A spice rub is a wonderful way to add incredible flavour to your next roast or barbecue meat. Rubs are especially wonderful with pork which lends itself to spices beautifully. Creating your own spice rub recipe that is unique to you isn’t really very hard if you follow some key steps.
For my maple sugar and spice rubbed roast pork, I’ve created a spice rub using the following flavours:
- Sugars/Salts – maple sugar, sea salt flakes
- Pepper – freshly ground black peppercorns
- Transition spices – smoked paprika, garlic powder, chilli flakes, cumin, coriander and ginger
Maple sugar is the real hero in this dish, so a little bit about maple sugar if you haven’t tried it yet. I was kindly sent a jar of it from the wonderful people at The Essential Ingredient a little while ago and it has become my new favourite ingredient! A little search in the recipe archives of Chew Town will show you how much I love maple syrup, so having it in sugar form has opened a whole now world of maple possibilities to me.
Maple sugar has been prepared with the sap from a maple tree. It is made by boiling the sap until the water has been removed leaving it crystallised. It is then simply ground into a granulated version that can be used like normal sugar – a little warning though, it is twice as sweet as normal sugar so bear that in mind when using it in your dishes.
Thanks to my wonderful friends at Murray Valley Pork who have once again provided me with truly excellent pork to make this dish with. It really is worth visiting a local butcher and trying this Aussie pork and a link to the butchers who sell Murray Valley Pork is included at the end of this post.
You’ll find the recipe for my maple sugar and spice rub below, and after you have tried it, if you want to create your own special signature spice rub, this great article has all the information you need to get started.
Maple Sugar and Spice Rubbed Roast Pork
- 3 teaspoons flaked sea salt
- 4 teaspoons maple sugar
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground ginger
- 1.4 kg pork roast (skin and fat removed)
- 4-5 brown onions
In a small bowl add the dry rub ingredients and mix with a small whisk till well combined. Take the pork and pat dry with paper towel, then sprinkle the rub mix all over the pork and using your hands, rub it all over the pork making sure it is covered with a complete coating.
Preheat the oven to 180° Celsius. Cut the onions into slices and place the rounds in the bottom of the baking dish to elevate the pork. Place the pork on top and cook in the preheated oven for 55 mins (or 40 minutes per kg if using a larger cut). Remove from the oven when cooked and cover the pork with aluminium foil and rest for 10 minutes before serving.
Serve with roast potatoes and steamed green beans dressed with olive oil and pistachios.
Chew Town was not paid to develop this recipe, but was gifted the Pork from Murray Valley Pork, and the Maple Sugar from The Essential Ingredient with thanks. Visit here for a list of Murray Valley Pork butchers. To read Chew Town’s disclosure policy please visit the About page.