Spice Rub for Pork
By America's Test KitchenPublished on August 21, 2007
Time
20 minutes
Yield
Makes 1 cup
Ingredients
Before You Begin
For large roasts like a fresh ham or pork shoulder, you may want to add cayenne pepper or hot red pepper flakes to the mix. Rub keeps for up to 6 weeks if tightly covered and stored in a cool, dark place.
Instructions
- Toast fennel, cumin, and coriander over medium heat in small skillet, shaking pan occasionally to prevent burning, until first wisps of smoke appear, 3 to 5 minutes. Remove from heat, cool to room temperature, then mix with remaining ingredients.
- Grind to powder in spice grinder or with mortar and pestle.
Time
20 minutesYield
Makes 1 cupIngredients
Ingredients
Ingredients
Why This Recipe Works
We wanted to figure out how to develop spice rub recipes tailored to particular foods and cuts of meat. First, we had to take into account the size of the food item to be cooked and make the rub stronger or lighter accordingly. Second, we had to match strength to strength in terms of taste—that is, we used earthier spices for meat, lighter ones for fish and chicken. We also categorized our spices: Cumin and coriander, for example, are good "bulk" spices for rubs while aromatic spices like cloves and cinnamon need to be used lightly in our spice rub recipes.
Before You Begin
For large roasts like a fresh ham or pork shoulder, you may want to add cayenne pepper or hot red pepper flakes to the mix. Rub keeps for up to 6 weeks if tightly covered and stored in a cool, dark place.
Instructions
- Toast fennel, cumin, and coriander over medium heat in small skillet, shaking pan occasionally to prevent burning, until first wisps of smoke appear, 3 to 5 minutes. Remove from heat, cool to room temperature, then mix with remaining ingredients.
- Grind to powder in spice grinder or with mortar and pestle.
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