Spicy Pork Roast with Leeks and Potatoes
This is the first meal of my 2019 Cookery Project — Spicy Pork Roast with Leeks and Potatoes. And Garlic and Kale. And the contents of a small spice rack. There’s a lot going on here.
It’s probably the last Cookery Project plate I’ll be posting until late February. The various Washington-area Restaurant Weeks start tomorrow and run through most of January. Shortly thereafter, I’m making an excursion to Charleston, SC, a city that shows up on most of those “Top Ten US Cities for Dining” surveys. I’ve never visited before, but I’ve got a little list….
So I’ll be eating well, but cooking little these next few weeks.
I got the recipe for this dish from Bon Appétit. It takes two or three days to put it all together.
What gives this pork roast its kick comes from the blend of spices that you put on the pork. I started by toasting black peppercorns and fennel seeds, then blending them with red pepper flakes and cinnamon with a mortar and pestle. (I didn’t own a mortar and pestle before I decided to try this recipe, but, fortunately, the DC area is rich in 24-hour mortar and pestle stores. It’s something we’re known for.)
I covered the pork with the ground spices, sealed it in plastic wrap, and refrigerated overnight.
The rest was easy. The next day, I halved a mix of small red, white, and purple potatoes, cut some leeks into rounds, and sliced six garlic heads in half, crosswise, and, yes that’s full garlic heads, not garlic cloves. They filled the bottom of a big roasting pan. While I was chopping away at the vegetables, I also cooked half a head of garlic and a few sprigs of thyme in butter.
I put the pork on top of the vegetables, basted it with the melted garlic butter, and roasted the whole thing at a low heat. After a couple of hours, I removed the pork and let it rest on a platter. (This was easily the best-rested pork roast in America,)
Final steps: I raised the oven temperature to 500° and added some apple cider vinegar and a lot of shredded kale to the roaster. The well-rested pork when back on top. A half hour later, it was golden brown and beautiful.
After a final 20-minute rest, it was ready to eat.
Meal prep took forever, and there was a lot of stop-and-go action, but the result was well worth the effort.
2019 is off to a good start.
★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.