fennel, crisp apple, and a tangy dressing, it provided a beautiful contrast to the rich flavors of the pork. "Pretty and then we have our fresh and crunchy sweet and spicy herbal slaw fennel apple slaw at the restaurant vivex gives everybody a serving of pork and a little bit of salad to the side," I noted as I assembled the dish.

The final result was nothing short of stunning. The combination of flavors and textures was a true delight, with each bite showcasing the perfect balance between spicy and sweet. As I took my first bite, I couldn't help but think that this recipe was truly something special. "Vivec 13 spiced roast pork with fennel apple salad it's from the October issue of Bon Appetit magazine and I love this recipe," I said to myself, already planning when I would cook it again.

As I looked at my finished dish, I couldn't help but think about the importance of balance in cooking. The Serrano's pepper added a surprising kick to the dish, while the fennel and apple provided a refreshing contrast. "But if it's like it shouldn't you think it's just cumin yeah I'm like it's too much sorry," I noted to myself as I considered whether the heat was balanced with the other flavors.

Despite any minor reservations I had about the recipe, I knew that it was truly something special. The combination of flavors and textures was a true delight, and I couldn't wait to share it with my friends and family. "I don't know what to say so I like that the VEX food has this like many different layers of flavor kind of coming back over in this really cool way," I said to myself as I looked at the finished dish, admiring its complexity.

The use of a reamer to juice citrus was also something that caught my attention. "I just like a reamer I don't know what to say so I like that the VEX food has this like many different layers of flavor kind of coming back over in this really cool way," I noted as I considered the technique.

In the end, the dish was a true success. The combination of flavors and textures was a delight, and I couldn't wait to share it with others. As I finished the article, I couldn't help but think about the importance of taking risks in cooking. "I didn't know there was an R there I call them good shape," I said to myself as I looked at my finished dish, admiring its appearance.

Cheese is also a topic that brings back memories for me. I have two boys and they are always asking me about cheese. "What's the best kind of cheese?" they ask me. And I have to say, I love cheese almost as much as I love cooking. "You know those ponytail holders that have like the fabric around them oh maybe they are I have two boys so what they were are they scrunchies really," I thought to myself as I remembered my own childhood experiences with cheese.

In conclusion, the art of roasting pork with spicy flair is a true delight. With its combination of flavors and textures, it's a dish that will leave you wanting more. And with the use of techniques such as reaming citrus and balancing heat with other flavors, it's a recipe that's sure to impress even the most discerning palates.

"WEBVTTKind: captionsLanguage: enI'm just Franz Aang I love a good frond you know you can't have enough good fronds okay Carla I'm here in the Bon Apetit Test Kitchen and today I am making vivec surtees spiced roast pork with chili paste it is delicious vivex Aarti is a chef of a restaurant called Taylor in Nashville Tennessee couple months ago I had the opportunity to go down there and actually get to cook with him and not just with him but with his lovely parents in their home and the VEX restaurant is really about the flavors of the Indian food that he grew up eating his parents did not cook meat in the house so when we were cooking together at his parents house we cook the pork outside on the grill the actual recipe that he uses in the restaurant is made in the oven so that's the one I'm going to show you today it starts with this incredible really layered fragrant chili paste that is not just chilies it's much more nuanced than that so one of the first things I never worked with these before these are Kashmiri chilies they're not super spicy so you can use a lot of them I think there's yeah 15 of them in this recipe this is whole fennel seeds whole coriander seed cumin seeds going in whole star anise which I love the smell of I'm going to crush them up a little bit so I can enjoy the aroma our recipe calls for five whole star anise which is um this is a whole one this is a really perfect one a whole clove whole peppercorn Tellicherry which is the most common one so it's pretty easy to find so that would be the preference and then all of these spices before I do anything with them I'm gonna dry toast them over medium medium-high heat just to really get the flavors going so we can go over to the stove when you heat spices up like this and you got to keep things moving they're gonna darken a little bit they're gonna become much more fragrant and then they'll get more brittle so that's what's going on here seeing a little smoky things are popping one of the cloves just like puffed up and that's it folks I don't want it to go too far and I really don't want to burn stuff I just want to bloom the spices smells delicious right - cumin I'm sensitive to clove yeah I smelled the clove first I like cumin that's funny he gave cumin and personality