To be fair, there are a lot of random spices in my cabinet.
A) I like to eat.
B) I like to cook.
C) I like to try new foods/recipes/ingredients.
So I have a jar of star anise that I have no clue when I'll completely consume, but they're there when I need them.
Here's a recipe I ran across the other day and had all the ingredients already. Well mostly. I substituted ground cardamom for cardamom pods, fenugreek for ground fennel, and pork loin for pork shoulder. I didn't scrape the spices off and I crockpotted it instead. It was still delicious. And I finally got to use the star anise, that I forgot what I bought for in the first place.
Slow-Cooked Pork with Spanish Paprika and Sweet Spices Recipe
Serves 6
The meat has a smooth texture and distinct taste, and the slow cooking process allows the spice mixture to add intense flavor. Serve with sautéed garlicky greens, stewed white beans, or simple mashed potatoes.
Ingredients:
2 bay leaves
8 cardamom pods
2 star anise
2 teaspoons coriander seeds
1 teaspoon cumin seeds, toasted
1 1/2 teaspoons ground fennel
1/4 cup extra-virgin olive oil
1 tablespoon pimentón (smoked Spanish paprika)
2 teaspoons freshly ground black pepper
5 cloves garlic, minced into a paste
2 tablespoons brown sugar
1 tablespoon coarse salt
1 fresh 3-pound pork shoulder, preferably with the skin on
Directions
1. In a coffee grinder, process the bay leaves, cardamom, and star anise until finely ground (you may have to grind in batches) and place in a small bowl. Grind the coriander and cumin until finely ground and add to the bowl; add the ground fennel to the bowl of spices as well. Mix in the olive oil, pimentón, pepper, garlic, brown sugar, and salt, mixing well to create a paste.
2. If the pork has a skin on, score the skin with a sharp knife in 1/2-inch intervals. Rub the paste evenly on the meat. Cover and let sit in the refrigerator for at least four hours and preferably overnight.
3. Heat the oven to 450 degrees. Scrape off the extra spice rub, then put the pork on a rack in a large roasting pan, skin side up, and roast for 30 minutes. Cover the pan with foil, then turn the oven down to 300 degrees and cook for three hours. Add a bit of water in the bottom of the roasting pan, if there is no liquid, to keep the pork from drying out. Check after three hours; the pork should be fork-tender and very moist when done. If not, continue to cook until fork-tender.
4. If your pork has skin, slide the pan under the broiler for three to five minutes until the skin is crispy. If your pork doesn't have skin, remove it from the oven and allow it to rest for 10 minutes before slicing or pulling apart.
