{"id":17225,"date":"2015-02-10T20:58:56","date_gmt":"2015-02-10T19:58:56","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17225"},"modified":"2015-02-10T20:58:56","modified_gmt":"2015-02-10T19:58:56","slug":"pork-roast-with-fresh-chilli-and-green-chilli-powder","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=17225","title":{"rendered":"Pork Roast with Fresh Chilli and Green Chilli Powder"},"content":{"rendered":"

\"chilliroast_\"I have never managed to make a satisfactory roast photograph and this one was particularly difficult, so if I dare showing it here, there are\u00a0important gustatory\u00a0reasons.\u00a0The crazy idea of stuffing pork with fresh chilli peppers came from my husband, who sincerely hates my beloved prune stuffed version<\/a>\u00a0and I must admit\u00a0he had a good intuition! It\u00a0might look clumsy and messy,\u00a0it might not be photogenic, but this delicious fiery roast is\u00a0a revolutionary discovery for the big chilli addicts we both are.<\/p>\n

Apart from the unusual stuffing, another novelty in\u00a0this roast was\u00a0the presence of\u00a0green chilli powder, which I happily own for the first time in my life thanks to MJ, my dear New Mexico\u00a0blogging friend<\/a>. I have been reading about green chilli powder on MJ’s\u00a0Kitchen<\/a>\u00a0for years, so when she kindly sent\u00a0me this wonderful gift (together with some other treasures I won’t mention here yet because you will all get extremely\u00a0jealous!), I jumped on the first occasion I had to use it.\u00a0If you don’t know it yet, green chilli powder (or rather\u00a0“chile” as it’s called in MJ’s region) it of course made from green (unripe) chillies and has obviously a green colour. It’s surprising not only\u00a0visually, but from the aromatic point of view. It smells incredibly fresh, it has a delicate tingling effect on nostrils\u00a0(sneezing guaranteed if you inhale too much)\u00a0and the smell is so complex, it’s\u00a0hard to believe\u00a0it comes from one ingredient only. Thank you so much, MJ, for this wonderful discovery!<\/p>\n

Replacing my usual red chilli powder with green one in my pork rub resulted in a much cleaner, more elegant and fresh result and I simply loved it! Even though slightly drier than a prune roast, this one\u00a0was amazingly good warm on an open sandwich with… pickled chilli pepper<\/a>, making\u00a0it a triple chilli treat!<\/p>\n

TIPS:\u00a0If\u00a0you use lean meat (like I do), do not expect a moist result, like in the case of prune stuffing\u00a0(though chilli does moisten the meat slightly, of course). The drier\u00a0result\u00a0is the reason why\u00a0I\u00a0preferred it sliced in a sandwich (not necessarily cold!) rather than as a part fo a warm “standard” meal.<\/p>\n

It is usually advised to roast pork for one hour per 1 kg of meat. For our everyday meals I usually buy a small piece of loin\u00a0(about 600 g), brown it first in a pan and this\u00a0process reduces also the further time of roasting. Feel free to apply your own roasting method here.<\/p>\n

Stuffing pork with anything is not difficult, though if you want to make it neatly, it might be a bit tricky with fresh chilli (it was easier to achieve a more or less aesthetic effect with prunes\u00a0for example).<\/p>\n

You can use any fresh chilli you prefer, its hotness level depending on your habit and resistance.<\/p>\n

It has nothing to do with chilli, but I strongly discourage you from stuffing pork with garlic, unless it’s a fatty meat cut and you bake it for hours. Garlic will not soften quickly (I think it needs at least two hours inside of meat or maybe more) and you will end up with harsh-tasting, tough bits of garlic in your roast (I did it once).<\/p>\n

If you want to learn more about green chile powder and its use, visit\u00a0MJ’s Kitchen<\/a>\u00a0and discover her fantastic New Mexico cuisine.<\/p>\n

Preparation: about\u00a01 hour (+ marinating time, but it’s not necessary)<\/em><\/p>\n

Ingredients (serves two – three or makes about ten big sandwiches):<\/em><\/p>\n

600 g\/about 21 oz pork loin\u00a0(or any other pork cut you prefer; the fattier, the juicier it will be)<\/em><\/p>\n

Rub:<\/em><\/p>\n

salt<\/em><\/p>\n

dried garlic powder (see the super easy home recipe here<\/a>)<\/em><\/p>\n

a very generous amount (I have used two tablespoons because the chillie was not extremely hot) of green chillie powder (of course use red one if you don’t have it, but you should probably\u00a0reduce the amounts)<\/em><\/p>\n

4- 5 long green or red (or a mixture of both) fresh chilli peppers; use medium hot chillies of you don’t support very hot food<\/em><\/p>\n

oil<\/em><\/p>\n

Start with the stuffing.<\/p>\n

First of all wear gloves to protect your skin from chillies.<\/p>\n

Remove the seeds and cut\u00a0the chillies into long thin strips (not thicker than the blade of the knife with which you will make the “tunnel” cuts)<\/p>\n

Make about 8-10 long cuts (tunnels) with a rather narrow-bladed knife inside of\u00a0your roast (lengthwise).<\/p>\n

Using your fingers stuff them with the chilli strips\u00a0(do this after each cut, so that you remember well where you did them).<\/p>\n

Leave some space at the end of the tunnels: the chilli strips will swell slightly and stick out of the roast otherwise.<\/p>\n

Rub the meat on all sides starting\u00a0with salt, then rubbing with garlic\u00a0and\u00a0then with the dried chilli powder.<\/p>\n

Put the roast into the fridge (covered or wrapped) for several hours or overnight (or even more if you wish). (You can skip this step if you are in a hurry, though the taste will not be as good).<\/p>\n

Heat the oven to 180\u00b0C.<\/p>\n

Take the meat out of the fridge about 30 minutes before browning it.<\/p>\n

Heat some oil in a pan and brown the roast on each side (about 1 minute per side).<\/p>\n

Place the roast into a greased baking tin, pour some water at the bottom (several tablespoons).<\/p>\n

Bake for about 30 minutes, pouring (use a spoon), once or twice, some of the juices on top of\u00a0the roast\u00a0(make a test after 20 minutes: if you insert a skewer the juices should be clear, without any reddish traces).<\/p>\n

Take out of the oven and make it\u00a0rest for about ten minutes\u00a0before serving.<\/p>\n

I thought it was best on an open sandwich\u00a0(warm or cold).<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I have never managed to make a satisfactory roast photograph and this one was particularly difficult, so if I dare showing it here, there are\u00a0important…<\/p>\n","protected":false},"author":1,"featured_media":17226,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[204,184],"tags":[12],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17225"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17225"}],"version-history":[{"count":12,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17225\/revisions"}],"predecessor-version":[{"id":17239,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17225\/revisions\/17239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17226"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}