(NOTE: This is one of the things on here that would really benefit from a couple of explanatory photographs. Annoyingly, I didn’t take any when I made this because it was an off-the-cuff experiment and I didn’t expect to be able to write it up immediately. Who knew? I will update this with real photos in the next week or so. Until then, you just have to make do.)
If you have ever been to a restaurant that offers northern African cuisine you will have noticed that the way the aromas in the place are somehow more enticing than any place else. The scents are all things you have experienced before – warm and aromatic spices like cinnamon and cumin and coriander – but it’s not the combination that makes them so memorable, it’s they way they infuse the space and hit your nose. You don’t just smell them, you almost feel them.
There is, of course, a trick. People in the northwestern horn of Africa – Tunisia, Algeria, and especially Morocco – mix their spices into a warm paste with the hot drippings from seared meats and then slather the result onto the meat before roasting. The hot fat opens up the spices and enriches them, making them penetrate the meat more easily and giving them an incredibly pervasive aroma that will give you a serious case of hound-dog drooling while it cooks. In Africa this technique is usually used for lamb or goat, but I got to thinking about how it might work out for a nice cut of pork. Since the traditional lamb spices don’t pair overly well with pig, I lazily co-opted my go-to pork rub as the base. While the technique is Moroccan-inspired, the flavours are not. But fear not. The results are, quite frankly, spectacular.
I did it in the Big Green Egg, but it would work quite nicely (just not with the same depth of flavour) in a regular oven. You do need a big oven-proof skillet to make this work, and a meat thermometer is a must. So grab your gear and read on for the incredibly simple details.