this is the only tricky bit you have to set aside a quarter of this before it goes in the blender so this entire toasted spice mix is going to go it's gonna become a chili paste half of which goes on the pork at the beginning half of which goes on at the end but a quarter of this turns into a chili oil so I guess I just have to eyeball it which I'm really terrible at a quarter well it was 15 chilies so let's get those out first say four no this is really hard all right that's a quarter should we call it back great Oh check the old a brand hi how are you I wanted you to see the production I'm sorry you couldn't be here can you talk about like why if you're gonna put everything in the oven anyway why do you need to toast the spices before you make the chili paste all the essential woods taste right and so if it's untested before it goes into the marinade when it's all blended all right if anything comes up I'm gonna give you another call hey enjoy your day so and so he did talk about having really nice fresh beautiful garlic so that's going in all of these spices success cider vinegar good old water and some oil and beautiful color and it will definitely add color to the pork when I was with him I remember him saying like you want to get it pretty well ground so that everything is combined but a little bit of variance and the texture is okay so don't freak out if there's some texture he actually liked the idea that you might get some bites that have a little bit of coarseness or get a little pop of fennel seed not cumin seed because that would be just overwhelming for Andy all right the first thing before I add the spices I'm going to add kosher salt don't you wish they would invent a blender thing we're like you had the blade somehow goes away it's just so in the way it's unbelievable I think you want to put your hand down there don't do that no no siree Bob so I didn't have time to season it ahead but Denise did oh my god amazing okay overnight chili rub sits nothing really changes the color changes a little bit you don't even have to cover it you can put it right on the thing that you're gonna roast it on later and this is not a roasting pan this is just a wire rack set inside of a rimmed baking sheet and it's nice that there's no walls on the rim baking sheet because that means that the heat is gonna get all around instead of kind of protecting it with the sidewalls okie dokie the goal for the initial cook time of the pork is to get the internal temperature to 120 degrees I'm gonna use this bias grinder to make the chili oil which involves finely grinding fine grind but if you didn't have one of course you have mortar and pestle right like Andy there you go I have a more impressive that Andy gave me the first year that you worked here yeah but as small as slightly I think mine's a little smaller and I use it all the time and whenever I use it I think of Andy because it was so sweet he gave me a present the first year he works at VA and never since here's the skillet from before I don't know the recipe says small I'm gonna see what happens I'm gonna add the oil since these spices are already ground they've got like all of their surface area is exposed if you were to finely grind and then go into the oven they could burn we're sort of toasting the spices again but this time in the sort of protective and surrounding atmosphere of the oil and it's really about seasoning oil at this point okay delish getting it out of there mmm and we got smells really roasty-toasty now all right so the foam will kind of dissipate as this cools down but you can see this like pretty incredible color of the oil it looks really good and we do want the roast to rest for two hours before we increase the temperature and this will give the meat a chance for all the juices to disperse it'll cool down it'll be evenly the same temp all the way through so make your salad in the meantime one of the things I like about this recipe is you use the fronds in addition to the bowl but I'll use part of the stem too as long as it's not too woody I'm just fronds inge tear these up a little bit I'll have a good frond you know I think these guys off usually with the fennel one of the outer guys is gonna be a little woody so recipe says thinly sliced if you have mandolin this is a good time to use it if you don't just use a knife feel good about that but I don't want to waste it and now I'm turning it the other way then the other way get some rounds oh my god I just hit hit the cutting board and scatter our only chance run fellas I feel like vivec did this in quarters but this is what happens when you contribute a recipe to Bon Appetit the test kitchens gonna do what they're gonna do and then the people at home I mean you guys get to do whatever you want it's your own house and you just got to live with that delicious hunting crash also the benefit of amazing Apple marketing I mean what a name right Honey Crisp I really love this it gives it a lot of brightness and it's just something to think about anytime you're using the juice of a citrus in a salad ask yourself would this be delicious with a little bit of the zest and probably well so why not just go for it toss everybody together but don't get rough with anybody because we don't want all their juices and cell walls breaking clean kitchen towel or a paper towel apparently Americans use