Recipes

First published in Great Britain in 2015 by Mitchell Beazley.

MEAT
"I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and
some balsamic for tang. A very successful encounter."

SERVES 4 TO 6
2. lb to 3 lb 2 oz rindlesss pork loin
1/2 cup honey
1/2 cup soft dark brown sugar
2 3/4 oz amchur powder (dried mango powder)
3 1/2 oz fresh ginger root, peeled and grated
2 fresh red chiles, seeded and sliced
5 apples
5 dried dates, pitted
2 large red onions, thickly sliced
1 cup balsamic vinegar
3 cinnamon sticks

Preheat the oven to 425° F.
Score the fat layer on the pork in a criss-cross pattern,
trying not to cut into the meat. Set aside.
In a bowl, combine the honey, brown sugar, mango powder,
ginger, and chiles and stir to combine. Rub this mixture
into the pork, massaging it all over to distribute it evenly.
Core the apples and stuff with the dates. Set aside.
Arrange the onion slices in a roasting pan and set the apples
on top. Place the pork in the pan and splash the balsamic
over all, throw in the cinnamon, and put into the oven.
Immediately reduce the heat to 3500 F and roast for about
1 hour. The top of the meat will become crisp and dark.
Remove the pork and slice. Save any pan juices to either
drizzle over or serve alongside—the juices are gold dust.
Serve with the apples.