I would like a recipe for a roast pork with cardamom. Thank you.
Barbara McDivitt, Dunedin
Katharine Tapp of Oldsmar shared a recipe she hopes Barbara will enjoy. Cardamom is earthy in flavor with a hint of sweet. It's often used in Indian, Scandinavian and Middle Eastern cuisines.
Brining the pork keeps it moist and adds some flavor. This is a very savory dish between the brining, garlic onion paste and cardamom. You do need to plan ahead to chill the brine and then brine the roast for 24 hours. You could certainly do much of the prep work in advance, even making the paste and refrigerating it until you need to use it. With much of the prep work done, this would be an easy dish to prepare after work.
Serve with a vegetable, roasted or mashed potatoes and a crusty roll to get every drop of the sauce. It's important to note that cardamom, an Indian herb in the ginger family, is a very expensive spice. I found it in the range of $9 to $13 for a jar.
This time, it's not a reader sending out an SOS, it's the Taste staff. We're setting the picnic table for our special Barbecue Issue, which will come out just in time for Memorial Day, and we need your help. Do you have a scrumptious side dish that knocks family picnics out of the park (or gets you knocked out of the park if you fail to bring it)? Tell us about it. Maybe we can help spread your alfresco fame across the entire bay area.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.