more paper towel than anybody else in the world do one of these fold that over and then I would put that back in the fridge and just hang on oh I forgot the Serrano's need the Serrano's Serrano's can be very hot so the Vechten say to seed them which we don't have to do but if you're a spice sensi definitely pop some of those seeds out but definitely more seedy towards the top the last time I did this it was a very spicy pepper why do I keep doing this it's really hot I shan't to it again it's very spicy all right so that might be enough for you of the one a lot of them yeah it's it's a lot it's good though I mean here's my Apple Sweden's budget I think it kind of works I mean if you know that you hate spice obviously don't do it it's hot though holy starting to sweat a little bit okay so tough did you know how tough I was Tommy that's why I'm Justine Apple toughen up kid splash some cold water on her face all right this guy's cool super in a cool so remaining half of chili paste going over it's gonna feel like a lot and it is it's kind of the whole point crust management okie-dokie we're like eight minutes in and I'm just rotating this guy smokiness is happening from pieces of the spice crust that hit the pan and those are smoking but the actual pork is not so I just turned it over so the part that was under is over and gonna go for a few more minutes oh yeah there she is oh yeah really Brown but not burned the red color of that spice mix is still there gorgeous on all sides it's gonna rest a little bit longer not nearly as long as it rested for the first time but just until it's cooled enough to handle till we stop smoking and then we'll make the salad and it's gonna be delicious chill okay all right I'm gonna finish the salad this is olive oil and we have the limes that we zested and this is going over the fennel the apple the fennel frond and the stems and the rather hot serrano so we've had a lot of arguments about the best way to juice some citrus and I just like a reamer I don't know what to say so I like that the VEX food has this like many different layers of flavor kind of coming back over in this really cool way and it just makes sense like you can understand how it's going to taste good together because those all of those flavors are related so the technique is super approachable and then the payoff is huge and that's like my favorite kind of recipe oh yeah all right so I'm gonna slice the pork delicious crust management very juicy mmm do you see these little crunchy crispy bits delish see you can see the different muscle groups in the shoulder and like this is really beautiful piece of pork it's got very gorgeous marbling and it's okay to have pork a little bit pink guys we've been cooking our pork to 165 and we just don't need to be doing that the outside of the pork got a ton of seasoning and attention the inside not so much so we're gonna season the inside and this doesn't have salt either but it does have an exceptional amount of chili flavor and oil so pretty and then we have our fresh and crunchy sweet and spicy herbal slaw fennel apple slaw at the restaurant vivec gives everybody a serving of pork and a little bit of salad to the side all right this is vivex 13 spiced roast pork with fennel apple salad it's from the October issue of Bon Appetit magazine and I love this recipe I hope you make it hmm I for some reason I thought it was gonna be a lot hotter it's my same but just like all the different spices like the cumin there is do you lay I'm not bothered by it is if it's like it shouldn't you think it's just cumin yeah I'm like it's too much sorry it needs to be combined with at this place I really like the fennel and the coriander and the chili flavor with the part that's so good yeah the surprise heat is actually from this out no this is the spicy stuff it's too Serrano's and he doesn't say to take the seats out so oh you know go for it buyer beware nice combo good fall - mm-hmm I know why didn't I invent scrunchies good cheese yes there's still time risk good cheese you know those ponytail holders that have like the fabric around them oh maybe they are I have two boys so what they were are they scrunchies really oh I didn't know there was an R there I call them good shapeI'm just Franz Aang I love a good frond you know you can't have enough good fronds okay Carla I'm here in the Bon Apetit Test Kitchen and today I am making vivec surtees spiced roast pork with chili paste it is delicious vivex Aarti is a chef of a restaurant called Taylor in Nashville Tennessee couple months ago I had the opportunity to go down there and actually get to cook with him and not just with him but with his lovely parents in their home and the VEX restaurant is really about the flavors of the Indian food that he grew up eating his parents did not cook meat in the house so when we were cooking together at his parents house we cook the pork outside on the grill the actual recipe that he uses in the restaurant is made in the oven so that's the one I'm going to show you today it starts with this incredible really layered fragrant chili paste that is not just chilies it's much more nuanced than that so one of the first things I never worked with these before these are Kashmiri chilies they're not super spicy so you can use a lot of them I think there's yeah 15 of them in this recipe this is whole fennel