Description

I love the way it turns from a paste to a crispy crust.

Ingredients

• 1 1/2 teaspoon(s) ground coriander
• 1/2 teaspoon(s) caraway seeds
• 1 loaf(s) (1 1/4-pound) seeded rye bread, cut into 1-inch cubes
• 8 scallions, sliced crosswise into thirds and thinly sliced lengthwise
• 16 dried Turkish apricots (5 1/2 ounces), quartered
• 3 tablespoon(s) golden raisins
• 1 1/2 cup(s) low-sodium chicken broth
• Freshly ground pepper
• 1 (8 1/2-pound) crown roast pork, tied, bones frenched
• 7 dried New Mexico or pasilla chiles (1 1/2 ounces), stemmed and seeded
• 2 dried ancho chiles (1/2 ounce), stemmed and seeded
• 5 large garlic cloves, 4 cloves thinly sliced
• 3/4 cup(s) extra-virgin olive oil
• Kosher salt

Steps

1. 1 Remove the pork from the refrigerator 1 hour before cooking. Preheat the oven to 350 degrees. In a medium bowl, cover the chiles with hot water. Let stand until softened, about 15 minutes.
2. 2 Transfer the chiles and 1/2 cup of their soaking liquid to a blender. Add the whole garlic clove, 6 tablespoons of the olive oil, 2 1/2 teaspoons of salt, and the coriander and caraway. Blend until smooth. Transfer the harissa to a small bowl.
3. 3 Spread the rye-bread cubes on a large rimmed baking sheet and toast in the oven for 12 minutes, until the edges begin to brown. Transfer the bread cubes to a large bowl. In a large skillet, heat the remaining 6 tablespoons of olive oil. Add the scallions and the sliced garlic and cook over moderately high heat until the garlic is lightly golden, about 4 minutes. Add the mixture to the bread cubes and toss; add the apricots, raisins, and chicken broth, season with salt and pepper, and toss again. Transfer the dressing to an 8 1/2-by-11-inch baking dish and cover with foil.