Spice rub for pork

1 servings

Ingredients

Quantity Ingredient
¼ cup Fennel seeds
¼ cup Cumin seeds
¼ cup Coriander seeds
1 tablespoon Cinnamon
2 tablespoons Ground mustard
2 tablespoons Brown sugar

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Article by Chris Schlesinger and John Willoughby, coauthors of several cookbooks, including Big Flavors of the Hot Sun (Morrow, 1994).

For large roasts like a fresh ham or pork shoulder, you may want to add cayenne pepper or hot red red pepper flakes to the mix.

1. 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.

2. Grind to powder in spice grinder or with mortar and pestle.

Source: Cook's Illustrated, July/August 1995.

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