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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or a foil packet, drizzle with 1 tsp olive oil, and roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed. Remove and let cool enough to handle, then squeeze the cloves out of their skins into a small bowl and mash into a rough paste with a fork. Reduce the oven temperature to 325°F (165°C).
In a small bowl, combine the salt, turmeric, ginger, and Ceylon cinnamon. Pat the pork shoulder completely dry with paper towels, then rub the spice mixture all over the surface.
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