Roasted Pork Shoulder with a Masala Rub

Masala Pork Shoulder
My normal tendency with pork shoulder is to cube it and do something vaguely vindaloo’ish with it (see here and here). On Sunday, however, I was feeling too lazy to cut the shoulder up and didn’t really want to stand over the stove on another hot day. And so, I decided to marinate the whole thing and bung it into the fridge for a day and deal with it on Monday, forecast to be a much cooler day. I am happy to report that the weather did not play me false and that the improvized spice rub worked out really well. I did overcook it a little bit—I don’t do whole roasts very often and when I do, I don’t like pulling things out of the oven to stick meat thermometers into them; I play it by feel instead and sometimes it goes a little bit over. Not the end of the world, and the more capable roaster (such as yourself) will have no trouble getting that part of it fixed to your satisfaction.

Anyway, on to the pork!  Continue reading

Masala Salmon (Indian Home Cooking Week 1)

Masala Salmon
After some dal and pumpkin it’s time to get non-veg with Indian Home Cooking Week.

I always go on about the regionality of Indian cuisine but this salmon recipe is not regionally specific at all. It uses combinations of ingredients and flavours that might be very loosely dubbed southwestern Indian but it’s not from any particular place. It’s a recipe I improvise anew each time I make it, and on this occasion I’m even improvising the chief mode of cooking—roasting—for the first time. Usually, I do this as a braise. I generally advise against cooking anything for the first time if there’s an audience involved, but this actually came out rather well and so here it is.

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