seeds whole coriander seed cumin seeds going in whole star anise which I love the smell of I'm going to crush them up a little bit so I can enjoy the aroma our recipe calls for five whole star anise which is um this is a whole one this is a really perfect one a whole clove whole peppercorn Tellicherry which is the most common one so it's pretty easy to find so that would be the preference and then all of these spices before I do anything with them I'm gonna dry toast them over medium medium-high heat just to really get the flavors going so we can go over to the stove when you heat spices up like this and you got to keep things moving they're gonna darken a little bit they're gonna become much more fragrant and then they'll get more brittle so that's what's going on here seeing a little smoky things are popping one of the cloves just like puffed up and that's it folks I don't want it to go too far and I really don't want to burn stuff I just want to bloom the spices smells delicious right - cumin I'm sensitive to clove yeah I smelled the clove first I like cumin that's funny he gave cumin and personality this is the only tricky bit you have to set aside a quarter of this before it goes in the blender so this entire toasted spice mix is going to go it's gonna become a chili paste half of which goes on the pork at the beginning half of which goes on at the end but a quarter of this turns into a chili oil so I guess I just have to eyeball it which I'm really terrible at a quarter well it was 15 chilies so let's get those out first say four no this is really hard all right that's a quarter should we call it back great Oh check the old a brand hi how are you I wanted you to see the production I'm sorry you couldn't be here can you talk about like why if you're gonna put everything in the oven anyway why do you need to toast the spices before you make the chili paste all the essential woods taste right and so if it's untested before it goes into the marinade when it's all blended all right if anything comes up I'm gonna give you another call hey enjoy your day so and so he did talk about having really nice fresh beautiful garlic so that's going in all of these spices success cider vinegar good old water and some oil and beautiful color and it will definitely add color to the pork when I was with him I remember him saying like you want to get it pretty well ground so that everything is combined but a little bit of variance and the texture is okay so don't freak out if there's some texture he actually liked the idea that you might get some bites that have a little bit of coarseness or get a little pop of fennel seed not cumin seed because that would be just overwhelming for Andy all right the first thing before I add the spices I'm going to add kosher salt don't you wish they would invent a blender thing we're like you had the blade somehow goes away it's just so in the way it's unbelievable I think you want to put your hand down there don't do that no no siree Bob so I didn't have time to season it ahead but Denise did oh my god amazing okay overnight chili rub sits nothing really changes the color changes a little bit you don't even have to cover it you can put it right on the thing that you're gonna roast it on later and this is not a roasting pan this is just a wire rack set inside of a rimmed baking sheet and it's nice that there's no walls on the rim baking sheet because that means that the heat is gonna get all around instead of kind of protecting it with the sidewalls okie dokie the goal for the initial cook time of the pork is to get the internal temperature to 120 degrees I'm gonna use this bias grinder to make the chili oil which involves finely grinding fine grind but if you didn't have one of course you have mortar and pestle right like Andy there you go I have a more impressive that Andy gave me the first year that you worked here yeah but as small as slightly I think mine's a little smaller and I use it all the time and whenever I use it I think of Andy because it was so sweet he gave me a present the first year he works at VA and never since here's the skillet from before I don't know the recipe says small I'm gonna see what happens I'm gonna add the oil since these spices are already ground they've got like all of their surface area is exposed if you were to finely grind and then go into the oven they could burn we're sort of toasting the spices again but this time in the sort of protective and surrounding atmosphere of the oil and it's really about seasoning oil at this point okay delish getting it out of there mmm and we got smells really roasty-toasty now all right so the foam will kind of dissipate as this cools down but you can see this like pretty incredible color of the oil it looks really good and we do want the roast to rest for two hours before we increase the temperature and this will give the meat a chance for all the juices to disperse it'll cool down it'll be evenly the same temp all the way through so make your salad in the meantime one of the things I like about this recipe is you use the fronds in addition to the bowl but I'll use part of the stem too as long as it's not too woody I'm just fronds inge tear these up a little bit I'll have a good frond you know I think these guys off usually with the fennel one of the outer guys is gonna be a little woody so recipe says