CROWN ROAST RECIPE

Here's Idol sa Kusina Recipe for EPISODE 25 / Dec. 18 - CROWN ROAST

A crown roast is a special meat roast made from the rib section of the loin cut. The cut is tied in a circle and roasted ribs up so that it resembles a crown. Typically, the crown roast is filled with some sort of stuffing, and it appears most often at formal events and big holiday meals.

Do not rely on cooking time to know when the roast is done. Cooking times vary depending on the size of the roast, how many ribs, or your particular oven.

Ingredients:

• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 cup peeled, cored and chopped tart apple
• 1/2 cup fresh bread crumbs
• 1 pound ground pork
• 1/2 pound ground seasoned pork sausage
• 1/2 cup chopped parsley
• 1/2 teaspoon dried sage
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 9 pounds crown pork roast

Directions:

Preheat oven to 350 degrees F (175 degrees C).

To Make Stuffing:

Melt butter in a large skillet over medium heat. Add
onion and saute, stirring frequently, for about 5 minutes. Stir in
celery and apples; saute (without browning) about 5 minutes. Scrape
skillet contents into a large mixing bowl. Add bread crumbs, ground
pork, sausage meat, parsley, sage, salt and pepper. Mix together gently
but thoroughly.

Fill the center of the crown with the stuffing, mounding it slightly.
Cover it with a round of aluminum foil and wrap the ends of the chop
bones in strips of foil to prevent them from charring and snapping off.
Place the crown on a rack in a shallow roasting pan just large enough to
hold it comfortably, and roast in the center of the oven, undisturbed,
for about 3 hours or until internal temperature of meat is 175 degrees F
(80 degrees C). (Note: 30 minutes before pork is done, remove the foil
from the top of the stuffing to allow the top to brown.) Carefully
transfer the crown to a large, heated, circular platter, strip the foil
from the ends of the chops and replace it with paper frills. Let the
crown rest for about 10 minutes before carving and serving.