Indian-Spiced Pork Roast with Rosemary and Onions

Ingredients for Indian-Spiced Pork Roast with Rosemary and Onions

• 1 cucharada de granos de pimienta negra

• 1 cucharada de semillas de hinojo

• 1 cucharadita de semillas de comino

• 1 cucharada de hojuelas de pimiento rojo triturado

• 1 cucharada de pimentón

• 45ml Diamond Crystal or 1 tablespoon plus 2 1/4 teaspoons Morton kosher salt, plus more

• 2 (8-bone) racks of pork (about 1.8kg each), chine bone removed, fat trimmed 1/4-inch thick, rib bones frenched

• 1/2 cup coarsely chopped rosemary leaves

• 1/2 cup plus 45ml extra-virgin olive oil

• 675g medium mixed red, white, and/or yellow onions, peeled, quartered through root end

• 4 hojas de laurel

• Un molinillo de especias o un mortero y mano

How to make Indian-Spiced Pork Roast with Rosemary and Onions

Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 45ml Diamond Crystal or 1 tablespoon plus 2 1/4 teaspoons Morton kosher salt.

Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavour, longer is better).

Let pork sit out at room temperature about 2 hours before roasting.

Combine rosemary and 120ml oil in a small bowl; let infuse while meat is coming to room temperature.

Place a rack in middle of oven and preheat to 260°C. Toss onions and bay leaves with remaining 45ml oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10–15 minutes. Reduce oven temperature to 163°C and continue roasting pork and onions until an instant-read thermometer inserted into the centre of meat registers 57°C, 60–75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20–30 minutes. Keep oven on.

Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.

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