thinly sliced if you have mandolin this is a good time to use it if you don't just use a knife feel good about that but I don't want to waste it and now I'm turning it the other way then the other way get some rounds oh my god I just hit hit the cutting board and scatter our only chance run fellas I feel like vivec did this in quarters but this is what happens when you contribute a recipe to Bon Appetit the test kitchens gonna do what they're gonna do and then the people at home I mean you guys get to do whatever you want it's your own house and you just got to live with that delicious hunting crash also the benefit of amazing Apple marketing I mean what a name right Honey Crisp I really love this it gives it a lot of brightness and it's just something to think about anytime you're using the juice of a citrus in a salad ask yourself would this be delicious with a little bit of the zest and probably well so why not just go for it toss everybody together but don't get rough with anybody because we don't want all their juices and cell walls breaking clean kitchen towel or a paper towel apparently Americans use more paper towel than anybody else in the world do one of these fold that over and then I would put that back in the fridge and just hang on oh I forgot the Serrano's need the Serrano's Serrano's can be very hot so the Vechten say to seed them which we don't have to do but if you're a spice sensi definitely pop some of those seeds out but definitely more seedy towards the top the last time I did this it was a very spicy pepper why do I keep doing this it's really hot I shan't to it again it's very spicy all right so that might be enough for you of the one a lot of them yeah it's it's a lot it's good though I mean here's my Apple Sweden's budget I think it kind of works I mean if you know that you hate spice obviously don't do it it's hot though holy starting to sweat a little bit okay so tough did you know how tough I was Tommy that's why I'm Justine Apple toughen up kid splash some cold water on her face all right this guy's cool super in a cool so remaining half of chili paste going over it's gonna feel like a lot and it is it's kind of the whole point crust management okie-dokie we're like eight minutes in and I'm just rotating this guy smokiness is happening from pieces of the spice crust that hit the pan and those are smoking but the actual pork is not so I just turned it over so the part that was under is over and gonna go for a few more minutes oh yeah there she is oh yeah really Brown but not burned the red color of that spice mix is still there gorgeous on all sides it's gonna rest a little bit longer not nearly as long as it rested for the first time but just until it's cooled enough to handle till we stop smoking and then we'll make the salad and it's gonna be delicious chill okay all right I'm gonna finish the salad this is olive oil and we have the limes that we zested and this is going over the fennel the apple the fennel frond and the stems and the rather hot serrano so we've had a lot of arguments about the best way to juice some citrus and I just like a reamer I don't know what to say so I like that the VEX food has this like many different layers of flavor kind of coming back over in this really cool way and it just makes sense like you can understand how it's going to taste good together because those all of those flavors are related so the technique is super approachable and then the payoff is huge and that's like my favorite kind of recipe oh yeah all right so I'm gonna slice the pork delicious crust management very juicy mmm do you see these little crunchy crispy bits delish see you can see the different muscle groups in the shoulder and like this is really beautiful piece of pork it's got very gorgeous marbling and it's okay to have pork a little bit pink guys we've been cooking our pork to 165 and we just don't need to be doing that the outside of the pork got a ton of seasoning and attention the inside not so much so we're gonna season the inside and this doesn't have salt either but it does have an exceptional amount of chili flavor and oil so pretty and then we have our fresh and crunchy sweet and spicy herbal slaw fennel apple slaw at the restaurant vivec gives everybody a serving of pork and a little bit of salad to the side all right this is vivex 13 spiced roast pork with fennel apple salad it's from the October issue of Bon Appetit magazine and I love this recipe I hope you make it hmm I for some reason I thought it was gonna be a lot hotter it's my same but just like all the different spices like the cumin there is do you lay I'm not bothered by it is if it's like it shouldn't you think it's just cumin yeah I'm like it's too much sorry it needs to be combined with at this place I really like the fennel and the coriander and the chili flavor with the part that's so good yeah the surprise heat is actually from this out no this is the spicy stuff it's too Serrano's and he doesn't say to take the seats out so oh you know go for it buyer beware nice combo good fall - mm-hmm I know why didn't I invent scrunchies good cheese yes there's still time risk good cheese you know those ponytail holders that have like the fabric around them oh maybe they are I have two boys so what they were are they scrunchies really oh I didn't know there was an R there I call them good shape\n"